Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products by Jing Yang, Zihan Li, Xinping Lin, Sufang Zhang, Chaofan Ji

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Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat, a Chinese traditional meat by Mengyang Liu, Xinping Lin, Jing Yang, Xu Yan, Chaofan Ji, Huipeng Liang, Sufang Zhang, Liang Dong

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Engineering of SauriCas9 with enhanced specificity by Xiaoqi Zhang, Chen Tao, Miaomiao Li, Sufang Zhang, Puping Liang, Yan Huang, Huihui Liu, Yongming Wang

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Enhanced genome editing with a Streptococcus equinus Cas9 by Jingtong Liu, Yao Wang, Jingjing Wei, Shengzhou Wang, Miaomiao Li, Zheyong Huang, Sufang Zhang, Huihui Liu, Jinhai Huang, Yongming Wang

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Effects of prebiotics on the fermentation of traditional suancai of Northeast China by Mingwei Zhao, Xinying Cao, Yuzheng Wu, Sibo Zou, Zhigao Li, Xinping Lin, Chaofan Ji, Liang Dong, Sufang Zhang, Chenxu Yu, Huipeng Liang

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