Y. Qing

Assessment of the bacterial and fungal diversity in home-made yoghurts of Xinjiang, China by pyrosequencing.

Wenjun Liu, Jiachao Zhang, Q. Hou, 2015, Journal of the science of food and agriculture.

Molecular identification and quantification of lactic acid bacteria in traditional fermented dairy foods of Russia.

X. Xi, B. Menghe, Yan Ren, 2015, Journal of dairy science.

Genome-level comparisons provide insight into the phylogeny and metabolic diversity of species within the genus Lactococcus

Wenjun Liu, Zhihong Sun, Jie Yu, 2017, BMC Microbiology.

Assessment of the bacterial and fungal diversity in home-made yoghurts of Xinjiang, China by pyrosequencing.

Wenjun Liu, Jiachao Zhang, Q. Hou, 2015, Journal of the science of food and agriculture.