Lv3
370 积分 2022-11-22 加入
Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage
4个月前
已完结
Proteolysis and quality characteristics of Harbin dry sausages caused by the addition of Staphylococcus xylosus protease
4个月前
已完结
Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model
4个月前
已完结
Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up
4个月前
已完结
Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review
4个月前
已完结
Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages
4个月前
已完结
Oxygen influences spatial heterogeneity and microbial succession dynamics during Baijiu stacking process
4个月前
已完结
The spatio-temporal diversity and succession of microbial community and its environment driving factors during stacking fermentation of Maotai-flavor baijiu
4个月前
已完结
Effect of microbial inoculation on physicochemical properties and bacterial community structure of citrus peel composting
4个月前
已完结
Strain-level diversity impacts cheese rind microbiome assembly and function
4个月前
已完结
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