Xiao-Jiao Guo

Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production

P. Penttinen, K. Zhao, Xiao-ping Zhang, 2020, mSystems.

Bioremediation of degraded pit mud by indigenous microbes for Baijiu production.

Y. Liu, Jun-Li Feng, Xin-hui Tian, 2022, Food microbiology.

Contrasting bacterial community structure in artificial pit mud-starter cultures of different qualities: a complex biological mixture for Chinese strong-flavor Baijiu production

K. Zhao, Y. Liu, Mao-Ke Liu, 2019, 3 Biotech.

Deep sequencing reveals high bacterial diversity and phylogenetic novelty in pit mud from Luzhou Laojiao cellars for Chinese strong-flavor Baijiu.

Y. Liu, K. Zhao, Xiao-ping Zhang, 2017, Food research international.

Determination of the fungal community of pit mud in fermentation cellars for Chinese strong-flavor liquor, using DGGE and Illumina MiSeq sequencing.

Y. Liu, Yun-fu Gu, K. Zhao, 2017, Food research international.

An Efficient Pipeline for Ancient DNA Mapping and Recovery of Endogenous Ancient DNA from Whole-Genome Sequencing Data

Tianming Lan, W. Xu, K. Kristiansen, 2020 .