Lv11
36 积分 2025-07-04 加入
Highly Multiplexed Spatial Transcriptomics in Bacteria
4小时前
已完结
The gut microbiota and its biogeography
11小时前
已完结
Mechanics limit ecological diversity and promote heterogeneity in confined bacterial communities
11小时前
已完结
The Intraspecies Heterogeneity of Wild Staphylococcus Equorum in Starter Cultures Drives Differences in Physicochemical and Aroma Characteristics in Chinese Fermented Sausage
1个月前
已关闭
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
1个月前
已完结
Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods
1个月前
已完结
Towards microbial consortia in fermented foods for metabolic engineering and synthetic biology
1个月前
已完结
Polyploidization in diatoms accelerates adaptation to warming
1个月前
已完结
Temperature-driven microbial assembly and flavor compound dynamics in high-temperature Daqu: Adaptive co-evolution for efficient Tetramethylpyrazine production
1个月前
已完结
Microbial interactions and ecology in fermented food ecosystems
1个月前
已完结
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