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A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation.
Jia, Yun; Niu, Cheng-Tuo; Lu, Zhen-Ming; Zhang, Xiao-Juan; Chai, Li-Juan; Shi, Jin-Song; Xu, Zheng-Hong; Li, Qi.
Afiliação
  • Jia Y; School of Biotechnology, Jiangnan University, Wuxi, People's Republic of China.
  • Niu CT; School of Biotechnology, Jiangnan University, Wuxi, People's Republic of China.
  • Lu ZM; School of Biotechnology, Jiangnan University, Wuxi, People's Republic of China zmlu@jiangnan.edu.cn liqi@jiangnan.edu.cn.
  • Zhang XJ; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, People's Republic of China.
  • Chai LJ; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, People's Republic of China.
  • Shi JS; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, People's Republic of China.
  • Xu ZH; School of Pharmaceutical Science, Jiangnan University, Wuxi, People's Republic of China.
  • Li Q; School of Biotechnology, Jiangnan University, Wuxi, People's Republic of China.
Appl Environ Microbiol ; 86(12)2020 06 02.
Article em En | MEDLINE | ID: mdl-32303548
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vicia faba / Salinidade / Fermentação / Microbiota / Microbiologia de Alimentos Tipo de estudo: Prognostic_studies Idioma: En Revista: Appl Environ Microbiol Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vicia faba / Salinidade / Fermentação / Microbiota / Microbiologia de Alimentos Tipo de estudo: Prognostic_studies Idioma: En Revista: Appl Environ Microbiol Ano de publicação: 2020 Tipo de documento: Article