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学者姓名：倪莉
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Abstract ：
High molecular weight polysaccharides (GLPH, ≥300 kDa) are the major compounds of Ganoderma lucidum with improving liver function. However, the effect of GLPH on improving acute liver injury (ALI) wasn't revealed. Herein, the ameliorating effects and mechanisms of GLPH were revealed in lipopolysaccharide (LPS)-ALI mice. The results indicated that GLPH intervention (100 mg/kg day) reduced the serum ALT (22.67 ± 6.48 U/L), AST (21.19 ± 7.08 U/L), ALP (56.98 ± 12.71 U/L), GGT (1.48 ± 0.22 U/L) levels in ALI mice (p © 2024
Keyword ：
Diseases Diseases Liver Liver Macroinvertebrates Macroinvertebrates Metabolites Metabolites
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| GB/T 7714 | Guo, Weiling , Liu, Wenkun , Liang, Peng et al. High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice [J]. | International Journal of Biological Macromolecules , 2025 , 287 . |
| MLA | Guo, Weiling et al. "High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice" . | International Journal of Biological Macromolecules 287 (2025) . |
| APA | Guo, Weiling , Liu, Wenkun , Liang, Peng , Ni, Li , Lv, Xucong , Fan, Jinlin et al. High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice . | International Journal of Biological Macromolecules , 2025 , 287 . |
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Chinese rice wine (CRW) is an alcoholic beverage made mainly from rice or grain through saccharification and fermentation with Jiuqu (starter). Jiuqu makes an important contribution to the formation of the flavor characteristics of rice wine. Hongqu and Maiqu are two kinds of Jiuqu commonly used in CRW brewing. This study compared the microbial community, biogenic amines (BAs), and volatile flavor components (VFCs) of two types of rice wine brewed with Hongqu and Maiqu as fermentation agents. The results showed that the amino acid content of rice wine fermented with Maiqu (MQW) was significantly lower than that of rice wine fermented with Hongqu (HQW). On the contrary, the majority of BAs in MQW were significantly higher than those in HQW, except for putrescine. Multivariate statistical analysis indicated that most of the VFCs detected were enriched in HQW, while ethyl 3-phenylpropanoate and citronellol were enriched in MQW. The results of metagenomic analysis showed that Weissiella, Enterobacter, Leuconostoc, Kosakonia, Saccharomyces, Aspergilus and Monascus were identified as the predominant microbial genera in HQW brewing process, while Saccharopolyspora, Lactococcus, Enterobacter, Leuconostoc, Kosakonia, Pediococcus, Pantoea, Saccharomyces, Aspergillus, Lichtheimia and Nakaseomyces were the predominant microbial genera in MQW brewing. In addition, some VFCs and BAs were strongly correlated with dominant microbial genera in HQW and MQW brewing. Bioinformatics analysis showed that the abundance of genes involved in BAs synthesis in MQW brewing was much higher than that in HQW brewing, while the abundances of genes related to metabolic pathway of characteristic VFCs in HQW brewing were obviously higher than those in MQW, which explained the differences in flavor quality between HQW and MQW from the perspective of microbial genes. Collectively, these findings provide scientific evidence for elucidating the contribution of different microbial genera to the formation of flavor quality of CRW, and is helpful for screening beneficial microbes to enhance flavor quality and drinking comfort of CRW.
