Lv11
24 积分 2024-07-11 加入
Submerged fermentation with autochthonous Pediococcus pentosaceus enhances physicochemical properties, enriches bioactive compounds, and boosts the antioxidant and antibacterial activities of mandacaru (Cereus jamacaru DC.) fruit
4小时前
待确认
Effects of co‐fermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multiple lactic acid bacteria fermentation system
4小时前
已完结
Lactobacillus kefiranofaciens XZ-54 as adjunct culture: Enhancing antioxidant activity and flavor compounds in fresh cheese via peptidomic and metabolomic insights
5小时前
已完结
Oat-based postbiotics ameliorate high-sucrose induced liver injury and colitis susceptibility by modulating fatty acids metabolism and gut microbiota
5小时前
已完结
Fermented Food–Polysaccharides as Gut Health Regulators: Sources, Optimization, Structural Characteristics and Mechanism
9小时前
已完结
The efficacy of Akkermansia muciniphila YGMCC2602-derived postbiotics in skin repair
9天前
已完结
Lactobacillus plantarum P9 encapsulated in gelatin/gellan gum microcapsules with lipid filling and Ca2+ crosslinking: Enhancing digestive vitality and storage stability
3个月前
已完结
Alternating magnetic field-responsive engineered probiotics for anxiety therapy via gut-brain axis modulation
5个月前
已完结
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