Lv3
400 积分 2025-11-15 加入
Experimental niche evolution alters the strength of the diversity–productivity relationship
1个月前
已完结
Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product
2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
2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
2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
2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
2个月前
已关闭
Influence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu
2个月前
已完结
Microbiota interactions as critical determinants of flavor development in fermented foods
2个月前
已完结
Microbiota interactions as critical determinants of flavor development in fermented foods
2个月前
已完结
Strategies to enhance production of metabolites in microbial co-culture systems
2个月前
已完结
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