1Department of Food, Guangzhou City Polytechnic, Guangzhou, China
2Center for Translational Medicine, The Second Affiliated Hospital of Shantou University Medical College, Shantou, China
3Key Laboratory of Respiratory Disease of Zhejiang Province, Department of Respiratory and Critical Care Medicine, Second Affiliated Hospital of Zhejiang University School of Medicine, Hangzhou, China
4College of Food Science and Engineering, Yangzhou University, Yangzhou, China
5School of Biological Science and Engineering, South China University of Technology, Guangzhou, China
6School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
7Department of Laboratory Medicine, The Second Affiliated Hospital of Shantou University Medical College, Shantou, China
✉*Correspondence: Yimin Zou 2314022@zju.edu.cn
*Tengyi Huang h-hty@hotmail.com
Approved by: Frontiers Editorial Office, Frontiers Media SA, Switzerland
This article was submitted to Food Microbiology, a section of the journal Frontiers in Microbiology
†These authors have contributed equally to this work
Copyright © 2022 Ou, Wang, Mao, Yuan, Ye, Chen, Zou and Huang.
This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.