Lv71
3370 积分 2025-03-27 加入
Influence of yeast strains on managing wine acidity using Lactobacillus plantarum
3天前
已完结
Flavor characterization of Chenxiang-type baijiu-Daoguang nianwu aged in wooden Jiuhai with different vintages integrating GC-E-nose, GC-IMS, GC-MS-O, ROAV and chemometrics approaches
22天前
已完结
Multidimensional synergy between yeast and lactic acid bacteria: mechanisms, quality formation, and precision fermentation strategies
29天前
已完结
Interactive mechanism-guided microbial interaction dynamics in food fermentations: lactic acid bacteria and yeasts as a case example
29天前
已完结
Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation
1个月前
已完结
Lactobacillus delbrueckii alleviates depression-like behavior through inhibiting toll-like receptor 4 (TLR4) signaling in mice
1个月前
已完结
Cytotoxicity assessment and antimicrobial effects of cell-free supernatants from probiotic lactic acid bacteria and yeast against multi-drug resistant Escherichia coli
1个月前
已完结
In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making
1个月前
已完结
Mechanistic insights into strain-specific lactiplantibacillus-yeast interactions in a wheat-based system: Acidification and metabolite dynamics
1个月前
已完结
Multiomics Insights into Microbiome Succession throughout Medium-Temperature Daqu Fermentation
2个月前
已完结
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