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Updated: Mar 7, 2026

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在汁风味的 Baijiuu 油坑发酵过程中,细菌群体的定数感应相关的酸适应

Weiwei Dong1, Tianlun Ye1, Zongjie Zhang1

  • 1Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China.

International journal of food microbiology
|March 5, 2026
PubMed
概括

在味的Baijiu发酵中,酸度的增加推动了细菌社区的转移. 通过LuxS/AI-2模块进行定数感应 (QS),有助于酸适应和Acetilactobacillus jinshanensis在传统工艺中的主导地位.

关键词:
乙酸杆菌 jinshanensis 的一个.酸性适应 酸性适应卢克萨斯/AI-2 公司议员数量检测是指对议员数量进行检测.汁风味的 Baijiuu 在这里.

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