Bingnan Gu
Bingnan Gu
1Institute of Microbial Engineering, School of Life Sciences, Henan University, Kaifeng, China
2Engineering Research Center for Applied Microbiology of Henan Province, Kaifeng, China
3Henan Key Laboratory of Synthetic Biology and Biomanufacturing, Kaifeng, China
1,2,3,†,
Wei Zhang
Wei Zhang
1Institute of Microbial Engineering, School of Life Sciences, Henan University, Kaifeng, China
2Engineering Research Center for Applied Microbiology of Henan Province, Kaifeng, China
3Henan Key Laboratory of Synthetic Biology and Biomanufacturing, Kaifeng, China
1,2,3,†,
Bing Guo
Bing Guo
4Henan Sanweigi Food Limited Liability Company, Sanmenxia, China
4,
Xin Wang
Xin Wang
1Institute of Microbial Engineering, School of Life Sciences, Henan University, Kaifeng, China
2Engineering Research Center for Applied Microbiology of Henan Province, Kaifeng, China
3Henan Key Laboratory of Synthetic Biology and Biomanufacturing, Kaifeng, China
1,2,3,
Faliang Wu
Faliang Wu
1Institute of Microbial Engineering, School of Life Sciences, Henan University, Kaifeng, China
2Engineering Research Center for Applied Microbiology of Henan Province, Kaifeng, China
3Henan Key Laboratory of Synthetic Biology and Biomanufacturing, Kaifeng, China
1,2,3,
Yuheng Zhang
Yuheng Zhang
1Institute of Microbial Engineering, School of Life Sciences, Henan University, Kaifeng, China
2Engineering Research Center for Applied Microbiology of Henan Province, Kaifeng, China
3Henan Key Laboratory of Synthetic Biology and Biomanufacturing, Kaifeng, China
1,2,3,
Hailong Tian
Hailong Tian
5Agricultral College, Henan University, Kaifeng, China
5,
Xingke Li
Xingke Li
1Institute of Microbial Engineering, School of Life Sciences, Henan University, Kaifeng, China
2Engineering Research Center for Applied Microbiology of Henan Province, Kaifeng, China
3Henan Key Laboratory of Synthetic Biology and Biomanufacturing, Kaifeng, China
1,2,3,*,
Jihong Huang
Jihong Huang
5Agricultral College, Henan University, Kaifeng, China
5,*
1Institute of Microbial Engineering, School of Life Sciences, Henan University, Kaifeng, China
2Engineering Research Center for Applied Microbiology of Henan Province, Kaifeng, China
3Henan Key Laboratory of Synthetic Biology and Biomanufacturing, Kaifeng, China
4Henan Sanweigi Food Limited Liability Company, Sanmenxia, China
5Agricultral College, Henan University, Kaifeng, China
*Correspondence: Xingke Li, tianxing1230@henu.edu.cn; Jihong Huang, huangjih1216@126.com
†These authors have contributed equally to this work
Received 2026 Jul 1; Revised 2026 Jul 1; Accepted 2026 Jul 2; Collection date 2026.
Keywords: Eucommia ulmoides leaf, functional ingredients, metabolomics, mixed-bacteria solid-state fermentation, volatile flavor
Copyright © 2026 Gu, Zhang, Guo, Wang, Wu, Zhang, Tian, Li and Huang.
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