Feng‐Yan Bai

机构：Institute of Microbiology, Institute of Mechanics, University of Chinese Academy of Sciences · ORCID：0000-0001-9823-6430

发表论文 180 篇 · 总被引 10829 次 · h-index 40

代表论文

• Deciphering the role of traditional flipping crafts in medium-temperature Daqu fermentation: Microbial succession and metabolic phenotypes (2025 · Current Research in Food Science · 被引 15)
• Tempo-spatial dynamics of physicochemical properties and microbial communities in high-temperature Daqu during the fermentation process (2025 · Food Chemistry X · 被引 8)
• Production of improved Ethiopian Tej using mixed lactic acid bacteria and yeast starter cultures (2025 · Scientific Reports · 被引 5)
• Yeast diversity in traditional fermented foods of ethnic minorities in China, with the descriptions of four new yeast species (2025 · IMA Fungus · 被引 5)
• Biotechnological Potential of Lactic Acid Bacteria Isolated From Ethiopian Honey Wine, Tej (2025 · International Journal of Microbiology · 被引 4)
• Rhodotorula silvicola sp. nov., a new yeast species from plant-associated substrates and mushroom (2025 · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · 被引 3)