Lv32
250 积分 2023-12-29 加入
Dynamics and correlation of microbial community and flavor in Pixian Douban fermented with closed process of constant temperature
19天前
已完结
Characterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju
24天前
已完结
Isolation, identification and application of Aspergillus oryzae BL18 with high protease activity as starter culture in doubanjiang (broad bean paste) fermentation
24天前
已完结
Performance Evaluation of Culture-Independent SYBR Green Candida auris Quantitative PCR Diagnostics on Anterior Nares Surveillance Swabs
29天前
已完结
Multiplex PCR identification and culture-independent quantification of Bacillus licheniformis by qPCR using specific DNA markers
1个月前
已完结
Specific PCR and real-time PCR assays for detection and quantitation of ‘Candidatus Phytoplasma phoenicium’
1个月前
已完结
Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation
2个月前
已完结
Fermentation of high-salt liquid–state soy sauce without any additives by inoculation of lactic acid bacteria and yeast
2个月前
已完结
Effect of Lactobacillus plantarum or Enterococcus faecalis as co‐inoculants with Aspergillus oryzae in koji making on the physicochemical properties of soy sauce
2个月前
已完结
Bacteriostatic mechanism of Lactiplantibacillus plantarum CS3 cell-free supernatant of on soy sauce spoilage bacteria
2个月前
已完结
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