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30 积分 2025-04-15 加入
Reducing the Influence of the Thermally Induced Reactions on the Determination of Aroma-Active Compounds in Soy Sauce Using SDE and GC-MS/O
6小时前
已完结
Deep Shotgun metagenomic and 16S rRNA analysis revealed the microbial diversity of lactic acid bacteria in traditional fermented foods of eastern Hainan, China
21天前
已完结
Meta-analysis of microbiomes reveals metagenomic features of fermented vegetables
21天前
已完结
Unraveling the world of halophilic and halotolerant bacteria in cheese by combining cultural, genomic and metagenomic approaches
21天前
已完结
Metagenomic driven isolation of poorly culturable species in food
21天前
已完结
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
1个月前
已完结
Screening and fermentation optimization of Methylophilus sp. HN238 for efficient microbial protein production using methanol
2个月前
已完结
Geotrichum candidum IBB69: a high-yield microbial protein producer with superior nutritional profile and industrial potential
2个月前
已完结
Breeding of a Mesophilic Xanthophyllomyces dendrorhous Mutant for Industrial Astaxanthin Production and Mechanism Analysis on the Temperature Tolerance
2个月前
已完结
Single‐cell microliter‐droplet screening system (MISS Cell): An integrated platform for automated high‐throughput microbial monoclonal cultivation and picking
2个月前
已完结
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