Lv3
216 积分 2024-09-23 加入
Enhancing the quality of blueberry pomace juice through fermentation with high-γ-aminobutyric acid-producing lactic acid bacteria
14天前
已关闭
Enrichment of γ-aminobutyric acid (GABA) in a legume-based beverage through the fermentation by Lactiplantibacillus plantarum
14天前
已完结
Methyl jasmonate attenuates chilling injury of prune fruit by maintaining ROS homeostasis and regulating GABA metabolism and energy status
21天前
已完结
Comparative Analysis of Microbial Diversity and Metabolic Profiles during the Spontaneous Fermentation of Jerusalem Artichoke (Helianthus tuberosus L.) Juice
24天前
已完结
Novel molecular mechanisms of gamma-aminobutyric acid production mediated by LuxS/AI-2 quorum sensing system in Limosilactobacillus fermentum B41
1个月前
已完结
Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria
1个月前
已完结
Screening of Lactic Acid Bacteria and RSM-Based Optimization for Enhancing γ-Aminobutyric Acid (GABA) Accumulation in Orange Juice
1个月前
已完结
Functional Food-drunk Crab with High GABA Production Obtained by Inoculating Fermentation Broth of <i>Lactobacillus brevisZ-215</i> and Crab by-products into Drunk Crab
1个月前
已完结
Application of high-GABA producing Lactobacillus plantarum isolated from traditional cabbage pickle in the production of functional fermented whey-based formulate
1个月前
已完结
Antibiotic Susceptibility of Potentially Probiotic Vaginal Lactobacilli
1个月前
已完结
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