Yingli Liu

Goat milk fermented with combined lactic acid bacterium alter microbial community structures and levels of the targeted short-chain fatty acids in the large intestine of mice.

Linqiang Li, Yu Zhao, Yongfeng Liu, 2022, Food research international.

Application of Clostridium butyricum, Rummeliibacillus suwonensis, and Issatchenkia orientalis for Nongxiangxing baijiu fermentation: Improves the microbial communities and flavor of upper fermented grain.

Zhengyu Jin, Dong Li, Jing Luo, 2023, Food research international.