Towards semi-synthetic microbial communities: enhancing soy sauce fermentation properties in B. subtilis co-cultures

Overview of attention for article published in Microbial Cell Factories, June 2019

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In the top 25% of all research outputs scored by Altmetric
Among the highest-scoring outputs from this source (#28 of 1,845)
High Attention Score compared to outputs of the same age (92nd percentile)
High Attention Score compared to outputs of the same age and source (96th percentile)

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The microbial food revolution | Nature Communications

Health Reporter, 19 Apr 2023

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