Lv5
1000 积分 2023-11-21 加入
Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation
4小时前
待确认
Decoding the core microbiota during liquor fermentation of sauce-aroma baijiu: Advances in the characteristics of core microbial communities and their regulatory strategies
9天前
已完结
Effects of modernized fermentation on the microbial community succession and ethyl lactate metabolism in Chinese baijiu fermentation
9天前
已完结
Correlation between microbial communities and flavor compounds during the fifth and sixth rounds of sauce-flavor baijiu fermentation
9天前
已完结
Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition
9天前
已完结
Core microbes identification and synthetic microbiota construction for the production of Xiaoqu light-aroma Baijiu
9天前
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
9天前
已完结
Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor
9天前
已完结
Functional microbiota in Chinese traditional Baijiu and Mijiu Qu (starters): A review
9天前
已完结
Targeted microbial collaboration to enhance key flavor metabolites by inoculating Clostridium tyrobutyricum and Saccharomyces cerevisiae in the strong-flavor Baijiu simulated fermentation system
9天前
已完结
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