Critical assessment of synthetic microbial community strategies in vinegar brewing: from design paradigms to industrialization bottlenecks
Critical Reviews in Food Science and Nutrition · Published 2026-07-02 · DOI 10.1080/10408398.2026.2696402
Authors (11)
Shiyuan Lin, Yongjian Yu, Yuanyuan Zhu, Ke Wang, Zhen Yu, Yuqin Wang, Dong Han, Xuezhi Wu, Nan Zhang, Shuaiwei Dou, Yunsong Yang
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Publication details
- Year
- 2026
Citation
Lin, S., Yu, Y., Zhu, Y., et al. (2026). Critical assessment of synthetic microbial community strategies in vinegar brewing: from design paradigms to industrialization bottlenecks. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2026.2696402
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