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Environmental microorganisms as heterogeneous sources and shapers of the fermentation microbiome in Zhejiang rosy vinegar
19小时前
已完结
Metabolic interactions drive microbial community succession and functional expression of Nongxiangxing (Strong-flavor) daqu
19小时前
已完结
Machine learning-assisted identification of core flavor compounds and prediction of core microorganisms in fermentation grains and pit mud during the fermentation process of strong-flavor Baijiu
1天前
已完结
Changes in flavor compounds and microbial communities during Changle Sweet Rice Wine fermentation
1天前
已完结
Flavor quality during fermentation of the specialty product proso millet (Panicum miliaceum L.) thick wine: Insights from microbiome and metabolomics analyses
1天前
已完结
Unveiling the metabolic mechanism of pesticide in food fermentation through metagenomics and metabolomics: A case study of β-cypermethrin in Pixian broad-bean paste
1天前
已完结
Analyzing the contribution of functional microorganism to volatile flavor compounds in Semillon wine and predicting their metabolic roles during natural fermentation
3天前
已完结
Multi-omics investigation into microbial community succession and flavor compound dynamics during post-fermentation of Doubanjiang
3天前
已完结
Multi-Omics Investigation into Microbial Community Succession and Flavor Compound Dynamics During Post-Fermentation of Doubanjiang
5天前
已完结
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
5天前
已完结
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