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Responsible Editor: Food Science
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Recently, the team of Professor Xu Zhenghong from Jiangnan University has made important progress in the interaction between important functional microorganisms Clostridium species in Luzhou-flavor liquor cellar m.
Multi-strain synergistic fermentation is a typical feature of traditional brewed food production processes such as liquor, and it is also the key to the formation of rich flavor substanc.
Pr.
The research results of the above laboratories will help to deepen the scientific understanding of the complex interaction between functional microorganisms in the pit m.
Sun Hong, a 2019 graduate student of the School of Bioengineering, Jiangnan University, is the first author of the paper, and Associate Researcher Chai Lijuan and Professor Xu Zhenghong are the co-corresponding autho.
