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Updated: Jan 10, 2026

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
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A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation

Published on: June 3, 2020

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在kombucha发酵过程中,物理化学性质,风味和微生物群落的动态变化与主导的本土菌株接种疫苗

E Liao1, Na Liu2, Qian Li2

  • 1School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, China.

Food research international (Ottawa, Ont.)
|November 21, 2025
PubMed
概括

这项研究使用定义的微生物菌株优化了kombucha发酵. 三种菌株共同培养 (MS2) 增强了味道和一致性,为工业生产提供了战略.

关键词:
相关性分析是一项相关性分析.风味配置文件 风味配置文件无菌发酵的发酵方式科姆布查 (Kombucha) 是一种饮料.微生物特性 微生物特性

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