Lv11
10 积分 2025-10-21 加入
Molecular characterization and multifunctional evaluation of lactic acid bacteria isolated from traditional sourdough
5小时前
已完结
Chickpea sourdough as a functional ingredient in gluten-free bread: Impact on quality attributes
1个月前
已完结
Sourdough bread making: autochthonous lactic acid bacteria to optimize fermentation and enhance functional properties
1个月前
已完结
Impact of Leavening Agents on Flavor Profiles and Microbial Communities in Steamed Bread: A Comparative Analysis of Traditional Chinese Sourdough and Commercial Yeast
1个月前
已完结
Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes
1个月前
已完结
Microbial diversity in laomian and yeast dough and its influence on volatiles in Chinese‐steamed bread
1个月前
已完结
Regulation of microbial interactions and metabolite profiles via inoculation with Lactiplantibacillus plantarum in naturally fermented young ginger pickles
2个月前
已完结
Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu
2个月前
已完结
Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu
2个月前
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