Lv4
680 积分 2023-12-29 加入
Investigation of flavor formation mechanism of broad bean paste fermented by Bacillus amyloliquefaciens SCPC-RY2021
2个月前
已完结
Gut microbial interactions based on network construction and bacterial pairwise cultivation
3个月前
已完结
Effect of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Torulopsis versatilis addition sequence on soy sauce fermentation
4个月前
已完结
Evaluation of the tolerance and biotransformation of ferulic acid by Klebsiella pneumoniae TD 4.7
5个月前
已完结
An organic solvent-tolerant phenolic acid decarboxylase from Bacillus licheniformis for the efficient bioconversion of hydroxycinnamic acids to vinyl phenol derivatives
5个月前
已完结
Transcriptome Sequencing of Bacillus sp. TTMP20 and Analysis of the Effect of BDH Gene on Tetramethylpyrazine Synthesis
6个月前
已完结
Clone library analysis of enzyme genes in metabolic pathway for acetoin production in the fermentation of Zhenjiang aromatic vinegar
6个月前
已完结
Whole genome sequencing and analysis of Bacillus sp. TTMP2, a tetramethylpyrazine-producing bacterium
6个月前
已完结
Appealing smoky flavor formation and flavor quality enhancement in soy sauce: Synergistic ferulic acid metabolism by a yeast consortium (Starmerella etchellsii, Wickerhamiella versatilis, Debaryomyces hansenii)
7个月前
已完结
Mechanistic Insights into Soy Sauce Flavor Enhancement via Co-culture of Limosilactobacillus fermentum and Zygosaccharomyces rouxii
9个月前
已完结
乳腺增生症诊治专家共识
1年前
已采纳
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