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28 积分 2025-06-17 加入
Chemical profiling and metabolic mechanism of Pixian doubanjiang, a famous condiment in Chinese cuisine
10小时前
待确认
Revealing the contributions of sunlight-expose process and core-microbiota metabolism on improving the flavor profile during Doubanjiang fermentation
10小时前
待确认
Enhanced flavor and biogenic amine safety of salt-reduced Doubanjiang through co-inoculated fermentation with Pediococcus acidilactici and Zygosaccharomyces rouxii
1个月前
已完结
Genomic and phenotypic analysis of stress-tolerant, aroma-producing yeast screened under low-aw, low-moisture content for low-salt chili fermentation
2个月前
已完结
Microbial pairing alters metabolic wiring
3个月前
已完结
Unveiling the metabolic mechanism of pesticide in food fermentation through metagenomics and metabolomics: A case study of β-cypermethrin in Pixian broad-bean paste
3个月前
已完结
A novel high-level phenyllactic acid fungal producer, Kodamaea ohmeri w5 screened from fermented broad bean-chili-paste
5个月前
已完结
Genome-Wide Identification and Biochemical Characterization of Alcohol Acyltransferases for Aroma Generation in Wickerhamomyces subpelliculosus Isolates from Fermented Food
6个月前
已完结
VIRE: a metagenome-derived, planetary-scale virome resource with environmental context
6个月前
已完结
Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean (Vicia faba L.) paste
6个月前
已完结
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