1广东省科学院微生物研究所,华南应用微生物国家重点实验室,广东省微生物安全与健康重点实验室,国家卫健委微生物食品营养与安全科技创新平台,国家市场监督管理总局重点实验室(食品微生物安全大数据技术),广东 广州;2四川农业大学 食品学院,四川 雅安
邹陈悦:负责综述初稿撰写、表格制作和图形绘制;李滢:对综述草稿进行修改和补充;刘书香:参与文献的深入分析和讨论;凡鑫:参与文献整理与筛选;黄兰艳:参与全文综述校对;陈谋通:主题选择,提供了该领域内的专业见解和建议。
国家重点研发计划(2022YFD2100703);国家自然科学基金(32222068);广东省科学院青年人才专项(2023GDASQNRC-0102)
1State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Key Laboratory of Food Microbial Safety Big Data Technology (State Administration for Market Regulation), Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, Guangdong, China;2College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
This work was supported by the National Key Research and Development Program of China (2022YFD2100703), the National Natural Science Foundation of China (32222068), and the Young Talents Special Project of Guangdong Academy of Sciences (2023GDASQNRC-0102).
邹陈悦,李滢,刘书香,凡鑫,黄兰艳,陈谋通. 微生物源
