Potential of microbiome-based solutions for agrifood systems

被引：0
|
作者：
Stephanie D. Jurburg
Nico Eisenhauer
François Buscot
Antonis Chatzinotas
Narendrakumar M. Chaudhari
Anna Heintz-Buschart
Rene Kallies
Kirsten Küsel
Elena Litchman
Catriona A. Macdonald
Susann Müller
Rine C. Reuben
Ulisses Nunes da Rocha
Gianni Panagiotou
Matthias C. Rillig
Brajesh K. Singh
机构：
[1] German Centre for Integrative Biodiversity Research (iDiv) Halle–Jena–Leipzig,Institute of Biology
[2] Leipzig University,Department of Environmental Microbiology
[3] Helmholtz Centre for Environmental Research–UFZ,Department of Soil Ecology
[4] Helmholtz Centre for Environmental Research–UFZ,Aquatic Geomicrobiology, Institute of Biodiversity
[5] Friedrich Schiller University,Swammerdam Institute for Life Sciences
[6] University of Amsterdam,Kellogg Biological Station
[7] Michigan State University,Ecology, Evolution and Behavior Program
[8] Michigan State University,Department of Global Ecology
[9] Carnegie Institution for Science,Hawkesbury Institute for the Environment
[10] Western Sydney University,The State Key Laboratory of Pharmaceutical Biotechnology
[11] Leibniz Institute for Natural Product Research and Infection Biology—Hans Knöll Institute,Department of Medicine
[12] The University of Hong Kong,Institut für Biologie
[13] The University of Hong Kong,Global Centre for Land
[14] Freie Universität Berlin,Based Innovation
[15] Berlin-Brandenburg Institute of Advanced Biodiversity Research,undefined
[16] Western Sydney University,undefined
来源：
Nature Food | 2022年 / 3卷
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摘要：
Few microbiome-based solutions for agricultural productivity, food processing and human nutrition have been successfully commercialized. A systems-based approach that considers the ecology of microbial communities may help finetune extant tools to increase their reliability while promoting innovation and greater adoption.
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页码：557 / 560
页数：3
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