Lv11
60 积分 2025-06-17 加入
Enhanced flavor and biogenic amine safety of salt-reduced Doubanjiang through co-inoculated fermentation with Pediococcus acidilactici and Zygosaccharomyces rouxii
5小时前
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
1个月前
已完结
Microbial pairing alters metabolic wiring
1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
2个月前
已完结
A novel high-level phenyllactic acid fungal producer, Kodamaea ohmeri w5 screened from fermented broad bean-chili-paste
3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
5个月前
已完结
VIRE: a metagenome-derived, planetary-scale virome resource with environmental context
5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
5个月前
已完结
Cross-food-cultural study of metabolite differences in Asian spicy fermented pastes using combined CIL-LC-MS and GC–MS analysis
5个月前
已关闭
A colorimetric 96-well microtiter plate assay for the determination of urate oxidase activity and its kinetic parameters
5个月前
已完结
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