Lv2
110 积分 2025-02-28 加入
Co-fermentation of L. plantarum and enological yeasts enhances the quality of a multi-substrate fermented beverage: Physicochemical, bioactive and flavor profiles
1个月前
已完结
Bioconversion of agricultural waste into poly-γ-glutamic acid in solid-state bioreactors at different scales
2个月前
已完结
Fermentation with Bacillus natto and Bifidobacterium improves the functional, physicochemical properties, and taste qualities of coix seed-natto
2个月前
已完结
Co‐fermentation of lentils using lactic acid bacteria and Bacillus subtilis natto increases functional and antioxidant components
2个月前
已完结
Process optimization of co-fermentation natto with Lactobacillus bulgaricus and characteristic analysis
2个月前
已完结
Untargeted metabolomics revealed the effect of soybean metabolites on poly(γ‐glutamic acid) production in fermented natto and its metabolic pathway
2个月前
已完结
Improving natto quality through Co-fermentation of functionally complementary Bacillus and Lactiplantibacillus species
2个月前
已完结
Use of bacterial co-cultures for the efficient production of chemicals
2个月前
已完结
A novel fermented soybean, inoculated with selected Bacillus, Lactobacillus and Hansenula strains, showed strong antioxidant and anti-fatigue potential activity
2个月前
已完结
A novel fermented soybean, inoculated with selected Bacillus, Lactobacillus and Hansenula strains, showed strong antioxidant and anti-fatigue potential activity
2个月前
已完结
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