Lv3
290 积分 2024-07-12 加入
Bacteria and filamentous fungi running a relay race in Daqu fermentation enable macromolecular degradation and flavor substance formation
1小时前
已完结
Analysis of ester-producing performance in high-yield ethyl hexanoate yeast and the effect on metabolites in bio- enhanced Daqu, the starter for Baijiu and other traditional fermented foods
22天前
已完结
Screening of Bacillus strains from Luzhou-flavor liquor making for high-yield ethyl hexanoate and low-yield propanol
22天前
已完结
Influence of Kazachstania spp. on the chemical and sensory profile of red wines
3个月前
已完结
Application of Pichia kudriavzevii in solid-state fermentation of Zhenjiang aromatic vinegar: Microbial community structure and volatile flavor changes
3个月前
已完结
Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine
3个月前
已完结
Exploration of seasonal fermentation differences and the possibility of flavor substances as regulatory factors in Daqu
5个月前
已完结
Discovery of quorum sensing inhibitors of Pseudomonas fluorescens P07 by using a receptor-based pharmacophore model and virtual screening
5个月前
已完结
Spatio-temporal scales of the Chinese Daqu microbiome: heterogeneity, niche differentiation, and assembly mechanisms
5个月前
已完结
Composition and activity of antifungal lipopeptides produced by Bacillus spp. in daqu fermentation
5个月前
已完结
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