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Updated: Jan 20, 2026

Label-Free Imaging of Lipid Storage Dynamics in Caenorhabditis elegans using Stimulated Raman Scattering Microscopy
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低老化温度对米酒长期储存期间微生物和代谢动态的影响

Chong-Chan Chang1, Juhan Pak1, Soobin Bae1

  • 1Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841, Republic of Korea.

Current research in food science
|January 19, 2026
PubMed
概括

控制的零度以下老化温度和特定的微生物注射显著提高了韩国大米葡萄酒 (makgeolli) 的稳定性和保质期. 乳酸细菌 (LAB) 在冷藏期间的代谢物变化中起着关键作用.

关键词:
衰老的温度是老化的温度.乳酸细菌是一种乳酸细菌.马克吉奥利 (Makgeolli) 是一个它的代谢物是代谢物.微生物组是一个微生物组.米酒 葡萄酒 米酒 葡萄酒酵母酵母是一种酵母.

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