Microbial diversity in dark fermentation of Cheese-Whey and Fermented Cheese-Whey

This study aims to describe the microbial diversity of communities in dark fermentation reactors treating Cheese Whey and Fermented Cheese Whey. The information will be used to understand the metabolic roles of the key genera.

本研究旨在阐明处理奶酪乳清（Cheese Whey）与发酵奶酪乳清（Fermented Cheese Whey）的暗发酵反应器内微生物群落的多样性特征。所得信息将用于解析关键菌属的代谢功能。