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1870 积分 2025-03-27 加入
Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances
2小时前
待确认
Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese Baijiu making
1天前
已完结
Effect of lactic acid bacteria on the structure and potential function of the microbial community of Nongxiangxing Daqu
4天前
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
4天前
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
9天前
已完结
Screening of a High Ethanol-Producing Saccharomyces cerevisiae Strain and Its Effects on the Dynamics of the Microbial Community and Flavor During Baijiu Solid-State Fermentation
1个月前
已完结
Peak-temperature effects of starter culture (Daqu) on microbial community succession and volatile substances in solid-state fermentation (Jiupei) during traditional Chinese special-flavour Baijiu production
1个月前
已完结
Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus , Pediococcus , Wickerhamomyces and Saccharomycopsis
1个月前
已完结
Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu
3个月前
已完结
Effects of environmental factors on the microbial community changes during medium-high temperature Daqu manufacturing
3个月前
已完结
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