Lv3
278 积分 2026-04-12 加入
Insight into the autochthonous lactic acid bacteria as starter culture for improving the quality of Sichuan radish paocai: Changes in microbial diversity and metabolic profiles
10小时前
已完结
A synthetic microbial community enhances flavor and safety in reduced-salt soy sauce fermentation: Multi-omics insights into microbial stabilization and metabolic regulation
7天前
已完结
In-situ substitution and community dynamics modeling for enhanced safety in Chinese rice wine brewing
21天前
已完结
A synthetic microbial community enhances flavor and safety in reduced-salt soy sauce fermentation: Multi-omics insights into microbial stabilization and metabolic regulation
21天前
已完结
Synthetic microbial community mimicking kefir for investigating community dynamics and interspecies interactions
21天前
已完结
Functional division of labor within defined yeast consortia drives flavor formation during early solid-state fermentation of sichuan shai vinegar
21天前
已完结
Fungal–bacterial interactions at species and strain-level influence γ-aminobutyric acid and ethyl esters accumulation in a simulated fermentation system
21天前
已完结
Core microbes identification and synthetic microbiota construction for the production of Xiaoqu light-aroma Baijiu
21天前
已完结
Machine learning-driven microbial community synthesis: A new paradigm for intelligent upgrading of food fermentation
1个月前
已完结
Enhanced lipid production and nutrient utilization of food waste hydrolysate by mixed culture of oleaginous yeast Rhodosporidium toruloides and oleaginous microalgae Chlorella vulgaris
1个月前
已完结
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