Xiaoyong Kong

Occupational exposure to Baijiu fermentation environments alters nasal microbiota composition: a comparative analysis of Strong-flavor and Sesame-flavor production systems

ABSTRACT Traditional Chinese Baijiu fermentation environments harbor complex microbial consortia critical for product quality, yet their effects on human nasal microbiota remain poorly characterized. This cross-sectional study compared nasal microbiota profiles of Strong-flavor (...