Keyword ：
Biogenic amines Biogenic amines Chinese rice wine Chinese rice wine Flavor quality Flavor quality Jiuqu Jiuqu Metagenomics Metagenomics
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| GB/T 7714 | Hou, Siwen , Liang, Zihua , Wu, Qi et al. Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters [J]. | FOOD MICROBIOLOGY , 2025 , 125 . |
| MLA | Hou, Siwen et al. "Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters" . | FOOD MICROBIOLOGY 125 (2025) . |
| APA | Hou, Siwen , Liang, Zihua , Wu, Qi , Cai, Qiqi , Weng, Qibiao , Guo, Weiling et al. Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters . | FOOD MICROBIOLOGY , 2025 , 125 . |
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Wuyi Rock Tea (WRT) undergoes complex chemical transformations during roasting that significantly influence its aroma. This study explores the mechanisms involved in the formation of key aroma compounds, specifically alkylpyrazines and furans. Using HS-SPME-GC-O-MS and aroma dilution analysis, we identified 15 odor-active compounds, including three alkylpyrazines (2,6-diethyl-pyrazine, 2-ethyl-3,5-dimethyl-pyrazine, and 2-methyl3,5-diethyl-pyrazine) and two furans (furfural and 5-methyl-2-furancarboxaldehyde), with odor-active values exceeding 1. An "in-leaf" labeling approach utilizing isotopically labeled alanine ([15N]-Ala) and glucose ([U-13C6]-Glc) was employed to explore the contributions of tea leaf matrix and soluble compounds. Results indicated that the incorporation of two nitrogen atoms from alanine was the predominant pathway for alkylpyrazine formation, while five or six carbon atoms from glucose were primarily responsible for furan formation. Additionally, the insoluble tea leaf matrix contributed 13 % to 32 % of alkylpyrazines and 12 % to 25 % of furans. These findings enhance our understanding of the Maillard reaction's role in WRT's flavor development.
Keyword ：
Alkylpyrazines Alkylpyrazines Furans Furans "In-leaf" model "In-leaf" model Roasting processing Roasting processing Stable isotope-labeling Stable isotope-labeling Wuyi rock tea Wuyi rock tea
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| GB/T 7714 | Chen, Wensong , Liu, Wangxin , Liu, Zhibin et al. Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an "in-leaf" model with isotopic labeling [J]. | FOOD CHEMISTRY , 2025 , 474 . |
| MLA | Chen, Wensong et al. "Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an "in-leaf" model with isotopic labeling" . | FOOD CHEMISTRY 474 (2025) . |
| APA | Chen, Wensong , Liu, Wangxin , Liu, Zhibin , Wang, Daoliang , Lan, Xiaoye , Zhan, Sijia et al. Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an "in-leaf" model with isotopic labeling . | FOOD CHEMISTRY , 2025 , 474 . |
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Abstract ：
High molecular weight polysaccharides (GLPH, >= 300 kDa) are the major compounds of Ganoderma lucidum with improving liver function. However, the effect of GLPH on improving acute liver injury (ALI) wasn't revealed. Herein, the ameliorating effects and mechanisms of GLPH were revealed in lipopolysaccharide (LPS)-ALI mice. The results indicated that GLPH intervention (100 mg/kg day) reduced the serum ALT (22.67 f 6.48 U/L), AST (21.19 f 7.08 U/L), ALP (56.98 f 12.71 U/L), GGT (1.48 f 0.22 U/L) levels in ALI mice (p < 0.01). GLPH activated the hepatic antioxidant enzymes activity [SOD (3.75 f 1.17 U/mg prot.) and CAT (3.01 f 0.85 U/mg prot.)] and suppressed the hepatic inflammatory cytokines production [TNF-alpha (40.14 f 8.15 pg/mg prot.), IL-1 beta (35.47 f 10.90 pg/mg prot.), and IL-6 (8.44 f 1.71 pg/mg prot.)] by regulating the Nrf2/OH-1 and Tlr4/NF-kappa B pathway (p < 0.05). Furthermore, GLPH regulated the abundance of Bifidobacterium, Akkermansia, Anaerovorax, and Tyzzerella, which associated with cecal SCFAs, hepatic inflammatory cytokines and antioxidant enzymes. GLPH significantly changed 85 liver metabolites (p < 0.01), which is beneficial for prevent the development of ALI. These results suggested GLPH displayed promising prebiotic properties in relieving ALI, regulating gut microbiota and liver metabolism.
