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Updated: Jul 23, 2025

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
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A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation

Published on: June 3, 2020

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康布恰和水谷物微生物组对后生物增强的共生贡献

Marina Pihurov1, Bogdan Păcularu-Burada1, Mihaela Cotârleț1

  • 1Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, Domnească Street No. 111, 800201 Galați, Romania.

Foods (Basel, Switzerland)
|July 14, 2023
PubMed
概括

像细菌和酵母的共生培养 (SCOBY) 和水粒 (WKG) 这样的手工共同培养可以增强发酵产品. 优化共发酵可以提高功能性食品中的后生物质含量和生物活性潜力.

关键词:
这就是SCOBY膜.共同发酵的共同发酵设计实验的设计.后生物学的后生物.水开 谷物 水开 谷物

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