Lv1
30 积分 2023-12-27 加入
Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem
11天前
已完结
Exploring the physicochemical, structural, metabolic, and flavor compounds of Limosilactobacillus fermentum in fermented yogurt through comparative genomics
11天前
已完结
Lactobacillus fermentum and its potential immunomodulatory properties
11天前
已完结
A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation
2个月前
已完结
Numeric and machine learning modeling of mass transfer in radish brining with pulsed electric field and plasma-activated water pretreatments
2个月前
已完结
Temperature-driven divergence in molecular distribution and microbial invasion and the associated texture softening during dual-phase fermentation of Paocai
2个月前
已完结
Selection criteria of lactic acid bacteria to be used as starter for sweet and salty leavened baked products
2个月前
已完结
Lactic acid bacteria: isolation–characterization approaches and industrial applications
2个月前
已完结
Brevibacterium linens RS16 confers salt tolerance to Oryza sativa genotypes by regulating antioxidant defense and H+ ATPase activity
2个月前
已完结
Proton-pumping F-ATPase plays an important role in Streptococcus mutans under acidic conditions
2个月前
已完结
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