Keyword ：
Acute liver injury Acute liver injury Ganoderma lucidum Ganoderma lucidum Gut microbiota Gut microbiota Metabolomic Metabolomic Polysaccharides Polysaccharides
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| GB/T 7714 | Guo, Weiling , Liu, Wenkun , Liang, Peng et al. High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 287 . |
| MLA | Guo, Weiling et al. "High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 287 (2025) . |
| APA | Guo, Weiling , Liu, Wenkun , Liang, Peng , Ni, Li , Lv, Xucong , Fan, Jinlin et al. High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 287 . |
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Rice wine is primarily crafted from grains through saccharification and liquification with the help of Qu. Qu plays an important role in the formation of the flavor quality of rice wine. Hongqu and Xiaoqu represent two prevalent varieties of Qu that are typically utilized in the brewing process of rice wine and play a crucial role in its production. In this study, GC, GC-MS, HPLC, and metagenomic sequencing techniques were used to contrast the microbial flora, biogenic amines, and aroma characteristics developed during the fermentation of rice wines, with Hongqu and Xiaoqu being used as initiating agents for the brewing process. The results show that the content of higher alcohols (including n-propanol, isobutanol, 3-methyl-1-butanol, and phenethyl alcohol) in rice wine brewed with Xiaoqu (XQW) was significantly higher than that in rice wine brewed with Hongqu (HQW). Contrarily, the concentration of biogenic amines in HQW surpassed that of XQW by a notable margin, but tyramine was significantly enriched in XQW and not detected in HQW. In addition, a multivariate statistical analysis revealed distinct disparities in the constitution of volatile components between HQW and XQW. Hexanoic acid, ethyl acetate, isoamyl acetate, ethyl caproate, ethyl decanoate, 2-methoxy-4-vinylphenol, etc., were identified as the characteristic aroma-active compounds in HQW and XQW. A microbiome analysis based on metagenomic sequencing showed that HQW and XQW had different dominant microorganisms in the brewing process. Burkholderia, Klebsiella, Leuconostoc, Monascus, and Aspergillus were identified as the primary microbial genera in the HQW fermentation period, while Pediococcus, Enterobacter, Rhizopus, Ascoidea, and Wickerhamomyces were the main microbial genera in the XQW brewing process. A bioinformatics analysis revealed that the concentrations of microbial genes involved in biogenic amines and esters biosynthesis were significantly higher in HQW than those in XQW, while the content of genes relevant to glycolysis, higher alcohol biosynthesis, and fatty acid metabolism was significantly higher in XQW than in HQW, which are the possible reasons for the difference in flavor quality between the two kinds of rice wine from the perspective of microbial functional genes. © 2024 by the authors.
Keyword ：
biogenic amines biogenic amines fermentation starter fermentation starter higher alcohols higher alcohols microbial community microbial community rice wine rice wine volatile flavor components volatile flavor components
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| GB/T 7714 | Yan, Y. , Liang, Z. , Huo, Y. et al. A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters [J]. | Foods , 2024 , 13 (15) . |
| MLA | Yan, Y. et al. "A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters" . | Foods 13 . 15 (2024) . |
| APA | Yan, Y. , Liang, Z. , Huo, Y. , Wu, Q. , Ni, L. , Lv, X. . A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters . | Foods , 2024 , 13 (15) . |
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Abstract ：
