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56 积分 2024-03-09 加入
Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk
1个月前
已完结
Lactic acid bacteria as starter cultures: An update in their metabolism and genetics
1个月前
已完结
Unravelling metabolic cross‐feeding in a yeast–bacteria community using 13C‐based proteomics
3个月前
已完结
Formation and Physical Properties of Milk Protein Gels
3个月前
已完结
Characterization of angiotensin-converting enzyme inhibitory activity of fermented milk produced by Lactobacillus helveticus
3个月前
已完结
Spoilage Potential of Contaminating Yeast Species Kluyveromyces marxianus, Pichia kudriavzevii and Torulaspora delbrueckii during Cold Storage of Skyr
3个月前
已完结
Yeast cell wall polysaccharides in Tibetan kefir grains are key substances promoting the formation of bacterial biofilm
3个月前
已完结
Untargeted Metabolomics and Physicochemical Analysis Revealed the Quality Formation Mechanism in Fermented Milk Inoculated with Lactobacillus brevis and Kluyveromyces marxianus Isolated from Traditional Fermented Milk
3个月前
已完结
Influence of Kluyveromyces marxianus on proteins, peptides, and amino acids in Lactobacillus-fermented milk
3个月前
已完结
Interaction between dairy yeasts and lactic acid bacteria strains during milk fermentation
3个月前
已完结
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