Wan-Chun Yao

Analysis of Clostridium cluster I community diversity in pit mud used in manufacture of Chinese Luzhou-flavor liquor

K. Zhao, Mao-Ke Liu, Yu-Ming Tang, 2015, Food Science and Biotechnology.

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.