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30 积分 2025-10-22 加入
Insights into the microbial diversity of Xinjiang naan sourdough and its contributions to the production of volatile compounds
26天前
已完结
Lactic acid bacteria in the functional food industry: biotechnological properties and potential applications
1个月前
已完结
Recent developments in antifungal lactic acid bacteria: Application, screening methods, separation, purification of antifungal compounds and antifungal mechanisms
1个月前
已完结
Antifungal activity of Lactobacillus sakei PLL12 and Lactococcus lactis PLL15 against Aspergillus niger and their application in bread preservation
3个月前
已完结
Screening of Lactic Acid Bacteria Isolated from Fermented Cowpea and Optimization of Biomass Production Conditions
3个月前
已完结
Antifungal activities of Pediococcus pentosaceus LWQ1 and Lactiplantibacillus plantarum LWQ17 isolated from sourdough and their efficacies on preventing spoilage of Chinese steamed bread
4个月前
已完结
Insights into the microbial diversity of Xinjiang naan sourdough and its contributions to the production of volatile compounds
4个月前
已完结
Purification, structural characterization, and immunomodulatory activity of two polysaccharides from Portulaca oleracea L
5个月前
已完结
Antibacterial mechanisms of clove essential oil against Staphylococcus aureus and its application in pork
5个月前
已完结
Effects of Ganoderma lucidum fermentation on the structure of Tartary buckwheat polysaccharide and its impact on gut microbiota composition
5个月前
已完结
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