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50 积分 2025-05-29 加入
Untargeted flavoromics and correlation analysis reveal microbial interactions driving flavor in LAB co-fermented Beita juice
2个月前
已完结
The effects of Lactiplantibacillus plantarum 3-19 and Pediococcus pentosaceus 18-1 on preventing the accumulation of biogenic amines and promoting the production of volatile organic compounds during sour meat fermentation
2个月前
已完结
Revealing the impact of organic selenium-enriched Lactiplantibacillus plantarum NML21 on yogurt quality through volatile flavor compounds and untargeted metabolomics
2个月前
已完结
Unveiling the dynamic microbial succession and volatile flavor characteristic in fermented grass carp during fermentation with Lactiplantibacillus plantarum
2个月前
已完结
GC-O-MS volatilomics combined lipidomics revealed the key volatile flavor compounds and their precursor in fermented cream driven by Lactiplantibacillus plantarum B22
2个月前
已完结
Exploring the mechanism of Weissella cibaria cooperating with Lactiplantibacillus plantarum to improve volatile flavor of Sichuan pickle using dialysis membranes
2个月前
已完结
Probiotic characteristics and whole genome sequence analysis of Lactiplantibacillus plantarum L168
2个月前
已完结
Strain-specific mechanisms of enhanced diacetyl biosynthesis in Lactiplantibacillus plantarum unveiled by multi-omics integration
2个月前
已完结
Food phenolics and Lactiplantibacillus plantarum
2个月前
已完结
Screening of Lactobacillus plantarum LPH10 and Its Anti-inflammatory Properties: Acid and Bile Salt Tolerance, Bacteriostatic Activity and Regulation of NF-κB/IRF Pathways
2个月前
已完结
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