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130 积分 2025-11-06 加入
Study on tobacco quality improvement and bacterial community succession during microbial co-fermentation
1个月前
已完结
Microbial diversity, functional properties, and flavor characteristics of high-temperature Daqu with different colors
1个月前
已完结
Microbial diversity, functional properties, and flavor characteristics of high-temperature Daqu with different colors
2个月前
已完结
Environmental temperature variations drive the changes of microbial communities to affect Baijiu flavor quality: Case study of Qingxiangxing Baijiu
2个月前
已完结
A one-step reaction for the rapid identification of Lactobacillus mindensis, Lactobacillus panis, Lactobacillus paralimentarius, Lactobacillus pontis and Lactobacillus frumenti using oligonucleotide primers designed from the 16S-23S rRNA intergenic sequences
3个月前
已完结
Isolation and characterization of novel 1,3-propanediol-producing Lactobacillus panis PM1 from bioethanol thin stillage
3个月前
已完结
Revealing the key core microbiota of high-temperature daqu and the contact-dependent characteristics of growth promotion
3个月前
已完结
Scopulibacillus cellulosilyticus sp. nov., a cellulose-degrading bacterium isolated from tea
3个月前
已完结
Revealing the key microorganisms producing higher alcohols and their assembly processes during Jiang-flavor Baijiu fermentation
3个月前
已完结
7轮酱香白酒酒发酵特征分析：微生物群落结构、理化参数、挥发性和非挥发性风味物质
4个月前
已完结
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