Lv51
1250 积分 2025-02-13 加入
Key flavor compounds driven by microbiota in fermented cowpeas: Correlation analysis based on GC–MS/GC-IMS and amplicon sequencing
5小时前
待确认
Effects of community ecological network construction on physicochemical, microbial, and quality characteristics of inoculated northeast sauerkraut: A new insight in food fermentation processes
16天前
已完结
Effects of Mixed Fermentation With Lactic Acid Bacteria and Yeast on Nitrite Degradation, Color Protection, Antimicrobial Activity, and Flavor Characteristics of Sauerkraut
17天前
已完结
Characterizing the impact of species/strain-specific Lactiplantibacillus plantarum with community assembly and metabolic regulation in pickled Suancai
2个月前
已完结
Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation
2个月前
已完结
The impact of Levilactobacillus brevis YSJ3 and Lactiplantibacillus plantarum JLSC2-6 co-culture on gamma-aminobutyric acid yield, volatile and non-volatile metabolites, antioxidant activity, and bacterial community in fermented cauliflower byproducts
2个月前
已完结
Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria
2个月前
已完结
Screening, Identification, and Fermentation Characteristics of Lactic Acid Bacteria from Pickled Potherb Mustard and Potential Applications
2个月前
已完结
Screening and Metabolomic Analysis of Lactic Acid Bacteria-Antagonizing Pseudomonas aeruginosa
2个月前
已完结
Fermentation of African kale (Brassica carinata) using L. plantarum BFE 5092 and L. fermentum BFE 6620 starter strains
3个月前
已完结
皖公网安备34019202002308
