Bacterial dynamics in fermented plant-based cheese analogues
收藏NIAID Data Ecosystem2026-05-02 收录
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资源简介：
Plant-based cheese analogues were fermented using Leuconostoc mesenteroides and Lactococcus lactis as starter cultures, with one Lactobacilli strain serving as an adjunct culture in each matrix. The microbial community in each sample was monitored at three stages over the course of one week.
创建时间：
2025-08-16
