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Updated: Jul 21, 2025

Methods for Facilitating Microbial Growth on Pulp Mill Waste Streams and Characterization of the Biodegradation Potential of Cultured Microbes
16:33

Methods for Facilitating Microbial Growth on Pulp Mill Waste Streams and Characterization of the Biodegradation Potential of Cultured Microbes

Published on: December 12, 2013

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微生物群落的继承及其与灰色苏福发酵过程中的质量特征的相关性

Lei Zhao1,2, Yang Liu1,2, Qiong Xu1

  • 1Key Laboratory of Milk and Dairy Products Detection and Monitoring Technology for State Market Regulation, Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China.

Foods (Basel, Switzerland)
|July 29, 2023
PubMed
概括

这项研究确定了发酵大豆食品 (sufu) 中的关键细菌和真菌,揭示了它们与质量特征和生物氨基胺的联系. 了解这些微生物动态有助于控制sufu发酵质量.

关键词:
生物原氨基氨基相关性分析的相关性分析.发酵食品是发酵的食物.微生物多样性的微生物多样性苏福 (sufufu) 是一个词.

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