Rice wine is primarily crafted from grains through saccharification and liquification with the help of Qu. Qu plays an important role in the formation of the flavor quality of rice wine. Hongqu and Xiaoqu represent two prevalent varieties of Qu that are typically utilized in the brewing process of rice wine and play a crucial role in its production. In this study, GC, GC-MS, HPLC, and metagenomic sequencing techniques were used to contrast the microbial flora, biogenic amines, and aroma characteristics developed during the fermentation of rice wines, with Hongqu and Xiaoqu being used as initiating agents for the brewing process. The results show that the content of higher alcohols (including n-propanol, isobutanol, 3-methyl-1-butanol, and phenethyl alcohol) in rice wine brewed with Xiaoqu (XQW) was significantly higher than that in rice wine brewed with Hongqu (HQW). Contrarily, the concentration of biogenic amines in HQW surpassed that of XQW by a notable margin, but tyramine was significantly enriched in XQW and not detected in HQW. In addition, a multivariate statistical analysis revealed distinct disparities in the constitution of volatile components between HQW and XQW. Hexanoic acid, ethyl acetate, isoamyl acetate, ethyl caproate, ethyl decanoate, 2-methoxy-4-vinylphenol, etc., were identified as the characteristic aroma-active compounds in HQW and XQW. A microbiome analysis based on metagenomic sequencing showed that HQW and XQW had different dominant microorganisms in the brewing process. Burkholderia, Klebsiella, Leuconostoc, Monascus, and Aspergillus were identified as the primary microbial genera in the HQW fermentation period, while Pediococcus, Enterobacter, Rhizopus, Ascoidea, and Wickerhamomyces were the main microbial genera in the XQW brewing process. A bioinformatics analysis revealed that the concentrations of microbial genes involved in biogenic amines and esters biosynthesis were significantly higher in HQW than those in XQW, while the content of genes relevant to glycolysis, higher alcohol biosynthesis, and fatty acid metabolism was significantly higher in XQW than in HQW, which are the possible reasons for the difference in flavor quality between the two kinds of rice wine from the perspective of microbial functional genes.
Keyword ：
biogenic amines biogenic amines fermentation starter fermentation starter higher alcohols higher alcohols microbial community microbial community rice wine rice wine volatile flavor components volatile flavor components
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| GB/T 7714 | Yan, Yingyin , Liang, Zihua , Huo, Yujia et al. A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters [J]. | FOODS , 2024 , 13 (15) . |
| MLA | Yan, Yingyin et al. "A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters" . | FOODS 13 . 15 (2024) . |
| APA | Yan, Yingyin , Liang, Zihua , Huo, Yujia , Wu, Qi , Ni, Li , Lv, Xucong . A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters . | FOODS , 2024 , 13 (15) . |
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Hongqu rice wine was brewed with glutinous rice as raw material and Hongqu as starter. Monascus and Saccharomyces cerevisiae were the core microorganisms in the brewing system. In this paper, using glutinous rice as the fermentation substrate, Monascus puijmreus, Monascus ruber and Monascus kaoliang were combined with S. cerevisiae to study the effects of different combinations and fermentation modes (simultaneous fermentation and sequential fermentation) on the production of volatile components. A total of 89 volatile flavor compounds were identified from fermented rice wine based on headspace solid phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS). Heat map analysis showed that the combined fermentation of Monascus and S. cerevisiae produced more aroma substances than the pure fermentation of Monascus, and the sequential fermentation produced more aroma substances than the simultaneous fermentation, especially the sequential fermentation of M. purpureas, M. ruber and S. cerevuiae. According to the principal component analysis of volatile flavor components of different Monascus and S. cerevisiae combined fermentation, M. purpureus and M. ruber and S. cerevisiae will produce more volatile flavor components under the sequential fermentation mode, and their flavor compositions were close to each other. Through the analysis of the content difference of volatile flavor components, isobutanol, 1-heptanol, (3Z)-3-nonene-1-ol, 2-tetradecanol, (Z)-5-octene-1-ol, decanal, ethyl caproate, ethyl decanoate, 9 -decenoate, ethyl phenylacetate, ethyl acetate, 1,2 -dimethoxy -4 -vinyl benzene, acridine were the characteristic volatile flavor substances in the combined fermentation products of Monascus and S. cerevisiae. The results of this study could provide a theoretical basis for the improvement of flavor quality and quality control in the industrial production of Hongqu rice wine. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.
