Lv22
126 积分 2026-04-21 加入
Deciphering the core microbes and their interactions in spontaneous Baijiu fermentation: A comprehensive review
1个月前
已完结
Non-Saccharomyces yeasts from fermented grains of Baijiu for low alcholic beer brewing and their impacts on beer flavor
1个月前
已完结
15 - Isolation, Selection, and Identification Techniques for Non-Saccharomyces Yeasts of Oenological Interest
1个月前
已完结
Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production
1个月前
已完结
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae
1个月前
已完结
A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation
1个月前
已完结
The Formation Mechanism and Regulation of Fermented Bean Paste Flavor: Microbial Community Succession, Flavor Compound Synthesis, and Applications of Intelligent Biomanufacturing Technology
1个月前
已完结
A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
1个月前
已完结
Integrative genomics reveals Pichia kluyveri's potential for enhanced flavor compounds production during alcoholic fermentation
1个月前
已完结
Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains
1个月前
已完结
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