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Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor
7小时前
已完结
Metagenomic and metabolomic profiling analyses to unravel the formation mechanism of n-propanol during the first and second round of Jiangxiangxing Baijiu fermentation
26天前
已完结
Lactic acid biosynthesis pathways and important genes of Lactobacillus panis L7 isolated from the Chinese liquor brewing microbiome
26天前
已完结
Quorum sensing-associated acid adaptation in bacterial communities during pit fermentation of sauce-flavor Baijiu
1个月前
已完结
Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation
10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
10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
10个月前
已完结
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