Zhuang Guo
6PUBLICATIONS
2CO-AUTHORS
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Publications (6)
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|Jun 14, 2025
Analysis of Sensory Qualities and Microbial Community Structure in the Fermented Grains by Low-Temperature Daqu from Different Regions of China.Fanshu Xiang, Wenchao Cai, Qiangchuan Hou
|Feb 22, 2023
Levilactobacillus yiduensis sp. nov., Isolated from Zha-chili in Yidu County, Hubei Province, China.Yun Dong, Yurong Wang, Huijun Zhao
|Jul 08, 2022
Analysis of bacterial diversity and genetic evolution of Lacticaseibacillus paracasei isolates in fermentation pit mud.Zhendong Zhang, Yun Dong, Fanshu Xiang
|Apr 08, 2022
Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis.Wenchao Cai, Yurong Wang, Wenping Wang
|Jan 19, 2022
Evaluation of Bacterial Diversity and Evolutionary Dynamics of Gut Bifidobacterium longum Isolates Obtained from Older Individuals in Hubei Province, China.Zhendong Zhang, Qiangchuan Hou, Yurong Wang
|Oct 04, 2021
Distinct bacterial community of a solid-state fermented Chinese traditional food huase sufu revealed by high-throughput sequencing.Zhang Zhen-Dong, Wang Yu-Rong, Xiang Fan-Shu
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