Construction of synthetic microbial community and its application in fermented foods
Fermented foods use the metabolic functions of key microorganisms in traditional starters to form unique flavor and taste, however, the open production environment and unsterilized raw materials contain a large number of uncontrollable microorganisms, resulting in problems such as low production eff...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-11-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-13.pdf |
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