Lv41
708 积分 2022-07-20 加入
The effect of two-stage temperature fermentation regulation on the microbial community and flavor profiles of shallow-fermented sausages inoculated with Staphylococcus xylosus and Staphylococcus carnosus starter cultures
2小时前
待确认
Probiotic fermented Dendrobium beverages: Effect of co-probiotic strains on the flavor composition and bioactive constituents
5天前
已完结
Analysis of different fermentation processes of jujube-hawthorn fermented beverage based on untargeted metabolomics and GC–MS
5天前
已完结
Combining untargeted metabolomics and chemometrics to reveal the metabolic profiles of jujube-hawthorn fermented beverages at different fermentation stages
5天前
已完结
Bacteriophage-host interactions as a platform to establish the role of phages in modulating the microbial composition of fermented foods
6天前
已完结
Unraveling the multiple interactions between phages, microbes and flavor in the fermentation of strong-flavor Baijiu
6天前
已完结
Exploring viral diversity in fermented vegetables through viral metagenomics
6天前
已完结
The insights into the phage communities of fermented foods in the age of viral metagenomics
6天前
已完结
Characterisation of microbial succession and exploration of the stability maintenance strategy of phage community on microbes in radish paocai
6天前
已完结
Viromics approaches for the study of viral diversity and ecology in microbiomes
6天前
已完结
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