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128 积分 2025-01-08 加入
Tracking the microbiome functionality: focus on Propionibacterium species
2个月前
已完结
Stimulation of Bifidobacterium longum viability and fermented milk quality by co-culture with Lactobacillus paracasei and inulin
5个月前
已完结
Metabolomic analysis reveals Ligilactobacillus salivarius CCFM 1266 fermentation improves dairy product quality
5个月前
已完结
Probiotic Lactobacillus casei Zhang improved the properties of stirred yogurt
5个月前
已完结
Evaluation of FAAs and FFAs in yogurts fermented with different starter cultures during storage
5个月前
已完结
Multi-omics analysis of the mechanism of Saccharomyces cerevisiae NRRLY-12632 and Levilactobacillus brevis ATCC14869 interactions
7个月前
已完结
Untargeted flavoromics and correlation analysis reveal microbial interactions driving flavor in LAB co-fermented Beita juice
7个月前
已完结
Interactive mechanism-guided microbial interaction dynamics in food fermentations: lactic acid bacteria and yeasts as a case example
7个月前
已完结
Polymicrobial interaction between Lactobacillus and Saccharomyces cerevisiae: coexistence-relevant mechanisms
7个月前
已完结
Understanding the Mechanisms of Positive Microbial Interactions That Benefit Lactic Acid Bacteria Co-cultures
7个月前
已完结
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