Lv310
360 积分 2025-06-10 加入
Microbial terroir of Helan Mountain east foothill: The role of indigenous yeasts in shaping regional wine flavor during spontaneous fermentation
9天前
已完结
Changes in flavor compounds and microbial communities during Changle Sweet Rice Wine fermentation
9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
16天前
已完结
Salt‐Tolerant Yeasts in Soy Sauce Fermentation: Community Dynamics, Flavor Contribution, and Microbial Interactions
27天前
已完结
Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei
29天前
已完结
Deciphering the core microbiomes and associated genes and metabolites during the Shanxi aged vinegar making process
29天前
已完结
Microbial, Physicochemical, and Flavor Interactions in High-Temperature Sauce-Flavor Daqu
1个月前
已完结
Multi-omics insights into the formation mechanism of aging quality in white tea (Bai Mudan) during storage: Integrating sensory evaluation, volatilomics, metabolomics, and metagenomics
1个月前
已完结
Deciphering microbial and metabolite dynamics in rice noodle fermentation: A metagenomic and untargeted metabolomic approach
1个月前
已完结
Characterization of physicochemical properties, volatile compounds, and microbial diversities of inoculated Qingke bean paste
1个月前
已完结
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