**Author details**

Ping Li1 \*, Han Jiang2 , Jiayi Xiong1 , Mengqi Fu1 , Xianpu Huang1 , Boxun Huang1 and Qing Gu1

1 Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China

2 Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, Zhejiang, China

\*Address all correspondence to: ping-biology@outlook.com

© 2022 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
