Lv01
0 积分 2024-06-15 加入
Synergy and oxygen adaptation for development of next-generation probiotics
32分钟前
待确认
A next-generation probiotic strain for gut health: Bacteroides cellulosilyticus LYH2 variant with anti-inflammatory and metabolic advantages
36分钟前
已完结
Nontoxigenic Bacteroides fragilis as a Next-Generation Probiotic: Mechanisms, Safety, and Therapeutic Potential
43分钟前
已完结
Integrated transcriptomics and metabolomics reveal changes during Streptococcus thermophilus JM66 fermentation in milk: Fermentation characteristics, flavor profile, and metabolic mechanism
8个月前
已完结
Metabolic interactions between Lactococcus lactis and commercial starter cultures enhances the quality and flavor of fermented milk
11个月前
已完结
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation
11个月前
已完结
Qualitative analysis of yogurt using VIS-NIR spectroscopy simultaneously allows prediction of the animal origin of milk as well as monitoring of pH and viscosity during yogurt production
11个月前
已完结
Metabolic interactions between Lactococcus lactis and commercial starter cultures enhances the quality and flavor of fermented milk
11个月前
已完结
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation
11个月前
已完结
Sensory-directed characterization of key odor-active compounds in fermented milk
11个月前
已完结
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