Control of N-Propanol Production in Simulated Liquid State Fermentation of Chinese Baijiu by Response Surface Methodology by Yajie Yin, Xinglin Han, Yifan Lu, Jinshan Li, Zongjie Zhang, Xian Xia, Shumiao Zhao, Yunxiang Liang, Baoguo Sun, Yuanliang Hu

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Microbial community changes during the mechanized production of light aroma Xiaoqu baijiu by Yuanliang Hu, Luyao Wang, Zongjie Zhang, Qiang Yang, Shenxi Chen, Long Zhang, Xian Xia, Junming Tu, Yunxiang Liang, Shumiao Zhao

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Study on microbial community of “green-covering” Tuqu and the effect of fortified autochthonous Monascus purpureus on the flavor components of light-aroma-type Baijiu by Liping Zhu, Lanqi Li, Qiang Yang, Liang Chen, Lei Zhang, Gang Zhang, Bin Lin, Jie Tang, Zongjie Zhang, Shenxi Chen

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Control of Streptomyces alfalfae XY25T Over Clubroot Disease and Its Effect on Rhizosphere Microbial Community in Chinese Cabbage Field Trials by Yuanliang Hu, Yuanliang Hu, Lu Qiu, Zongjie Zhang, Kai Liu, Xian Xia, Shuanglian Xiong, Shumiao Zhao, Zhuqing Zhao, Yongmei Hu, Yunxiang Liang

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Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu by Yuanliang Hu, Yuanliang Hu, Yuanliang Hu, Xinyi Lei, Xiaomin Zhang, Xiaomin Zhang, Tongwei Guan, Luyao Wang, Zongjie Zhang, Xiang Yu, Junming Tu, Nan Peng, Yunxiang Liang, Shumiao Zhao

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