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Updated: Feb 17, 2026

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
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没有kōji的 miso:以Mucor plumbeus的自发发酵驱动的nesashi miso生态

Caroline Isabel Kothe1, Tiffany Mak2, Achille Julienne3,4

  • 1Sustainable Food Innovation Group, The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kongens Lyngby, Denmark.

Frontiers in microbiology
|February 16, 2026
PubMed
概括

日式传统的日本大豆面团Nesashi miso经历了由Mucor和Penicillium真菌主导的自发发酵,与Kōji-starter miso不同. 这项研究确定了Mucor plumbeus作为创新食品发酵的潜在起始培养物.

关键词:
食物发酵 食物发酵基因组学就是基因组学.转基因组学是指转基因组学.微生物生态学 微生物生态学泛基因组学是一门学科.自发发酵自发发酵的发酵.传统的做法是传统的做法.

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