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1440 积分 2025-10-08 加入
Uncovering acid resistance genes in lactic acid bacteria and impact of non-viable bacteria on bacterial community during Chinese strong-flavor baijiu fermentation
1小时前
待确认
Microbial succession in different years of pit mud from a distillery in Sichuan for Nong-xiang Baijiu fermentation
18小时前
已完结
Spatiotemporal distribution of environmental microbiota in spontaneous fermentation workshop: The case of Chinese Baijiu
19小时前
已完结
Heterogenetic mechanism in multidimensional pit mud with different fermentation years: From microbial structure dynamic succession to metabolism phenotypes
3天前
已完结
Stochastic and deterministic processes shape microbiota and flavors of strong-flavor Daqu made from different wheat varieties during fermentation
3个月前
已完结
Stochastic and deterministic processes shape microbiota and flavors of strong-flavor Daqu made from different wheat varieties during fermentation
4个月前
已完结
Unveiling the terroir of Chinese baijiu: How altitude shapes the brewing microbiome and flavor chemistry in the Chishui River basin
4个月前
已完结
Spatial environments of stack and layer shape the quality of Chinese sauce aroma Daqu: Characteristics, functions, and relationships
4个月前
已完结
Microbial origin of fermented grains in different fermentation stages of Taorong-type Baijiu
4个月前
已完结
Distinct succession of abundant and rare fungi in fermented grains during Chinese strong-flavor liquor fermentation
6个月前
已完结
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