Lv62
1850 积分 2023-12-07 加入
Chinese traditional sourdough steamed bread made by retarded sponge-dough method: Microbial dynamics, metabolites changes and bread quality during continuous propagation
3小时前
待确认
Functional Lactiplantibacillus plantarum MT213 screened from traditional sourdough and its promising in-situ preservation in steamed bread
3小时前
求助中
The impact of fermentation length and dough composition on the stability of liquid sourdough starters
22小时前
求助中
Improving traditional fermented beverages: How to evolve from spontaneous to directed fermentation
6天前
已完结
The rise of the sourdough: Genome-scale metabolic modeling-based approach to design sourdough starter communities with tailored-made properties
6天前
已完结
Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes
6天前
已完结
Impact of pH on succession of sourdough lactic acid bacteria communities and their fermentation properties
6天前
已完结
The impact of fermentation length and dough composition on the stability of liquid sourdough starters
6天前
已关闭
Isolation and identification of lactic acid bacteria with phytase activity from sourdough
7天前
已完结
History and Social Aspects of Sourdough
7天前
已完结
Trends in the incidence, mortality and clinical outcomes in patients with ventricular septal rupture following an ST-elevation myocardial infarction
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