Lv31
246 积分 2023-09-16 加入
High Salt-Resistant Urethanase Degrades Ethyl Carbamate in Soy Sauce
2小时前
已完结
Degradation of ethyl carbamate by Lichtheimia ramosa EC-2 from Baijiu Daqu: Optimization, metabolites, and key enzymes
2小时前
已完结
Rational Engineering of Arginine Deiminase To Enhance the Acid Tolerance of Lactic Acid Bacteria
1个月前
已完结
Improving the thermostability, acid tolerance, and catalytic efficiency of Aspergillus terreus feruloyl esterase by rational design
3个月前
已完结
Semi-rational design of psychrophilic cellobiose 2-epimerase for improved substrate affinity and enhanced low-temperature epimerization activity
3个月前
已完结
Effects of yeast screened from traditional fermented milk on commercial fermented milk as adjunct flavor culture
5个月前
已完结
Screening and characterization of acetoin-producing lactic acid bacteria and their effect on the flavor quality of soy sauce
5个月前
已完结
Discovery and mechanistic analysis of a novel source protein glutaminase PG5 and its potential application
7个月前
已完结
Effect of simultaneous inoculation of ethyl carbamate-degrading non-Saccharomyces yeast and Saccharomyces cerevisiae on the quality and flavor of wine
7个月前
已完结
Immobilized Rhodotorula mucilaginosa DL-XSY01 with Electrospinning for Ethyl Carbamate Degradation and Flavor Preservation in Chinese Baijiu
7个月前
已完结
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