Lv23
150 积分 2024-10-13 加入
Ancient origin and high diversity of zymocin-like killer toxins in the budding yeast subphylum
14小时前
已完结
Recent development of phenyllactic acid: physicochemical properties, biotechnological production strategies and applications
1个月前
已完结
Redefining methods for augmenting lactic acid bacteria robustness and phenyllactic acid biocatalysis: Integration valorizes simplicity
3个月前
已完结
3D printing of curcumin enriched Pickering emulsion gel stablized by pea protein-carrageenan complexes
4个月前
已完结
Antifungal mechanisms of phenyllactic acid against Mucor racemosus: Insights from spore growth suppression, and proteomic analysis
5个月前
已完结
A novel high-level phenyllactic acid fungal producer, Kodamaea ohmeri w5 screened from fermented broad bean-chili-paste
9个月前
已完结
Effects of single fermentation of Lactobacillus sakei and compound fermentation with Staphylococcus carnosus on the metabolomics of beef sausages
9个月前
已完结
Bad to the bone? – Genomic analysis of Enterococcus isolates from diverse environments reveals that most are safe and display potential as food fermentation microorganisms
9个月前
已完结
Lactic acid bacteria in the functional food industry: biotechnological properties and potential applications
11个月前
已完结
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