Keyword ：
Fermentation Fermentation Flavor compounds Flavor compounds Gas chromatography Gas chromatography Mass spectrometry Mass spectrometry Odors Odors Principal component analysis Principal component analysis Quality control Quality control Substrates Substrates Volatile organic compounds Volatile organic compounds Wine Wine Yeast Yeast
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| GB/T 7714 | You, Wenqiang , Yan, Yingyin , Yang, Ziyi et al. Effects of Combinations of Monascus and Saccharomyces cerevisiae on the Formation of Volatile Flavor Components of Rice Wine [J]. | Journal of Chinese Institute of Food Science and Technology , 2024 , 24 (3) : 287-297 . |
| MLA | You, Wenqiang et al. "Effects of Combinations of Monascus and Saccharomyces cerevisiae on the Formation of Volatile Flavor Components of Rice Wine" . | Journal of Chinese Institute of Food Science and Technology 24 . 3 (2024) : 287-297 . |
| APA | You, Wenqiang , Yan, Yingyin , Yang, Ziyi , Sun, Jinyuan , Zhang, Wen , Han, Jinzhi et al. Effects of Combinations of Monascus and Saccharomyces cerevisiae on the Formation of Volatile Flavor Components of Rice Wine . | Journal of Chinese Institute of Food Science and Technology , 2024 , 24 (3) , 287-297 . |
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Objective: To explore the preventive effect of Lactobacillus paracasei FZU103 (LP-FZU103) on alcoholic liver injury (ALI). Methods: Altogether 36 specific pathogen free- (SPF-) grade ICR mice were randomly divided into three groups: control, model and experimental (LP-FZU103 intervention). After the six-week experiment, body mass, organ coefficients, serum and liver biochemical indexes, liver histopathology and inflammatory cytokines, the transcription of liver function-related genes and intestinal flora composition were measured. Results: Compared with the model group, intervention of LP-FZU103 improved the organ coefficients and pathological liver damage in ALI mice, significantly reduced the levels of total cholesterol (TC), triglyceride (TG) and low-density lipoprotein cholesterol (LDL-C) as well as the activity of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in the serum, increased the serum concentration of high-density lipoprotein cholesterol (HDL-C), significantly increased the activity of catalase (CAT) and superoxide dismutase (SOD) and the content of glutathione (GSH) in the liver, and decreased MDA content and interleukin-6 (IL-6), interferon-γ (IFN-γ) levels in the liver. Moreover, LP-FZU103 intervention significantly up-regulated the mRNA expression level of the lipid metabolism-related gene Ldlr and down-regulated the mRNA expression level of Acc1, Hmgcr and Cd36 as well as increased the relative abundance of beneficial bacteria such as Lactobacillus johnsonii, Lactobacillus reuteri and Lactobacillus paracasei in the gut of mice. Conclusion: LP-FZU103 intervention can prevent and control the occurrence of alcoholic liver injury in mice, which is closely related to the improved intestinal flora and liver metabolic function. © 2024 Chinese Chamber of Commerce. All rights reserved.
Keyword ：
Amino acids Amino acids Cholesterol Cholesterol Diseases Diseases Lipoproteins Lipoproteins Mammals Mammals Metabolism Metabolism Superoxide dismutase Superoxide dismutase Transcription Transcription Urea Urea
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| GB/T 7714 | Liang, Zihua , Li, Jiayi , Xie, Linhui et al. Preventive Effect of Lactobacillus paracasei FZU103 on Alcoholic Liver Injury in Mice [J]. | Food Science , 2024 , 45 (7) : 135-144 . |
| MLA | Liang, Zihua et al. "Preventive Effect of Lactobacillus paracasei FZU103 on Alcoholic Liver Injury in Mice" . | Food Science 45 . 7 (2024) : 135-144 . |
| APA | Liang, Zihua , Li, Jiayi , Xie, Linhui , Yang, Ziyi , You, Shize , Wu, Chao et al. Preventive Effect of Lactobacillus paracasei FZU103 on Alcoholic Liver Injury in Mice . | Food Science , 2024 , 45 (7) , 135-144 . |
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Correction for 'Grifola frondosa polysaccharides ameliorate lipid metabolic disorders and gut microbiota dysbiosis in high-fat diet fed rats' by Lu Li et al., Food Funct., 2019, 10, 2560-2572, https://doi.org/10.1039/C9FO00075E.
