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68 积分 2025-03-21 加入
Effect of different temperatures in which Lactobacillus sakei starters were inoculated on the physicochemical properties and bacterial community structures during the fermentation of sauerkraut
5个月前
已完结
Lactic Acid Bacteria in Chinese Sauerkraut: Its Isolation and In Vitro Probiotic Properties
6个月前
已完结
Lacticaseibacillus salsurivasis sp. nov. and Companilactobacillus muriivasis sp. nov., Isolated from Traditional Chinese Pickle
6个月前
已完结
Natural aggregation of Lactobacillus: Mechanisms and influencing factors
10个月前
已完结
The iLABdb: a web-based integrated lactic acid bacteria database
10个月前
已完结
Effects of mixed inoculation of Leuconostoc citreum and Lactobacillus plantarum on suansun (Sour bamboo shoot) fermentation
10个月前
已完结
Metagenomic analysis of microbial-community structure and function during the fermentation of suansun, a Chinese traditional bamboo shoot
10个月前
已完结
Antimicrobial effects and metabolomics analysis of the cell-free supernatant of Limosilactobacillus fermentum
10个月前
已完结
The GmPRL1b‐GmST2‐GmAOC3/4 Module Confers Salt Tolerance and Botrytis cinerea Resistance by Inducing Jasmonic Acid Biosynthesis in Soybean
10个月前
已完结
Lactobacilli biology, applications and host interactions
11个月前
已完结
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