About the Authors

Fengwei Tian

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

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

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

Affiliation State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China

Ying Shi

Affiliation State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China

Jinchi Jiang

Affiliation State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China

Xiaoming Liu

Affiliation State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China

Jianxin Zhao

Affiliation State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China

Hao Zhang

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

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.