Lv4
760 积分 2025-03-01 加入
Combinatorial metabolic engineering for overproduction of squalene in Saccharomyces cerevisiae
1个月前
已完结
Metabolic engineering of Saccharomyces cerevisiae for squalene production from lignocellulosic hydrolysates
1个月前
已完结
Production and characterization of bacterial cellulose obtained by Gluconacetobacter xylinus utilizing the by-products from Baijiu production
1个月前
已完结
Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks
2个月前
已完结
Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process
2个月前
已完结
Probiotic Lactobacillus fermentum KU200060 isolated from watery kimchi and its application in probiotic yogurt for oral health
2个月前
已完结
Microbiome diversity and evolution in stacking fermentation during different rounds of Jiang-flavoured Baijiu brewing
2个月前
已完结
Effect of probiotification with Lactobacillus plantarum MCC 2974 on quality of Sohiong juice
2个月前
已完结
Potential probiotic Lactobacillus plantarum Ln4 from kimchi: Evaluation of β-galactosidase and antioxidant activities
2个月前
已完结
Multiple sugars promote microbial interactions in Chinese baijiu fermentation
2个月前
已完结
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