Research progress on the diversity of functional microorganisms in Baijiu brewing and their application by XIA Xuchun, BAN Shidong, LUO Xiaoye, WANG Xiaodan

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Research progress on the comprehensive utilization of pit bottom water of distiller's grains,a by-product of sauce-flavor Baijiu by YANG Wenjuan, WANG Xiaodan, JIANG Wen, CAO Wentao

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Preliminary study on the preparation of bio-organic fertilizer from sauce-flavor Baijiu distillers' grains and fertilizer efficiency by ZENG Xiang, LI Xiutong, JIANG Youfeng, XIA Xuchun, CHENG Lifangyu, WANG Xiaodan

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Calculation Method of Oil Saturation of Mixed Shale Based on Lithology Classification by CAO Zhifeng, LIN Jingqi, WANG Xianhu, LIU Jieli, WANG Xiaodan, LIU Dingwen

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Research progress of Bacillus in Baijiu brewing by LU Qian, TANG Ping, WANG Xiaodan, LI Changwen, CHEN Yulin, LI Dan, LU Jun

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Comparison of microbial community diversity in the manual work and mechanized production process of sauce-flavor high-temperature Daqu by TANG Shaopei, ZHU Guojun, WANG Zhenlin, LI Tingting, WANG Yi, ZHU Xia, WANG Xiaodan, ZHANG Liang, ZHAO Jinsong

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From traditional fermented foods to health-focused foods: new opportunities in functional microorganism by BAN Shidong, ZHANG Jianxing, ZONG Chunyang, WANG Xiaodan, ZHANG Zhimin, DOU Shaohua, LIANG Liang, CHEN Yiyuan, CHEN Fei

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