Lv54
960 积分 2024-12-20 加入
A cross-systems primer for synthetic microbial communities
5小时前
待确认
Enhancing Sourdough Fermentation with AI and Multi-Omics: From Natural Diversity to Synthetic Microbial Community
8小时前
已完结
Water Kefir: Review of Microbial Diversity, Potential Health Benefits, and Fermentation Process
8小时前
已完结
Flavor formation in water kefir: metabolic roles of microorganisms and their regulatory pathways
8小时前
已完结
Advances in the bacterial organelles for CO2 fixation
1天前
已完结
Effects of different lactic acid bacteria on the physicochemical properties, functional characteristics and metabolic characteristics of fermented hawthorn juice
28天前
已完结
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
28天前
已完结
Chemical, microbial, and volatile changes of water kefir during fermentation with economic substrates
1个月前
已完结
Metabolic profiling of wort fermented with water kefir grains and its effect on wort quality
2个月前
已完结
Volatile flavor characteristics and microbial fermentation differences of water kefir grains from different origins
2个月前
已完结
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