Lv21
160 积分 2025-09-21 加入
Bacterial community, protein hydrolysis, and metabolomics reveal the contribution of staphylococci to flavor of Harbin dry sausages
1个月前
已完结
Fermentation potential of Staphylococcus saprophyticus protease in Harbin dry sausages: Protein hydrolysis, flavor profiling, and molecular docking
1个月前
已完结
Comprehensive analysis of the effect of Staphylococcus xylosus YCC3 fermentation on bacterial community, flavor and lipid metabolism of fermented sausages
1个月前
已完结
Shaping microbial communities and flavor profiles: Effects of native Staphylococcus carnosus and Staphylococcus piscifermentans starter cultures in Chinese dry-fermented sausages
1个月前
已完结
Bioaugmentation with Zymomonas mobilis modulates microbial succession and enhances volatile profiles in strong-flavor Daqu fermentation
1个月前
已完结
Astral-based DIA proteomics explored the flavor enhancement mechanism of Chinese traditional smoked bacon by staphylococcal co-fermentation
1个月前
已完结
Community-level bioaugmentation results in enzymatic activity- and aroma-enhanced Daqu through altering microbial community structure and metabolic function
1个月前
已完结
Unlocking the genomic landscape of Staphylococcus equorum and understanding the functional role and technological application in dry-cured fermented meat products: A review
1个月前
已完结
Insights into the mechanism of nutty aroma formation by Staphylococcus saprophyticus in fermented sausages
1个月前
已完结
Bioaugmentation with Zymomonas mobilis modulates microbial succession and enhances volatile profiles in strong-flavor Daqu fermentation
2个月前
已完结
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