Microbial community structure and interactions between Aspergillus oryzae and bacteria in traditional solid-state fermentation of Jiangqu

作者：Jiawei Zhou, Jiayan Wang, Yuanlu Zhou, Kaiqiang Liu, Yuele Lu, Linjiang Zhu, Xiaolong Chen · 发表于：Food Microbiology · 年份：2023 · DOI：10.1016/j.fm.2023.104346 · 被引用次数：21 · 研究领域：Fermentation and Sensory Analysis、Tea Polyphenols and Effects、Probiotics and Fermented Foods