非生物成分
生物成分
地衣芽孢杆菌
枯草芽孢杆菌
生物
发酵
微生物种群生物学
生态演替
微生物
非生物胁迫
食品科学
生态学
微生物学
细菌
生物化学
基因
遗传学
作者
Qianglin Pan,Jun Huang,Suyi Zhang,Hui Qin,Yi Dong,Xiaojun Wang,Yu Mu,Huifang Tang,Rongqing Zhou
摘要
Biotic factors cause rapid changes of the microbiota during the MTD fermentation process, which could be controlled indirectly by regulating environmental variables. Meanwhile, a more stable MTD ecological network might be beneficial for enhancing the stability of MTD quality. © 2023 Society of Chemical Industry.
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