Lv11
30 积分 2025-04-07 加入
α-Acetolactate synthase of Lactococcus lactis contributes to pH homeostasis in acid stress conditions
11小时前
待确认
Highlighting the Impact of Lactic-Acid-Bacteria-Derived Flavours or Aromas on Sensory Perception of African Fermented Cereals
1个月前
已完结
Metagenomics-Based Analysis of the Effect of Rice Straw Substitution for a Proportion of Whole-Plant Corn Silage on the Rumen Flora Structure and Carbohydrate-Active Enzymes (CAZymes)
1个月前
已完结
Evidence for xylooligosaccharide utilization inWeissellastrains isolated from Indian fermented foods and vegetables
2个月前
已完结
Diacetyl and acetoin production from the co-metabolism of citrate and xylose by Leuconostoc mesenteroides subsp. mesenteroides
2个月前
已完结
Whole-Genome Sequence and Fermentation Characteristics of Enterobacter hormaechei UW0SKVC1: A Promising Candidate for Detoxification of Lignocellulosic Biomass Hydrolysates and Production of Value-Added Chemicals
2个月前
已完结
Probiotic potential of Levilactobacillus brevis EG040 isolated from dongchimi and CRISPR-Cas based genome editing for enhanced γ-aminobutyric acid secretion
2个月前
已完结
Regulatory Mechanisms of L-Lactic Acid and Taste Substances in Chinese Acid Rice Soup (Rice-Acid) Fermented With a Lacticaseibacillus paracasei and Kluyveromyces marxianus
2个月前
已完结
The formation mechanism of flavor and metabolites during the fermentation of sufu based on carbohydrate metabolism
2个月前
已完结
Mechanism of carbohydrate and protein conversion during sourdough fermentation: An analysis based on representative Chinese sourdough microbiota
2个月前
已完结
皖公网安备34019202002308
