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Bacillus and Paenibacillus as plant growth-promoting bacteria in soybean and cannabis
1个月前
已完结
Zymogram Analysis and Identification of the Extracellular Proteases from Bacillus velezensis SW5
1个月前
已完结
Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation
2个月前
已完结
Long-chain fatty acid esters produced by Sporidiobolus pararoseus or Rhodotorula mucilaginosa enhance the fat flavor of soy sauce fermented by defatted soybeans
2个月前
已完结
Long-chain fatty acid esters produced by Sporidiobolus pararoseus or Rhodotorula mucilaginosa enhance the fat flavor of soy sauce fermented by defatted soybeans
2个月前
已完结
Fungal adaptation to extremely high salt concentrations
2个月前
已完结
The Genus Wallemia—From Contamination of Food to Health Threat
2个月前
已完结
Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review
2个月前
已完结
Quick guide to secondary metabolites from Apiospora and Arthrinium
2个月前
已完结
Whole genome sequencing analysis of a novel exopolysaccharide-producing Bacillus velezensis and its impact on the quality of soy sauce
2个月前
已完结
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