Lv3
250 积分 2023-11-04 加入
Domination of pit mud microbes in the formation of diverse flavour compounds during Chinese strong aroma-type Baijiu fermentation
7小时前
已完结
Genomic analysis of Bacillus shuizhurenensis reveals aerobic dehydrogenase-dependent metabolic adaptation
10小时前
已关闭
Genome-wide transcriptomic analysis of n-caproic acid production in Ruminococcaceae bacterium CPB6 with lactate supplementation
11小时前
已完结
Chain elongation in anaerobic reactor microbiomes to recover resources from waste
11小时前
已完结
Caproicibacterium argilliputei sp. nov., a novel caproic acid producing anaerobic bacterium isolated from pit clay
11小时前
已完结
Caproicibacterium lactatifermentans sp. nov., isolated from pit clay used for the production of Chinese strong aroma-type liquor
11小时前
已完结
Constructing simplified microbial consortia to improve the key flavour compounds during strong aroma-type Baijiu fermentation
12小时前
已完结
Caproiciproducens faecalis sp. nov., Isolated from Cow Faeces
12小时前
已完结
Deep sequencing reveals high bacterial diversity and phylogenetic novelty in pit mud from Luzhou Laojiao cellars for Chinese strong-flavor Baijiu
12小时前
已完结
Adaptability of a Caproate-Producing Bacterium Contributes to Its Dominance in an Anaerobic Fermentation System
12小时前
已完结
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