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Updated: Jan 9, 2026

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在冷藏核桃核中的微生物继承和代谢物动态的多omics分析

Yangyang Geng1, Fangyi Xie2, Yana Liu2

  • 1Guizhou Institute of Walnut, Guizhou Academy of Forestry, Guiyang, 550005, China; Key Laboratory of National Forestry and Grassland Administration on Biodiversity Conservation in Karst Mountainous Areas of Southwestern China, Guiyang, 550005, China.

International journal of food microbiology
|December 9, 2025
PubMed
概括

新鲜核桃的冷藏会导致微生物生长和质量下降. 这项研究揭示了一个复杂的"微生物-酶-代谢物"网络驱动这些变化,为改善食品安全和保存策略提供了见解.

关键词:
脂肪酸是一种脂肪酸.新鲜的核桃可以吃.微生物组学 微生物组学感官质量的感官质量广泛准的代谢基因组学

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