Lv22
108 积分 2025-11-02 加入
Influence of Lactiplantibacillus plantarum and Saccharomyces cerevisiae Individual and Collaborative Inoculation on Flavor Characteristics of Rose Fermented Beverage
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Co-fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae enhances the flavor characteristic of mature coconut water: Insights from volatile and non-volatile profiles
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Effect of Lactic Acid Bacteria Fermentation Agent on the Structure, Physicochemical Properties, and Digestive Characteristics of Corn, Oat, Barley, and Buckwheat Starch
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Dual Bioconversion Strategy: Synergistic Germination and Lactobacillus Fermentation Engineering for a γ-Aminobutyric Acid-Enriched Beverage from Brown Rice
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Probiotic Lactobacillus plantarum LP28 and Saccharomyces cerevisiae improve the bioactive content and quality of fruit‐based rice beverage
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From Raw Materials to Distinct Flavors: Unraveling the Microbial Fermentation of Guizhou Sour Soup
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Contributions of Gamma-Aminobutyric Acid (GABA) Produced by Lactic Acid Bacteria on Food Quality and Human Health: Current Applications and Future Prospects
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Comprehensive characterization of γ-aminobutyric acid (GABA) production by Levilactobacillus brevis CRL 2013: insights from physiology, genomics, and proteomics
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Common Distribution of gad Operon in Lactobacillus brevis and its GadA Contributes to Efficient GABA Synthesis toward Cytosolic Near-Neutral pH
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