Li Li

A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin

Yin Zheng, Yongtao Fei, Yue Yang et al. · Food Microbiology · 2020 · 83 citations

Biosynthesis, Engineering, Food Fermentation +10

High-throughput sequencing and culture-based approaches to analyze microbial diversity associated with chemical changes in naturally fermented tofu whey, a traditional Chinese tofu-coagulant

Yongtao Fei, Li Li, Liyan Chen et al. · Food Microbiology · 2018 · 54 citations

Traditional Chinese Tofu-coagulant, Microbial Diversity, Food Fermentation +10

Physicochemical, microbiological, rheological, and sensory properties of yoghurts with new polysaccharide extracts from <i>Lactarius volemus</i> Fr. using three probiotics

Yanyan Huang, Shan Zhao, Kun Yao et al. · International Journal of Dairy Technology · 2019 · 41 citations

Food Chemistry, Probiotic, Food Fermentation +13

Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics

Na Li, Junjie Fu, Guirong Zhang et al. · Current Research in Food Science · 2023 · 41 citations · Full text

Characterization of Lactobacillus amylolyticus L6 as potential probiotics based on genome sequence and corresponding phenotypes

Yongtao Fei, Li Li, Yin Zheng et al. · LWT · 2017 · 33 citations

Probiotic, Potential Probiotics, Genome Sequence +9