Lv22
172 积分 2025-01-15 加入
Next Generation Sequencing (NGS) approach applied to species identification in mixed processed seafood products
1小时前
待确认
Evolution-aided improvement of the acid tolerance of Levilactobacillus brevis and its application in sourdough fermentation
1天前
已完结
Enhancing lactic acid tolerance in Fructilactobacillus sanfranciscensis via adaptive evolution for sourdough fermentation applications
1天前
已完结
Thermal adaptation of acetic acid bacteria for practical high-temperature vinegar fermentation
2天前
已完结
Enhancing citric acid tolerance of Acetobacter tropicalis using chemical and physical mutagenesis and adaptive evolution to improve the quality of lemon fruit vinegar
2天前
已完结
Recent developments in horizontal gene transfer with the adaptive innovation of fermented foods
2天前
已完结
Examining horizontal gene transfer in microbial communities
3天前
已完结
Tempe: A traditional fermented food of Indonesia and its health benefits
3天前
已完结
Intervention with kimchi microbial community ameliorates obesity by regulating gut microbiota
4天前
已完结
Comparative effects of probiotic and paraprobiotic addition on microbiological, biochemical and physical properties of yogurt
4天前
已完结
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