Lv4
496 积分 2026-08-17 加入
Biosynthesis of Gamma-Aminobutyric Acid by Engineered Clostridium tyrobutyricum Co-Overexpressing Glutamate Decarboxylase and Class I Heat Shock Protein
24天前
已完结
Elevated levels of branched chain fatty acids in low‐salt fish sauce by co‐fermentation: flavor improvement and metabolism analysis
24天前
已完结
A Method of Reducing Salt Content in Fermented Soy Sauce Improves Its Flavor and Quality
24天前
已完结
Heat-killed Lactobacillus paracasei JY56 can relieve ovalbumin-induced food allergy via regulating immuno-inflammatory responses and gut microbiota
24天前
已完结
Effect of Lactobacillus plantarum or Enterococcus faecalis as co‐inoculants with Aspergillus oryzae in koji making on the physicochemical properties of soy sauce
24天前
已完结
Exploring the core microorganisms and mechanisms responsible for biogenic amines production during soy sauce fermentation
24天前
已完结
The regulation of key flavor of traditional fermented food by microbial metabolism: A review
24天前
已完结
Microbial Contamination of Food: Probiotics and Postbiotics as Potential Biopreservatives
24天前
已完结
Fermented shellfish condiments: A comprehensive review
24天前
已完结
Physiochemical and Sensory Properties of a Turmeric, Ginger, and Pineapple Functional Beverage with Effects of Pulp Content
24天前
已完结
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