Lin Yang

High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation

Lin Yang, Huilin Yang, Zongcai Tu et al. · PLoS ONE · 2016 · 91 citations · Full text

Life Sciences, Food Science, Microbiology +17

A novel bacteriocin DY4-2 produced by Lactobacillus plantarum from cutlassfish and its application as bio-preservative for the control of Pseudomonas fluorescens in fresh turbot (Scophthalmus maximus) fillets

Xinran Lv, Huanhuan Ma, Mengtong Sun et al. · Food Control · 2018 · 88 citations

Life Sciences, Biotechnology, Microbiology +17

Purification, characterization and action mechanism of plantaricin JY22, a novel bacteriocin against Bacillus cereus produced by Lactobacillus plantarum JY22 from golden carp intestine

Xinran Lv, Huanhuan Ma, Fengling Bai et al. · Food Science and Biotechnology · 2017 · 58 citations

Life Sciences, Biotechnology, Microbiology +10

Antifungal activity of Lactobacillus plantarum C10 against Trichothecium roseum and its application in promotion of defense responses in muskmelon (Cucumis melo L.) fruit

Xinran Lv, Huanhuan Ma, Lin Yang et al. · Journal of Food Science and Technology · 2018 · 35 citations

Life Sciences, Biotechnology, Microbiology +17

Exploring functional core bacteria in fermentation of a traditional Chinese food, Aspergillus-type douchi

Huilin Yang, Lin Yang, Ju Zhang et al. · PLoS ONE · 2019 · 30 citations · Full text

Agriculture, Food Science, Microbiology +17