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| GB/T 7714 | Li, Lu , Guo, Wei-Ling , Zhang, Wen et al. Grifola frondosa polysaccharides ameliorate lipid metabolic disorders and gut microbiota dysbiosis in high-fat diet fed rats (vol 10, pg 2560, 2019) [J]. | FOOD & FUNCTION , 2024 , 15 (20) : 10553-10553 . |
| MLA | Li, Lu et al. "Grifola frondosa polysaccharides ameliorate lipid metabolic disorders and gut microbiota dysbiosis in high-fat diet fed rats (vol 10, pg 2560, 2019)" . | FOOD & FUNCTION 15 . 20 (2024) : 10553-10553 . |
| APA | Li, Lu , Guo, Wei-Ling , Zhang, Wen , Xu, Jia-Xin , Qian, Min , Bai, Wei-Dong et al. Grifola frondosa polysaccharides ameliorate lipid metabolic disorders and gut microbiota dysbiosis in high-fat diet fed rats (vol 10, pg 2560, 2019) . | FOOD & FUNCTION , 2024 , 15 (20) , 10553-10553 . |
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This paper provides a comprehensive review of antimicrobial peptides (AMPs) derived from Bacillus spp. The classification and structure of Bacillus-derived AMPs encompass a diverse range. There are 89 documented Bacillus-derived AMPs, which exhibit varied sources, amino acid sequences, and molecular structures. These AMPs can be categorized into classes I, Ia, IIa, IIb, IIc, and IId. The synthesis pathway of the AMPs primarily involves either ribosomally synthesized or non-ribosomally synthesized approaches. Additionally, the antimicrobial activity of these AMPs is versatile, targeting bacteria, fungi, and viruses, through disrupting intracellular DNA and the cell wall and membrane, as well as modulating immune responses. Moreover, the Bacillus-derived AMPs demonstrate promising application in the pharmaceutical industry, environmental protection, food preservation, and bio-control in agriculture. The commonly employed strategies for enhancing the production of Bacillus-derived AMPs involve optimizing cultivation conditions, implementing systems metabolic engineering, employing genome shuffling techniques, optimizing promoters, and improving expression host optimization. This review can provide a valuable reference for comprehending the current research status on advancements and sustainable production of Bacillus-derived AMPs.
Keyword ：
Advancement Advancement Antimicrobial peptides Antimicrobial peptides Bacillus spp. Bacillus spp. Review Review Sustainable production Sustainable production
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| GB/T 7714 | Zhang, Jiaqi , Yang, Xinmiao , Qiu, Jiajia et al. The Characterization, Biological Activities, and Potential Applications of the Antimicrobial Peptides Derived from Bacillus spp.: A Comprehensive Review [J]. | PROBIOTICS AND ANTIMICROBIAL PROTEINS , 2024 . |
| MLA | Zhang, Jiaqi et al. "The Characterization, Biological Activities, and Potential Applications of the Antimicrobial Peptides Derived from Bacillus spp.: A Comprehensive Review" . | PROBIOTICS AND ANTIMICROBIAL PROTEINS (2024) . |
| APA | Zhang, Jiaqi , Yang, Xinmiao , Qiu, Jiajia , Zhang, Wen , Yang, Jie , Han, Jinzhi et al. The Characterization, Biological Activities, and Potential Applications of the Antimicrobial Peptides Derived from Bacillus spp.: A Comprehensive Review . | PROBIOTICS AND ANTIMICROBIAL PROTEINS , 2024 . |
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