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学者姓名：张雯
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Abstract ：
Two strains of Bacillus subtilis designated YY-10 and BY-2, were isolated from the surface of tobacco and found to be capable of significant lignin degradation. The predominant lignin-degrading enzymes produced by these strains were lignin peroxidase (LiP) and manganese peroxidase (MnP), respectively. A notable distinction was observed in the organoleptic evaluation and volatile flavor compounds, as determined by sensory evaluation and GC-MS analysis. The content of volatile flavor compounds, such as geranylacetone, meglumine trienone B, and meglumine trienone C, was found to be significantly increased in roasted tobacco treated with YY-10. This treatment has been shown to reduce the astringent flavor of the roasted tobacco and improve the aroma, which in turn could improve the quality of the roasted tobacco. Conversely, the quality and aroma levels of the roasted tobacco treated with the crude enzyme solution of the BY-2 strain were reduced. Transcriptome analysis revealed that the expression of genes related to amino acid metabolism, genetic material biosynthesis, and protein synthesis was up-regulated in the YY-10 strain compared with the BY-2 strain, which promoted the biosynthesis of LiP. This study provides a preliminary elucidation of the potential mechanism by which YY-10 enhances the quality of tobacco leaves through lignin-degrading enzyme production, thus establishing a research foundation for the subsequent treatment of waste tobacco raw materials and industrial applications.
Keyword ：
flavor flavor lignin-degrading bacteria lignin-degrading bacteria lignin peroxidase lignin peroxidase roasted tobacco roasted tobacco transcriptome transcriptome
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| GB/T 7714 | Wang, Junmin , Long, Teng , Jiang, Zhenkun et al. Comparison of lignin degradation and flavor compound formation in roasted tobacco by two Bacillus subtilis strains [J]. | FRONTIERS IN MICROBIOLOGY , 2025 , 16 . |
| MLA | Wang, Junmin et al. "Comparison of lignin degradation and flavor compound formation in roasted tobacco by two Bacillus subtilis strains" . | FRONTIERS IN MICROBIOLOGY 16 (2025) . |
| APA | Wang, Junmin , Long, Teng , Jiang, Zhenkun , Mu, Wenjun , Su, Mingliang , Ni, Li et al. Comparison of lignin degradation and flavor compound formation in roasted tobacco by two Bacillus subtilis strains . | FRONTIERS IN MICROBIOLOGY , 2025 , 16 . |
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Chlorella sorokiniana is a promising candidate for lutein production. However, the diversified pigment composition results in a complex and costly extraction process. In this study, a chlorophyll-deficient mutant (MT03) of C. sorokiniana FZU60 was generated by chemical mutagenesis, exhibiting lutein as the primary pigment under heterotrophic conditions with higher content and production than the wild type (WT). Transcriptomic and biochemical composition analyses showed the decreased contents of carbohydrates, lipids, and chlorophylls in MT03, which might lead to the increased biosynthesis of lutein and protein. The inhibition of chlorophyll biosynthesis also triggered the enhanced heme biosynthesis, potentially promoting the functions of cytochrome P450 carotenoid hydroxylases and subsequently facilitating lutein biosynthesis in MT03. Sequencing analysis indicated that the mutation of G1106 to D1106 in MT03 CHLH might hinder the magnesium chelating reaction, leading to the deficiency in chlorophyll biosynthesis. These findings highlight the potential of MT03 as a promising strain for lutein-directed biosynthesis and provide a straightforward and cost-effective approach for enhancing microalgae-based lutein production.
