Lv5
1580 积分 2024-10-16 加入
Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation
1天前
已完结
Improving fermentation quality of Sichuan radish paocai through co-inoculation of homo- and heterofermentative lactic acid bacteria
1天前
已完结
Effects of seasonal harvest of kimchi cabbage on microbial and metabolic profiles of kimchi
1天前
已完结
Microorganisms, Quality Changes, and Process Optimization in Fermented Vegetable Processing
3天前
已完结
Kimchi cabbage (Brassica rapa subsp. pekinensis [Lour.]) Metabolic changes during growing seasons in the Republic of Korea
12天前
已完结
Effects of seasonal harvest of kimchi cabbage on microbial and metabolic profiles of kimchi
12天前
已完结
Seasonal alteration of environmental condition-driven shift in microbiota composition, physicochemical attributes and organic compound profiles in aged Paocai brine during intermittent back-slopping fermentation
12天前
已完结
Long-read metagenomics reveals phage dynamics in the human gut microbiome
16天前
已完结
Discovery of a novel Lactiplantibacillus phage enhancing flavor compound production in high-temperature Daqu
1个月前
已完结
Integrated multi-omics uncover viruses, active fermenting microbes and their metabolic profiles in the Daqu microbiome
1个月前
已完结
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