Lv21
108 积分 2025-01-08 加入
Co-fermentation of L. plantarum and enological yeasts enhances the quality of a multi-substrate fermented beverage: Physicochemical, bioactive and flavor profiles
4小时前
已完结
Whey and whey proteins—From ‘gutter-to-gold’
1个月前
已完结
Quantification of Lactobacillus paracasei viable cells in probiotic yoghurt by propidium monoazide combined with quantitative PCR
1个月前
已完结
Synergistic enhancement of bio-yogurt properties by Lactiplantibacillus plantarum NUC08 and mulberry fruit extract
1个月前
已完结
Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria
2个月前
已完结
Enhancing storage stability, antihypertensive properties, flavor and functionality of fermented Milk through co-fermentation with Lactobacillus helveticus H11 adjunct culture
2个月前
已完结
Comparative effects of the single and binary probiotics of Lacticaseibacillus casei Zhang and Bifidobacterium lactis V9 on the growth and metabolomic profiles in yogurts
2个月前
已完结
Acquisition of amino acids by Lactobacillus delbrueckii subsp. bulgaricus 2038 when grown in the presence of casein
3个月前
已完结
Multi-omics analysis reveals the microbial interactions of S. cerevisiae and L. plantarum on Suanyu, Chinese traditional fermented fish
3个月前
已完结
Microbiota dynamics and metabolic mechanisms in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus xylosus
3个月前
已完结
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