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Quorum sensing-associated acid adaptation in bacterial communities during pit fermentation of sauce-flavor Baijiu
4小时前
已完结
Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation
8个月前
已完结
Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition
8个月前
已完结
Insight into the succession pattern of the microbial community of fermented grains and driving forces during pit fermentation of Maotai-flavor baijiu
8个月前
已完结
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