Lv3
340 积分 2022-12-17 加入
Additive effects of fermented juice of epiphytic lactic acid bacteria on the fermentative quality of guineagrass (Panicum maximum Jacq.) silage
3个月前
已完结
Influences of growth stage and ensiling time on fermentation profile, bacterial community compositions and their predicted functionality during ensiling of Italian ryegrass
5个月前
已完结
The responses of fermentation characteristics and microbial community structure and co-occurrence network to molasses and Lacticaseibacillus casei additions during anaerobic fermentation of Caragana korshinskii
5个月前
已完结
Role of Lactic Acid Bacteria in Insecticide Residue Degradation
5个月前
已完结
Volatile fatty acids production from Brassica chinensis waste and analysis of the associated microbial community
5个月前
已完结
Comparative evaluation of quality characteristics of fermented napa cabbage subjected to hot air drying, vacuum freeze drying, and microwave freeze drying
5个月前
已完结
Multienzyme production by Bacillus velezensis strains isolated from fruit residues in submerged fermentation using triticale and sugarcane bagasse in the cultivation media
5个月前
已完结
Evaluation of differences in volatile flavor compounds between liquid-state and solid-state fermented Tartary buckwheat by Monascus purpureus
5个月前
已完结
Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation
5个月前
已完结
Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods
5个月前
已完结
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