基金Research from the corresponding author’s laboratory was supported by grants from National Key Research and Development Program of China(No.2019YFA0802502)the National Natural Science Foundation of China(No.81925008)+1 种基金Shanghai Science and Technology Commission(19140903300)Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation of China National Light Industry(No.2019JJ005)to Y.L。
