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Agricultural Jiaosu: An Eco-Friendly and Cost-Effective Control Strategy for Suppressing Fusarium Root Rot Disease in Astragalus membranaceus
19天前
已完结
An innovative way to treat cash crop wastes: The fermentation characteristics and functional microbial community using different substrates to produce Agricultural Jiaosu
19天前
已完结
An innovative technology for producing agricultural Jiaosu from fruit waste without additional sugar and water: Fermentation characteristics, microbial community, and its impact on the growth of pakchoi
19天前
已完结
Revealing correlations of microbiota and key aroma-active compounds of Shanxi Aged Vinegar fermentation using metatranscriptomics and metabolomics
2个月前
已完结
Experimental niche evolution alters the strength of the diversity–productivity relationship
6个月前
已完结
Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product
7个月前
已完结
Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar
7个月前
已完结
Succession sequence of lactic acid bacteria driven by environmental factors and substrates throughout the brewing process of Shanxi aged vinegar
7个月前
已完结
Unraveling the microbial community and succession during the maturation of Chinese cereal vinegar Daqu and their relationships with flavor formation
7个月前
已完结
Enhancement of Shanxi aged vinegar fermentation by co - inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: Effects on microbial community and flavor profile
7个月前
已关闭
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