Lv11
58 积分 2024-11-08 加入
Discovery of novel Lactobacillus plantarum co-existence-associated influencing factor(s) on Saccharomyces cerevisiae fermentation performance
4小时前
已完结
Comparative Transcriptome Analysis Revealing the Enhanced Volatiles of Cofermentation of Yeast and Lactic Acid Bacteria on Whole Wheat Steamed Bread Dough
1个月前
已完结
Discovery of novel Lactobacillus plantarum co-existence-associated influencing factor(s) on Saccharomyces cerevisiae fermentation performance
2个月前
已完结
Mechanistic insights into strain-specific lactiplantibacillus-yeast interactions in a wheat-based system: Acidification and metabolite dynamics
3个月前
已完结
Cryoprotective role of Lactiplantibacillus plantarum fermented buckwheat-adzuki sourdough in enhancing the freezing stability and quality of frozen dough
3个月前
已完结
Effect of the fermentation temperature on the degradation of phytic acid in whole-wheat sourdough bread
3个月前
已完结
Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread
4个月前
已完结
Co-culture fermentation of Pediococcus acidilactici XZ31 and yeast for enhanced degradation of wheat allergens
5个月前
已完结
Enhanced lactic acid bacteria viability with yeast coincubation under acidic conditions
5个月前
已完结
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