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58 积分 2024-06-23 加入
Effect of Saccharomyces cerevisiae inoculation on the co-fermentation of Clostridium kluyveri and Clostridium tyrobutyricum: A strategy for controlling acidity and enhancing aroma in strong-flavor Baijiu
3个月前
已完结
Nitrogenous compounds and Chinese baijiu: a review
3个月前
已完结
Reconstruction of metabolic module with improved promoter strength increases the productivity of 2-phenylethanol in Saccharomyces cerevisiae
3个月前
已完结
Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism
3个月前
已完结
Microbial, Physicochemical, and Flavor Interactions in High-Temperature Sauce-Flavor Daqu
3个月前
已完结
Inoculation of Zaopei with biofortification: Inducing variation in community structure and improving flavor compounds in Nongxiangxing baijiu
3个月前
已完结
Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process
4个月前
已完结
Biochemical characterisation and dominance of different hydrolases in different types of Daqu – a Chinese industrial fermentation starter
4个月前
已完结
From fungi to lactic acid bacteria: Dominant microorganisms govern stage-specific esters biosynthesis in pit microecology of strong-flavor baijiu
5个月前
已完结
Biotechnology meets AI: Accelerating next-generation of microbial breeding for food biomanufacturing
5个月前
已完结
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