Lv64
2260 积分 2025-03-27 加入
Distribution and function of dominant yeast species in the fermentation of strong‐flavor baijiu
3小时前
已完结
Study on the function and mechanism of lactic acid bacteria in the brewing process of Baijiu
6天前
已完结
Microbial interactions and ecology in fermented food ecosystems
11天前
已完结
Comprehensive analysis of risk factors (methanol, acetaldehyde and higher alcohols) in alcoholic beverages and their reduction strategies: GC–MS analysis and modified activated carbon adsorption and characterization
13天前
已完结
Cooperative Response of Pichia kudriavzevii and Saccharomyces cerevisiae to Lactic Acid Stress in Baijiu Fermentation
1个月前
已完结
Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances
1个月前
已完结
Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese Baijiu making
1个月前
已完结
Effect of lactic acid bacteria on the structure and potential function of the microbial community of Nongxiangxing Daqu
1个月前
已完结
Profiling the composition and metabolic activities of microbial community in fermented grain for the Chinese strong-flavor Baijiu production by using the metatranscriptome, high-throughput 16S rRNA and ITS gene sequencings
1个月前
已完结
Analysis of ester-producing performance in high-yield ethyl hexanoate yeast and the effect on metabolites in bio- enhanced Daqu, the starter for Baijiu and other traditional fermented foods
1个月前
已完结
皖公网安备34019202002308
