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128 积分 2025-01-08 加入
Stimulation of Bifidobacterium longum viability and fermented milk quality by co-culture with Lactobacillus paracasei and inulin
13小时前
已完结
Metabolomic analysis reveals Ligilactobacillus salivarius CCFM 1266 fermentation improves dairy product quality
18天前
已完结
Probiotic Lactobacillus casei Zhang improved the properties of stirred yogurt
19天前
已完结
Evaluation of FAAs and FFAs in yogurts fermented with different starter cultures during storage
21天前
已完结
Multi-omics analysis of the mechanism of Saccharomyces cerevisiae NRRLY-12632 and Levilactobacillus brevis ATCC14869 interactions
2个月前
已完结
Untargeted flavoromics and correlation analysis reveal microbial interactions driving flavor in LAB co-fermented Beita juice
2个月前
已完结
Interactive mechanism-guided microbial interaction dynamics in food fermentations: lactic acid bacteria and yeasts as a case example
2个月前
已完结
Polymicrobial interaction between Lactobacillus and Saccharomyces cerevisiae: coexistence-relevant mechanisms
2个月前
已完结
Understanding the Mechanisms of Positive Microbial Interactions That Benefit Lactic Acid Bacteria Co-cultures
2个月前
已完结
Physicochemical analysis of non-fermented probiotic milk with probiotic Lactobacillus plantarum Ln1 isolated from Korea traditional fermented food
3个月前
已完结
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