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Updated: Sep 9, 2025

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
07:34

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing

Published on: December 1, 2023

816

伝統的なバイジウ発酵における酵母:多様性,機能,微生物の相互作用,応用

Weiwei Dong1, Yaxuan Peng1, Jiyuan Ma1

  • 1Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China.

Frontiers in microbiology
|September 3, 2025
PubMed
まとめ

このレビューでは,中国のバイジウの生産における多様な酵母集団を調査します. 発酵と味の発達におけるサッカロミセス・セレヴィセアとサッカロミセス以外の酵母の役割を強調しています.

キーワード:
バイジューコミュニティ構造味の代謝機能相互作用サカロミセス以外の酵母イースト

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