About the Authors
- Fengwei Tian
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Contributed equally to this work with: Fengwei Tian, Leilei Yu
Affiliations State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China, UK-China Joint Centre on Probiotic Bacteria, Norwich, United Kingdom
- Leilei Yu
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Contributed equally to this work with: Fengwei Tian, Leilei Yu
Affiliations State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China, UK-China Joint Centre on Probiotic Bacteria, Norwich, United Kingdom
- Qixiao Zhai
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Affiliations State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China, UK-China Joint Centre on Probiotic Bacteria, Norwich, United Kingdom
- Yue Xiao
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Affiliation State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China
- Ying Shi
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Affiliation State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China
- Jinchi Jiang
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Affiliation State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China
- Xiaoming Liu
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Affiliation State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China
- Jianxin Zhao
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Affiliation State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China
- Hao Zhang
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Affiliations State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China, UK-China Joint Centre on Probiotic Bacteria, Norwich, United Kingdom
- Wei Chen
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* E-mail: chenwei66@jiangnan.edu.cn
Affiliations State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China, UK-China Joint Centre on Probiotic Bacteria, Norwich, United Kingdom, Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, P.R. China
Competing Interests
The authors have declared that no competing interests exist.
Author Contributions
Conceptualization: FWT LLY QXZ HZ WC. Data curation: HZ WC. Formal analysis: XML. Funding acquisition: FWT QXZ WC. Investigation: LLY. Methodology: FWT LLY QXZ. Project administration: JXZ HZ WC. Resources: FWT LLY. Software: YX. Supervision: WC. Validation: YS XML. Visualization: JCJ XML. Writing – original draft: FWT LLY QXZ. Writing – review & editing: LLY XML HZ WC.