Kaixiong Li

Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese.

Fei Liu, Bin Zhuge, Bin Wang, 2018, Food research international.

Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds

Xuewei Shi, B. Zhuge, Xiaoji Zheng, 2017, MicrobiologyOpen.

Transcriptome analysis of Lactobacillus paracasei SMN-LBK under ethanol stress.

Jinfeng Guo, Jie Yang, Kaixiong Li, 2020, Journal of dairy science.

Evaluating the microbial ecology and metabolite profile in Kazak artisanal cheeses from Xinjiang, China.

Xuewei Shi, B. Zhuge, Xiaoji Zheng, 2018, Food research international.