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296 积分 2025-08-28 加入
Biochar-based microbial agent reduces U and Cd accumulation in vegetables and improves rhizosphere microecology
20天前
已完结
Deep neural network-based prediction of sauce-flavor Baijiu fermentation process and regulation of flavor compound synthesis
21天前
已完结
Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing
25天前
已完结
Functional microbial agents enhance ethanol contents and regulate the volatile compounds in Chinese Baijiu
25天前
已完结
Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making
25天前
已完结
Degradation of ethyl carbamate in strong-flavor Baijiu by the microbial combination culture
25天前
已完结
Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101
26天前
已完结
Exploring the diversity of the fungal community in Chinese traditional Baijiu daqu starters made at low-, medium- and high-temperatures
27天前
已完结
Uncovering acid resistance genes in lactic acid bacteria and impact of non-viable bacteria on bacterial community during Chinese strong-flavor baijiu fermentation
27天前
已完结
Analysis of microbiome succession and metabolome dynamics in Jiupei during Chinese strong-flavor Baijiu fermentation
27天前
已完结
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