Keyword ：
Chlorella sorokiniana Chlorella sorokiniana Chlorophyll-deficient mutant Chlorophyll-deficient mutant Lutein Lutein Magnesium chelatase Magnesium chelatase Transcriptomic analysis Transcriptomic analysis
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| GB/T 7714 | Xie, Youping , Lin, Wenjin , Zhang, Wen et al. Chlorophyll-deficient triggers heterotrophic lutein-directed biosynthesis in a novel mutant strain of Chlorella sorokiniana (Chlorophyta): Process characterization and underlying mechanism [J]. | AQUACULTURE , 2025 , 598 . |
| MLA | Xie, Youping et al. "Chlorophyll-deficient triggers heterotrophic lutein-directed biosynthesis in a novel mutant strain of Chlorella sorokiniana (Chlorophyta): Process characterization and underlying mechanism" . | AQUACULTURE 598 (2025) . |
| APA | Xie, Youping , Lin, Wenjin , Zhang, Wen , Meng, Xing , Ma, Ruijuan , Wang, Baobei et al. Chlorophyll-deficient triggers heterotrophic lutein-directed biosynthesis in a novel mutant strain of Chlorella sorokiniana (Chlorophyta): Process characterization and underlying mechanism . | AQUACULTURE , 2025 , 598 . |
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To study the relationship between the diversity of the surface microbial community and tobacco flavor, and to improve tobacco quality using microorganisms. The microbial community composition and diversity of 14 samples of flue-cured tobacco from tobacco-producing areas in Yunnan with varying grades were analyzed by high-throughput sequencing. PICRUSt was used for predicting microbial functions. A strain of Bacillus amyloliquefaciens W6-2 with the ability to degrade pectin was screened from the surface of flued-cured tobacco leaves from Yunnan reroasted tobacco leave. The enzyme preparation was prepared through fermentation and then applied for treating flue-cured tobacco. The improvement effect was evaluated by measuring the content of macromolecule and the changes in volatile components, combined with sensory evaluations. The bacterial communities on the surface of flue-cured tobacco exhibited functional diversity, consisting primarily of Variovorax, Pseudomonas, Sphingomonas, Burkholderia, and Bacillus. These bacterial strains played a role in the aging process of flue-cured tobacco leaves by participating in amino acid metabolism and carbohydrate metabolism. These metabolic activity converted complex macromolecules into smaller molecular compounds, ultimately influence the smoking quality and burning characteristics of flue-cured tobacco. The pectinase preparation produced through fermentation using W6-2 has been found to enhance the aroma and sweetness of flue-cured tobacco, leading to improved aroma, reduced impurities, and enhanced smoothness. Additionally, the levels of pectin, cellulose, and hemicellulose decreased, while the levels of water-soluble sugar and reducing sugar increased, and the contents of esters, ketones, and aldehydes increased, and the contents of benzoic acid decreased. The study revealed the correlation between surface microorganisms and volatile components of Yunnan tobacco leaves, and the enzyme produced by the pectin-degrading bacteria W6-2 effectively improved the quality of flue-cured tobacco.
Keyword ：
flavor flavor flue-cured tobacco flue-cured tobacco microorganism microorganism pectin pectin quality quality
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| GB/T 7714 | Weng, Shuning , Deng, Meizhong , Chen, Shanyi et al. Application of pectin hydrolyzing bacteria in tobacco to improve flue-cured tobacco quality [J]. | FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY , 2024 , 12 . |
| MLA | Weng, Shuning et al. "Application of pectin hydrolyzing bacteria in tobacco to improve flue-cured tobacco quality" . | FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY 12 (2024) . |
| APA | Weng, Shuning , Deng, Meizhong , Chen, Shanyi , Yang, Renqiang , Li, Jingjing , Zhao, Xianbo et al. Application of pectin hydrolyzing bacteria in tobacco to improve flue-cured tobacco quality . | FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY , 2024 , 12 . |
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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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Bacillus subtilis has been reported to maintain the homeostasis of intestinal flora. In this study, a mouse model of alcoholic liver injury (ALI) was constructed to study the ameliorative effect of B. subtilis C10 on ALI and to further clarify its mechanism of action. Significant correlations between intestinal flora and biochemical indicators of ALI were found by statistical correlation analysis. Supplementation with B. subtilis C10 modulated the equilibrium of gut flora by reducing the population of detrimental bacteria while enhancing the numbers of beneficial microorganisms, which resulted in an improvement in lipid metabolism and oxidative stress in the liver. The results of RT-qPCR showed that B. subtilis C10 intervention regulated the main regulatory factors of liver lipid metabolism (PPAR-alpha, SREBP-1c) and interfered with Nrf-2/Ho-1 signal pathway, which in turn ameliorated alcohol-induced lipid metabolism disorder and liver peroxidation stress. In addition, liver metabonomic analysis showed that B. subtilis C10 intervention reduced the production of harmful metabolites and increased beneficial metabolites in the liver, thereby reversing the metabolic disturbances caused by excessive alcohol consumption. KEGG analysis showed that B. subtilis C10 intervention modulated liver metabolic disorders and accelerated lipid metabolism by regulating glutathione metabolic pathway, purine metabolic pathway, pantothenic acid and CoA biosynthesis pathway, ABC transporter protein pathway, and HIF-1 signaling pathway. Taken together, these findings suggest that B. subtilis C10 ameliorates ALI by modifying the structure of intestinal flora and liver metabolic pathways to attenuate alcohol-exposure-induced liver oxidative damage and lipid metabolism abnormalities.
