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Updated: Sep 18, 2025

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通过微生物超声波辅助发酵来增值玉米加工副产品的机制理解:社区继承和代谢变化

Shuai Zhang1, Shun Cui1, Qining Li1

  • 1College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China.

Ultrasonics sonochemistry
|June 25, 2025
PubMed
概括

玉米质粉和玉米茎 (CCM) 的超声波辅助发酵提高了蛋白质和氨基酸含量. 这一过程还促进了抗氧化化合物和转移微生物群落,提供了一种利用农业副产品的新方法.

关键词:
农业副产品 农业副产品核心微生物 核心微生物代谢途径 代谢途径微生物社区的微生物社区.营养质量质量 营养质量超声波辅助发酵的发酵方式

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