Lv41
696 积分 2024-09-08 加入
Application of Clostridium butyricum, Rummeliibacillus suwonensis, and Issatchenkia orientalis for Nongxiangxing baijiu fermentation: Improves the microbial communities and flavor of upper fermented grain
8天前
已完结
Studies on Protein Production by Yeasts
9天前
已完结
Directed Evolution: Methodologies and Applications
1个月前
已完结
Reviewing food quality detection technology based on color
2个月前
已完结
Improved fungal collection supports the identification and function evaluation of culturable but not sequenced (CBNS) fungi in high-temperature Daqu
3个月前
已完结
Integrated multi‐omics approaches to understand microbiome assembly in Jiuqu , a mixed‐culture starter
3个月前
已完结
Meta-analysis of cheese microbiomes highlights contributions to multiple aspects of quality
4个月前
已完结
Construction of synthetic microbial community for pyrazines metabolism in sauce-flavor Baijiu
4个月前
已完结
Bacterial microbiota in different types of processed meat products: diversity, adaptation, and co-occurrence
4个月前
已完结
Recent Advances in Genome Base Editing Technology and Its Applications in Industrial Microorganism
4个月前
已完结
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