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Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production.

作者信息

Chen Wanping, Lv Xucong, Tran Van-Tuan, Maruyama Jun-Ichi, Han Kap-Hoon, Yu Jae-Hyuk

机构信息

Department of Molecular Microbiology and Genetics, Georg-August-Universität Göttingen, Göttingen, Germany.

College of Biological Science and Technology, Fuzhou University, Fuzhou, China.

出版信息

Front Microbiol. 2022 Mar 17;13:876872. doi: 10.3389/fmicb.2022.876872. eCollection 2022.

DOI:10.3389/fmicb.2022.876872
PMID:35401444
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8992652/
Abstract
摘要
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/442e/8992652/e92b81447083/fmicb-13-876872-g0001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/442e/8992652/e92b81447083/fmicb-13-876872-g0001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/442e/8992652/e92b81447083/fmicb-13-876872-g0001.jpg

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Research advances on sake rice, koji, and sake yeast: A review.酒用米、酒曲和酿酒酵母的研究进展：综述
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Front Nutr. 2022 Oct 28;9:1007164. doi: 10.3389/fnut.2022.1007164. eCollection 2022.
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Effects of Five Filamentous Fungi Used in Food Processes on In Vitro and In Vivo Gut Inflammation.食品加工中使用的五种丝状真菌对体外和体内肠道炎症的影响
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