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Updated: Feb 4, 2026

Light-Controlled Fermentations for Microbial Chemical and Protein Production
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在传统糊的发酵过程中揭示了g-glutamyl二,微生物组成和kokumi属性的动态

Wenhao Zhang1, Longteng Zhang1, Yanfu He1

  • 1Key Laboratory of Seafood Processing of Haikou, Hainan International Joint Research Center for Innovative Utilization of Tropical Seafood Resources, School of Food Science and Engineering, Hainan University, 570228 Haikou, China.

Journal of agricultural and food chemistry
|February 2, 2026
PubMed
概括

用20%的NaCl发酵的糊含有最高度的增味型γ-胺二和kokumi属性. 微生物分析显示,特定的细菌属与不同度的二化物形成有关.

关键词:
这里是Kokumi Kokumi.微生物社区的微生物社区.的粘合剂是为了.γ-谷氨基胺二化物

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