Keyword ：
alcoholic liver injury alcoholic liver injury Bacillus subtilis C10 Bacillus subtilis C10 intestinal flora intestinal flora liver metabonomics liver metabonomics
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| GB/T 7714 | Wang, Qingyun , Wang, Meiting , Chen, Jihong et al. Ameliorative effects of Bacillus subtilis C10 on alcoholic liver injury in mice [J]. | JOURNAL OF FOOD SCIENCE , 2024 , 89 (12) : 10018-10034 . |
| MLA | Wang, Qingyun et al. "Ameliorative effects of Bacillus subtilis C10 on alcoholic liver injury in mice" . | JOURNAL OF FOOD SCIENCE 89 . 12 (2024) : 10018-10034 . |
| APA | Wang, Qingyun , Wang, Meiting , Chen, Jihong , Zhang, Wen , Lv, Xucong . Ameliorative effects of Bacillus subtilis C10 on alcoholic liver injury in mice . | JOURNAL OF FOOD SCIENCE , 2024 , 89 (12) , 10018-10034 . |
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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 , 17 (3) : 1624-1647 . |
| 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 17 . 3 (2024) : 1624-1647 . |
| 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 , 17 (3) , 1624-1647 . |
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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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Aquatic products are highly susceptible to spoilage caused by adherence of spoilage bacteria during storage, so it is crucial to develop new microecological preservatives. The probiotic B. subtilis can achieve potential preser-vation effects by adhering to the fish gut to regulate the amount of probiotic colonization in the flora. Here, we demonstrated the surface adhesion characteristics of B. subtilis and the mechanism of adhesion-associated gene -mediated adhesion; the regulation of B. subtilis adhesion ability by nitrogen and carbon sources, and the application of tilapia preservation. Our results revealed 10 B. subtilis adhesion-related genes, among which ni-trogen sources up-regulate the adhesion genes hag and motA, carbon sources up-regulate sinR and fliG. Based on flagellum-associated high adhesion strain C6 and high adhesion regulation of B. subtilis C6_H allowed the abundance of probiotic bacteria Bacillus, Rhodobacteraceae to increase, attenuate the content of spoilage flavor substances such as 1-Octen-3-ol, 15-Crown-5 and maintain the freshness of tilapia. The results helped to reveal the adhesion mechanism of B. subtilis and to develop and apply microecological preservatives with high quality adhesion ability.
Keyword ：
Adhesion genes Adhesion genes Bacillus subtilis adhesion mechanism Bacillus subtilis adhesion mechanism Carbon and nitrogen source regulation Carbon and nitrogen source regulation Inhibit fish spoilage Inhibit fish spoilage
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| GB/T 7714 | Zhang, Wen , Sun, Qiujuan , Tong, Qiuxia et al. Transcriptomics reveals the mechanism of high-adhesive Bacillus subtilis inhibiting fresh fish spoilage [J]. | LWT-FOOD SCIENCE AND TECHNOLOGY , 2023 , 188 . |
| MLA | Zhang, Wen et al. "Transcriptomics reveals the mechanism of high-adhesive Bacillus subtilis inhibiting fresh fish spoilage" . | LWT-FOOD SCIENCE AND TECHNOLOGY 188 (2023) . |
| APA | Zhang, Wen , Sun, Qiujuan , Tong, Qiuxia , Lv, Xucong , Liu, Zhibin , Ni, Li . Transcriptomics reveals the mechanism of high-adhesive Bacillus subtilis inhibiting fresh fish spoilage . | LWT-FOOD SCIENCE AND TECHNOLOGY , 2023 , 188 . |
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Tobacco leaves need to aged under certain temperatures and humidity for 1 to 3 years. Natural aging, also called fermentation, is a slow process. This article explores the correlation between microorganisms on the surface of flue-cured tobacco and key flavor substances during this process. High-throughput sequencing was used to characterize the composition of bacterial and fungal communities on the surface of flue-cured tobacco from Hunan, Liaoning, Guizhou, Shandong, Yunnan, Fujian, Brazil, and Zimbabwe. Gas chromatography-mass spectrometry (GC-MS) was employed to determine the flavor substances in flue-cured tobacco and correlation analysis between microbial diversity and flavor substances was performed. The function and abundance of key enzymes involved in the degradation of macromolecules on the surface of flue-cured tobacco were predicted using PICRUSt and FUNGuild. Different flavor styles of flue-cured tobacco possessed different flora structures, and the abundance of the genus Bacillus was high and significantly positively correlated with the content of the main flavor substances-carotenoid and cembranoid degradation products (p < 0.05). The content of the Enterobacter genus was higher in light-flavor style flue-cured tobacco and significantly negatively correlated with the above substances (p < 0.05). Among the fungal genera, Wallemia exhibited a significantly positive correlation with phenylacetic acid, palmitic acid, and & alpha;-ionol (p < 0.05). The abundance of the macromolecule-degrading enzymes in the bacterial community was generally higher than in the fungal community, especially the enzymes that hydrolyzed, transferred, and isomerized starch, protein, and cellulose. Classifying the tobacco leaves according to the flavor style revealed that the expression levels of a series of enzymes acting on pectin hydrolysis and cleavage and laccase were higher in strong-flavor flue-cured tobacco. This study explored the microorganisms related to the key substances of flue-cured tobacco and provided a theoretical basis for using microorganisms to improve the flavor.
