Development of Chinese chestnut whiskey: yeast strains isolation, fermentation system optimization, and scale-up fermentation

Overview of attention for article published in AMB Express, January 2021

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Diversity of Wickerhamomyces (Wickerhamomycetaceae, Saccharomycetales) in China with the description of four new species

Article in Frontiers in Microbiology (February 2024)

Yeast diversity in pit mud and related volatile compounds in fermented grains of chinese strong-flavour liquor

Article in AMB Express (June 2023)

Yeast diversity in pit mud and related volatile compounds in fermented Zaopei of Chinese Strong-flavour Baijiu

Preprint in Research Square (April 2023)