Lv51
1035 积分 2020-07-28 加入
Metagenomic analysis of bacterial community structure and functions during the fermentation of da-jiang, a Chinese traditional fermented food
5小时前
已完结
Revealing the microbial contributions in chili paste fermentation by inoculating in situ microbiome
2天前
已完结
The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste
3天前
已完结
Engineered interaction elements enable enhanced multi-enzyme assembly and cascade biocatalysis for indigo synthesis
22天前
已完结
Eco-friendly coating engineered with antimicrobial lipopeptides maintains freshness and induces genes expression in anthocyanin biosynthesis of blueberry
2个月前
已完结
Characterization of levan produced by a Paenibacillus sp. isolated from Brazilian crude oil
5个月前
已完结
Enhancing levan biosynthesis by destroying the strongly acidic environment caused by membrane-bound glucose dehydrogenase (mGDH) in Gluconobacter sp. MP2116
5个月前
已完结
Customized optimization of lignocellulolytic enzyme cocktails for efficient conversion of pectin-rich biomass residues
5个月前
已完结
Production of a high molecular weight levan by Bacillus paralicheniformis, an industrially and agriculturally important isolate from the buffalo grass rhizosphere
5个月前
已完结
Structural characterization of levan synthesized by a recombinant levansucrase and its application as yogurt stabilizers
5个月前
已完结
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