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910 积分 2025-03-11 加入
Characterization of Novel Dairy Leuconostoc mesenteroides S-L8 Strain for Opuntia ficus-indica Fruit Juice and Peels Fermentation
15小时前
待确认
Improvement of physicochemical properties and flavour of pickled radish through the use of a direct‐vat set starter consisting of Lactiplantibacillus plantarum and Leuconostoc mesenteroides
12天前
已完结
Sodium citrate reduces residual levels of carbohydrates and increases bacterial counts in a fermented mixed vegetables medium
13天前
已完结
Predictive model for growth of Leuconostoc mesenteroides in Chinese cabbage juices with different salinities
1个月前
已关闭
Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations
4个月前
已完结
Improving the quality and flavor of radish paocai by inoculating with Lactobacillus plantarum‐1 and Leuconostoc mesenteroides‐7
4个月前
已完结
Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life
5个月前
已完结
Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation
5个月前
已完结
Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation
5个月前
已完结
Isolation and Characterization of Kimchi Starters Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104 for Manufacture of Commercial Kimchi
5个月前
已关闭
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