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Unlocking the microbial mechanisms in fermented bean products: advances and future directions in multi-omics and machine learning approaches
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The molecular network in bacteria responsible for the mitigation of salinity stress
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Fermented fruit drinks: an overview on microbial component, sensorial attributes, health benefits, and development directions on starters
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Critical assessment of synthetic microbial community strategies in vinegar brewing: from design paradigms to industrialization bottlenecks
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Belowground-Aboveground climate allies: arbuscular mycorrhizal fungi as ecosystem bridges for greenhouse gas mitigation
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Strong‐Flavor Baijiu Pit Mud Microbiome in the Context of Modern Industry: From a Black Box Under Empiricism to the Gradual Revelation of Microbial Ecosystems
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Integrated multi‐omics approaches to understand microbiome assembly in Jiuqu , a mixed‐culture starter
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Engineering microbial consortia: a new frontier in synthetic biology
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The Formation Mechanism and Regulation of Fermented Bean Paste Flavor: Microbial Community Succession, Flavor Compound Synthesis, and Applications of Intelligent Biomanufacturing Technology
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Biological Disease Control by Beneficial (Micro)Organisms: Selected Breakthroughs in the Past 50 Years
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