Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Cai Y. Lv"'
Autor:
Ming Zhao, Xiao Q. Su, Bo Nian, Li J. Chen, Dong L. Zhang, Shuang M. Duan, Li Y. Wang, Xing Y. Shi, Bin Jiang, Wei W. Jiang, Cai Y. Lv, Dao P. Wang, Yang Shi, Ying Xiao, Jian-Lin Wu, Ying H. Pan, Yan Ma
Publikováno v:
mSystems, Vol 4, Iss 6 (2019)
ABSTRACT The microbiome in fermentation has direct impacts on the quality of fermented foods and is of great scientific and commercial interest. Despite considerable effort to explain the microbial metabolism associated with food fermentation, the ro
Externí odkaz:
https://doaj.org/article/5092a3034e104fb2b0710d8a905d71f8
Autor:
Cai Y. Lv, Xiao Q. Su, Yan Ma, Jiang Bin, Jian-Lin Wu, Ying Xiao, Shuang M. Duan, Nian Bo, Wei W. Jiang, Shi Yang, Xing Y. Shi, Dao P. Wang, Ying H. Pan, Dong L. Zhang, Ming Zhao, Li J. Chen, Li Y. Wang
Publikováno v:
mSystems
mSystems, Vol 4, Iss 6, p e00680-19 (2019)
mSystems, Vol 4, Iss 6 (2019)
mSystems, Vol 4, Iss 6, p e00680-19 (2019)
mSystems, Vol 4, Iss 6 (2019)
Fermented foods play important roles in diets worldwide and account for approximately one-third of all foods and beverages consumed. To date, traditional fermentation has used spontaneous fermentation. The microbiome in fermentation has direct impact