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40 积分 2024-12-18 加入
Exploring diversity and functional traits of lactic acid bacteria in traditional vinegar fermentation: A review
18天前
已完结
Dynamics in microbial communities and flavor characteristics before and after the end-point of Zhenjiang aromatic vinegar fermentation revealed by macro-transcriptomics and metabolomics
2个月前
已完结
Comparative Analysis of Flavour Profile and Aroma Components of Shanxi Aged Vinegar From China
2个月前
已完结
Induced changes in bioactive compounds of broccoli juices after fermented by animal- and plant-derived Pediococcus pentosaceus
2个月前
已完结
Enhancement of nutritional quality of chickpea flour by solid-state fermentation for improvement of in vitro antioxidant activity and protein digestibility
2个月前
已完结
Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceus
2个月前
已完结
Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation
2个月前
已完结
The effects of Lactiplantibacillus plantarum 3-19 and Pediococcus pentosaceus 18-1 on preventing the accumulation of biogenic amines and promoting the production of volatile organic compounds during sour meat fermentation
2个月前
已完结
Investigation of the microbiota associated with traditionally produced fruit vinegars with focus on acetic acid bacteria and lactic acid bacteria
2个月前
已完结
Importance of Yeasts and Lactic Acid Bacteria in Food Processing
3个月前
已完结
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