A5101992375- Food Quality and Safety Studies
- Fermentation and Sensory Analysis
- Food composition and properties
- Microbial Metabolism and Applications
- Enzyme Catalysis and Immobilization
- Enzyme-mediated dye degradation
- RNA and protein synthesis mechanisms
- Virus-based gene therapy research
- Tea Polyphenols and Effects
- Ferroptosis and cancer prognosis
- Advanced Photocatalysis Techniques
- Cystic Fibrosis Research Advances
- Monoclonal and Polyclonal Antibodies Research
- Metabolomics and Mass Spectrometry Studies
- CRISPR and Genetic Engineering
- GABA and Rice Research
- Atherosclerosis and Cardiovascular Diseases
- RNA Research and Splicing
- Hyperglycemia and glycemic control in critically ill and hospitalized patients
- Cellular transport and secretion
- Advanced biosensing and bioanalysis techniques
- Enzyme Production and Characterization
- Animal Genetics and Reproduction
- Invertebrate Immune Response Mechanisms
- Asthma and respiratory diseases
First Affiliated Hospital of Hunan University of Traditional Chinese Medicine
2025
Jiangnan University
2022-2024
State Key Laboratory of Food Science and Technology
2022-2024
Qinghai New Energy (China)
2022
Cystic Fibrosis Foundation
2018
Traditional fermented foods are usually produced by spontaneous fermentation, which is dependent on climatic conditions. It important to unveil the effect of conditions food fermentation. Here, this study aimed regulation factors microbiota structure and production flavor compounds in fermentation Daqu (the starter for Chinese liquor fermentation). The diversity indexes both were significantly different (P < 0.01) across four seasons. Mantel test showed that factors, including daily average...