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根据批次固态发酵系统的绝对定量分析,识别了糖化微生物群

Shilei Wang1, Pan Zhen2, Qun Wu1

  • 1Lab of Brewing Microbiology and Applied Enzymology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.

International journal of food microbiology
|December 21, 2024
PubMed
概括

研究人员确定了包括Geotrichum和Aspergillus在内的关键微生物,它们在中国baijiu发酵过程中有效地分解低度粉. 这一发现通过共同降解途径将粉利用率提高了60%以上.

关键词:
绝对量化的绝对量化.批量固态发酵批量发酵中国的白 (Baijiu) 是一个食品发酵 食品发酵 在食品发酵过程中糖化微生物群的微生物群

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