【作者】
靳昊；
马腾；
陈琳；
郭丽如；
全柯谕；
李亚琳；
张增；
陈同；
张家超；
孙志宏；
张和平；
【Author】
Hao Jin;Teng Ma;Lin Chen;Lai-Yu Kwok;Keyu Quan;Yalin Li;Zeng Zhang;Tong Chen;Jiachao Zhang;Zhihong Sun;Heping Zhang;Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University;Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University;Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University;School of Food Science and Engineering, Hainan University;State Key Laboratory Breeding Base of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences;Center for Applied Mathematics Inner Mongolia;
【通讯作者】
张和平;
【机构】
Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University；
Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University；
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University；
School of Food Science and Engineering, Hainan University；
State Key Laboratory Breeding Base of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences；
Center for Applied Mathematics Inner Mongolia；
【摘要】 <正>Lactic acid bacteria （LAB） are a group of Gram-positive, facultative anaerobic bacteria that are widely distributed in nature and have important functions in various industrial, medical, and environmental processes [1,2]. They are well-known for their ability to produce lactic acid and are thus widely used in the production of fermented foods and beverages, such as yogurt, cheese,更多还原
【基金】 supported by the National Key R&D Program of China (2022YFD2100702);the National Natural Science Foundation of China (U22A20540);the Inner Mongolia Science & Technology Planning Project (2022YFSJ0017);the Earmarked Fund for CARS36
