Lv11
40 积分 2025-03-04 加入
Elucidating microbial succession dynamics and flavor metabolite formation during two rounds of natural fermentation of Qingxiangxing baijiu: integration of flavoromics and genomics
5小时前
已完结
Enhancing the Sweetness of Yoghurt through Metabolic Remodeling of Carbohydrate Metabolism in Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus
12天前
已完结
A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae
14天前
已完结
The influence of stacking fermentation on pit fermentation and the assembly mode of microbial communities of heap and pit in Maotai flavor Baijiu
14天前
已完结
The spatiotemporal heterogeneity of microbial community assembly during pit fermentation of soy sauce flavor baijiu
14天前
已完结
Decoding microbial interactions: Interaction networks and regulatory strategies for medium-chain fatty acid biosynthesis through anaerobic chain elongation
1个月前
已完结
Unraveling flavor formation in Jiuqu: Source pathways, influencing factors, and regulatory strategies
1个月前
已完结
Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics
2个月前
已完结
The spatio-temporal diversity and succession of microbial community and its environment driving factors during stacking fermentation of Maotai-flavor baijiu
2个月前
已完结
Lactobacilli biology, applications and host interactions
2个月前
已完结
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