Lv2
120 积分 2025-03-14 加入
Novel insight into flavor and quality formation in naturally fermented low-salt fish sauce based on microbial metabolism
1个月前
已完结
Acetic acid bacteria in agro-wastes: from cheese whey and olive mill wastewater to cellulose
1个月前
已完结
The combination of high‐throughput sequencing and LC–MS/MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry‐cured bacon
1个月前
已完结
Isolation and identification of nontuberculous mycobacteria from raw milk and traditional cheese based on the 16S rRNA and hsp65 genes, Tehran, Iran
1个月前
已完结
The impact of environmental conditions and milk type on microbial communities of wooden vats and cheeses produced therein
1个月前
已完结
Characteristics and application in cheese making of newly isolated milk-clotting enzyme from Bacillus megaterium LY114
1个月前
已关闭
Recovery of Indigenous probiotic Lactobacillus plantarum Mut-7 on healthy Indonesian adults after consumption of fermented milk containing these bacteria
1个月前
已完结
Characterization of the microbial community in ripened Pecorino Toscano cheese affected by pink discoloration
1个月前
已完结
A marine fungus Alternaria alternata FB1 degrades polypropylene
1个月前
已完结
Draft genome sequence of Gordonia lacunae iso11, a polypropylene-degrading bacterium isolated from a peat bog
1个月前
已关闭
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