Keyword ：
> > flavor substances flavor substances Flue-cured tobacco Flue-cured tobacco gas chromatography-mass spectrometry (GC-MS) gas chromatography-mass spectrometry (GC-MS) microbial community microbial community
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| GB/T 7714 | Wang, Yuqing , Fan, Jianqiang , Chen, Yiqiang et al. Correlation between Microbial Diversity and Flavor Substances on the Surface of Flue-Cured Tobacco [J]. | ANALYTICAL LETTERS , 2023 , 57 (8) : 1197-1214 . |
| MLA | Wang, Yuqing et al. "Correlation between Microbial Diversity and Flavor Substances on the Surface of Flue-Cured Tobacco" . | ANALYTICAL LETTERS 57 . 8 (2023) : 1197-1214 . |
| APA | Wang, Yuqing , Fan, Jianqiang , Chen, Yiqiang , Chen, Shanyi , Deng, Xiaohua , Huang, Hemin et al. Correlation between Microbial Diversity and Flavor Substances on the Surface of Flue-Cured Tobacco . | ANALYTICAL LETTERS , 2023 , 57 (8) , 1197-1214 . |
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Starch is an essential factor affecting the quality of flue-cured tobacco, and high starch content can affect the sensory quality and safety. Recently, the degradation of macromolecules in tobacco raw materials by using additional microorganisms to improve their intrinsic quality and safety has become a new research hotspot in the tobacco industry. However, the technical maturity and application scale are limited. Our study analyzed the correlation between microbial community composition and volatile components on the surface of tobacco leaves from 14 different grades in Fujian tobacco-producing areas. The PICRUSt software was utilized to predict the function of the microbial community present in tobacco leaves. Furthermore, dominant strains that produced amylase were screened out, and an enzyme solution was prepared to enhance the flue-cured tobacco flavor. Changes in the content of macromolecules and volatile components were determined, and sensory evaluations were conducted to assess the overall quality of the tobacco leaves. The results showed that the dominant bacterial genera on the surface of Fujian tobacco leaves were Variovorax, Sphingomonas, Bacillus, etc. Bacillus was positively correlated with various volatile components, which contributed to the sweet and aromatic flavors of Fujian flue-cured tobacco. The main genetic functions of Fujian flue-cured tobacco surface bacteria were carbohydrate metabolism and amino acid metabolism. After treating flue-cured tobacco with an enzyme preparation prepared by the fermentation of Paenibacillus amylolyticus A17 #, the content of starch, pectin, and cellulose in flue-cured tobacco decreased significantly compared with the control group. Meanwhile, the content of total soluble sugar and reducing sugar was significantly increased, and the volatile aroma components, such as 3-hydroxy--damascone, 2,3-dihydro-3,5-dihydroxy-6-methyl-4 H-Pyran-4-one, ethyl palmitate, ethyl linolenic acid, etc., were significantly increased. The aroma quality and quantity of flue-cured tobacco were enhanced, while impurities were reduced. The smoke characteristics were improved, with increased fineness, concentration, and moderate strength. The taste characteristics were also improved, with reduced irritation and a better aftertaste. In conclusion, Bacillus, as the dominant genus in the abundance of bacterial communities on tobacco surfaces in Fujian, had an essential impact on the flavor of tobacco leaves by participating in carbohydrate metabolism and finally forming the unique flavor style of flue-cured tobacco in Fujian tobacco-producing areas. Paenibacillus amylolyticus A17 #, a target strain with amylase-producing ability, was screened from the surface of Fujian flue-cured tobacco. The enzyme preparation, produced by the fermentation of Paenibacillus amylolyticus A17 #, was utilized to reduce the content of macromolecules, increase the content of water-soluble total sugar and reducing sugar, and produce a variety of crucial volatile aroma components, which had a significant improvement on the quality of tobacco leaves.
Keyword ：
amylase amylase enzyme preparation enzyme preparation flavor flavor microorganisms microorganisms starch degrading strains starch degrading strains
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| GB/T 7714 | Gong, Yinuo , Li, Jingjing , Deng, Xiaohua et al. Application of starch degrading bacteria from tobacco leaves in improving the flavor of flue-cured tobacco [J]. | FRONTIERS IN MICROBIOLOGY , 2023 , 14 . |
| MLA | Gong, Yinuo et al. "Application of starch degrading bacteria from tobacco leaves in improving the flavor of flue-cured tobacco" . | FRONTIERS IN MICROBIOLOGY 14 (2023) . |
| APA | Gong, Yinuo , Li, Jingjing , Deng, Xiaohua , Chen, Yiqiang , Chen, Shanyi , Huang, Hemin et al. Application of starch degrading bacteria from tobacco leaves in improving the flavor of flue-cured tobacco . | FRONTIERS IN MICROBIOLOGY , 2023 , 14 . |
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