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86 积分 2025-08-18 加入
Decoding the Qu-aroma of medium-temperature Daqu starter by volatilomics, aroma recombination, omission studies and sensory analysis
11天前
已完结
Widely targeted metabolomics and flavoromics reveal the effect of Wickerhamomyces anomalus fermentation on the volatile and nonvolatile metabolites of black garlic juice
13天前
已完结
Tempo-spatial dynamics of physicochemical properties and microbial communities in high-temperature Daqu during the fermentation process
1个月前
已完结
Application of Pichia kudriavzevii in solid-state fermentation of Zhenjiang aromatic vinegar: Microbial community structure and volatile flavor changes
1个月前
已完结
Multimodal integration: Mechanisms of temperature dynamics and quality formation critical period in Daqu
1个月前
已完结
Alteration of microbial community for improving flavor character of Daqu by inoculation with Bacillus velezensis and Bacillus subtilis
1个月前
已完结
Directed regulation of high-temperature Daqu microbiota and metabolites using synthetic communities
1个月前
已完结
Bioaugmentation with Zymomonas mobilis modulates microbial succession and enhances volatile profiles in strong-flavor Daqu fermentation
1个月前
已完结
Revealing the influence of exogenously inoculated Bacillus spp. on the microbiota and metabolic potential of medium-temperature Daqu: A meta-omics analysis
1个月前
已完结
Analysis of ester-producing performance in high-yield ethyl hexanoate yeast and the effect on metabolites in bio- enhanced Daqu, the starter for Baijiu and other traditional fermented foods
2个月前
已完结
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