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The Science of the Total Environment|December 1, 2023
Airborne microorganisms and key environmental factors shaping their community patterns in the core production area of the Maotai-flavor BaijiuJianli Zhou, Xuanchen Li, Shuaijinyi Li, et al.Frontiers in Microbiology|June 19, 2025
Targeting indigenous Schizosaccharomyces japonicus for genotype exploration and organic acid degradation analysisQiling Chen, Chunxiao Wang, Zhanyan Zhang, et al.Journal of Environmental Management|March 4, 2026
Valorization of sauce-flavored Baijiu wastewater as a nutrient medium for enhanced production of γ-aminobutyric acid by Monascus purpureusXuanchen Li, Xin Yang, Mian Wang, et al.Food Chemistry|November 21, 2023
Enhancement of pyranoanthocyanin formation in blueberry wine with non-Saccharomyces yeastsJianli Zhou, Chuqi Tang, Shuliang Zou, et al.Pageof 6