High-Throughput Screening and Functional Verification of Immunomodulatory Functional Probiotics

Jiangxi Vegetable Industry Technology System (Position Expert): (No. JXARS-04), 2025.01–2027.12, Funding: ¥900,000.

Jiangxi Provincial Key R&D Program (Key Project): "Research and Application of Key Technologies for Hypoglycemic Probiotic-Fermented Fruits and Vegetables" (No. 20243BCC31004), 2024.09–2027.08, Funding: ¥2,400,000.

National Key R&D Program of China (Sub-project): "Fermentation Process Regulation and Efficient Expression of Cell-Synthesized Functional Lipids" (No. 2023YFF1103501-3), 2023.12–2027.12, Funding: ¥975,400.

National Natural Science Foundation of China (General Program): "Succession of Active Microorganisms and Metabolic Formation Mechanism of Characteristic Aroma during the Fermentation of Traditional Chinese Old Vat Pickled Mustard Tuber" (No. 32372303), 2024.01–2027.12, Funding: ¥500,000.

Jiangxi Provincial Key R&D Program: "Research on Key Technologies for Industrialized Production of Traditional Jiangxi Fermented Vegetables and Development of Series Products" (No. 20232BBF60024), 2024.01–2026.12, Funding: ¥1,000,000.

National Key Laboratory Project: "Key Technologies and Industrial Demonstration of Functional Food Production" (No. 20232BCD44005), 2023.07–2025.06, Funding: ¥2,000,000.