Lv61
1810 积分 2024-10-20 加入
Enhancing dry-fermented sausages: Meyerozyma guilliermondii as a flavor-boosting yeast in co-inoculation with Latilactobacillus sakei
1个月前
已完结
Exploring the dynamic characteristic of typical kombucha induced by symbiotic microbiota succession from four Chinese regions: a comprehensive analytical framework
2个月前
已完结
Enhancing functional metabolites and antioxidant activity of a novel alternative kombucha-like beverage: Tailor-made symbiotic microbial consortium for apple juice fermentation
2个月前
已关闭
Constructing synthetic microbial communities containing Komagataeibacter spp. for kombucha production: Impacts on bioactive compounds, functionality and sensory profiles
2个月前
已完结
Multi-kingdom microbiota dynamics in exposed saliva: Integrating relative and absolute abundance across bacteria and fungi
2个月前
已关闭
The effect of lactic acid bacteria on lipid metabolism and flavor of fermented sausages
3个月前
已完结
Synergistic metabolism of Lactobacillus and yeast at different inoculation improves the quality of fermented beef
3个月前
已完结
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
5个月前
已完结
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