Synthetic microbial communities for vinegar fermentation: Ecological principles and engineering strategies in the context of traditional fermented foods
Fuente:
Trends in Food Science & Technology
Publication date: January 2027Source: Trends in Food Science & Technology, Volume 179, Part AAuthor(s): Ke Wang, Jinsong Li, Yongjian Yu, Lina Pan, Qixu Fu, Xianbin Wang, Dan Li, Jingxuan Zhou, Xuan Liu, Yuanyuan Zhu