1State Key Laboratory of Lake Science and Environment, Nanjing Institute of Geography and Limnology, Chinese Academy of Sciences, Nanjing 210008, P. R. China,
2University of Chinese Academy of Sciences, Beijing 100049, P. R. China,
3China Center of Industrial Culture Collection (CICC), China National Research, Institute of Food and Fermentation Industries, Beijing 100015, P. R. China,
4Tibet Plateau Institute of Biology, Lhasa 850000, P. R. China,
5Sino-Danish Centre for Education and Research, University of Chinese Academy of Sciences, Beijing 100049, P. R. China
1State Key Laboratory of Lake Science and Environment, Nanjing Institute of Geography and Limnology, Chinese Academy of Sciences, Nanjing 210008, P. R. China,
2University of Chinese Academy of Sciences, Beijing 100049, P. R. China,
3China Center of Industrial Culture Collection (CICC), China National Research, Institute of Food and Fermentation Industries, Beijing 100015, P. R. China,
4Tibet Plateau Institute of Biology, Lhasa 850000, P. R. China,
5Sino-Danish Centre for Education and Research, University of Chinese Academy of Sciences, Beijing 100049, P. R. China
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Corresponding author:
Peng Xing , Tel: +86-25-86882112,
Received: 12 February 2018 • Revised: 19 April 2018 • Accepted: 8 May 2018