Enhancing sourdough fermentation with AI and multi-omics: From natural diversity to synthetic microbial community

作者：Yujuan Yu, Jiale Wang, Faizan Ahmed Sadiq, Honghong Cheng, Aowen Liu, Yan Liu, Senmiao Tian, Jing Liang, Ling Zhu, Guohua Zhang · 发表于：Trends in Food Science & Technology · 年份：2025 · DOI：10.1016/j.tifs.2025.105233 · 被引用次数：13 · 研究领域：Probiotics and Fermented Foods、Microbial Metabolic Engineering and Bioproduction、Microbial Metabolites in Food Biotechnology