【全面服务襄阳】我校传统发酵食品团队用“襄阳”命名新物种
?(食品·化工学院 通讯员 郭壮)近日,国际期刊International Journal of Systematic and Evolutionary Microbiology刊发了我校为第一单位和唯一通讯单位的论文Halobasidium xiangyangense gen. nov., sp. nov., a new xylose-utilizing yeast in the family Cystobasidiaceae, isolated from the pickling sauce used to make Datoucai, a high-salt fermented food(doi: 10.1099/ijsem.0.003119),该论文报道了食品科学技...