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114 积分 2024-05-06 加入
Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function
1个月前
已完结
Aspergillus-induced positive bioturbations in fermented grains during nongxiangxing baijiu fermentation: Regulation of microbial community and flavor compounds synthesis
1个月前
已完结
Deciphering the core microbes and their interactions in spontaneous Baijiu fermentation: A comprehensive review
1个月前
已完结
SCycDB: A curated functional gene database for metagenomic profiling of sulphur cycling pathways
1个月前
已完结
NH3, N2O, NO and NO2 losses, emission factors and reduction mechanisms under different N managements from greenhouse vegetable soils
1个月前
已关闭
Deciphering the core microbes and their interactions in spontaneous Baijiu fermentation: A comprehensive review
2个月前
已完结
Exploring the controllability of the Baijiu fermentation process with microbiota orientation
2个月前
已完结
Bottom-up design of a synthetic microbial community (Syncom) for cadmium remediation and growth promotion in rice: From in vitro construction to soil-pot validation
3个月前
已完结
Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods
3个月前
已完结
Starting with screening strains to construct synthetic microbial communities (SynComs) for traditional food fermentation
3个月前
已完结
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