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100 积分 2022-03-06 加入
Halophilic bacteria as starter cultures: A new strategy to accelerate fermentation and enhance flavor of shrimp paste
2年前
已完结
Effects of fermentation time on chemical, microbiological, antioxidant, and organoleptic properties of Indonesian traditional shrimp paste, terasi
2年前
已完结
Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science
2年前
已完结
Improvement of fish sauce quality by combined inoculation of Tetragenococcus halophilus MS33 and Virgibacillus sp. SK37
2年前
已完结
Halophilic bacteria as starter cultures: A new strategy to accelerate fermentation and enhance flavor of shrimp paste
2年前
已完结
Exopolysaccharides production from marine Bacillus strains and their antioxidant and bio-flocculant capacities
2年前
已完结
Characterization of novel extracellular polymeric substances produced by Bacillus velezensis P1 for potential biotechnological applications
2年前
已完结
A broad-spectrum novel bacteriocin produced by Lactobacillus plantarum SHY 21–2 from yak yogurt: Purification, antimicrobial characteristics and antibacterial mechanism
2年前
已完结
Characterization and protective effect against ultraviolet radiation of a novel exopolysaccharide from Bacillus marcorestinctum QDR3-1
2年前
已完结
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