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Updated: Jul 18, 2026

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在合成大豆糊中揭示微生物相互作用 微生物社区

Chunfeng Liu1, Feng Yi1, Chengtuo Niu1

  • 1Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.

Food microbiology
|April 10, 2025
PubMed
概括

这项研究利用合成社区和一般化的Lotka-Volterra模型绘制了广泛豆发酵中的微生物相互作用. 一个有针对性的注射策略显著改善了面糊的风味和香味特征.

关键词:
通过关键微生物的生物增量顺序进行.宽豆糊是一种宽豆糊.微生物相互作用合成微生物社区的合成微生物社区.一般化的洛特卡-沃尔特拉模型.

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