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Updated: Sep 14, 2025

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叶子微生物群在额外的发酵细菌下赋予发酵雪茄包装的深色

Qian Wu1, Xuanshuang Duan1, Dapeng Tang2

  • 1National Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, P. R. China.

Bioresources and bioprocessing
|July 22, 2025
PubMed
概括

确定了三种细菌菌株,通过增强发酵过程中聚和不和脂肪酸氧化来加深雪茄包装的颜色. 这种微生物添加提供了一种改善雪茄包装颜色的新策略.

关键词:
雪茄包装的颜色 雪茄包装的颜色酶活性的酶活动.发酵 发酵 是一个过程.代谢组中的代谢.微生物社区结构是微生物社区的结构.

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