Bioaugmentation of Bacillus amyloliquefaciens–Bacillus kochii co-cultivation to improve sensory quality of flue-cured tobacco
Xinying Wu, Pengcheng Zhu, Dongliang Li, Tianfei Zheng, Wen Cai, Jianghua Li, Baoyu Zhang, Beibei Zhu, Juan Zhang, Guocheng Du
Topics & Concepts
Bacillus amyloliquefaciensBioaugmentationFood scienceAromaFermentationSensory analysisBiologyChemistryBiotechnologyBacteriaMicroorganismGeneticsGABA and Rice ResearchProbiotics and Fermented FoodsMicrobial Metabolic Engineering and Bioproduction