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30 积分 2025-11-07 加入
Untargeted metabolomic profiling of Aspergillus sojae 3.495 and Aspergillus oryzae 3.042 fermented soy sauce koji and effect on moromi fermentation flavor
2天前
已完结
Identification and analysis of the metabolic functions of a high-salt-tolerant halophilic aromatic yeast Candida etchellsii for soy sauce production
3天前
已完结
Metagenomic analysis of the relationship between microorganisms and flavor development during soy sauce fermentation
3天前
已完结
The induction of trehalose and glycerol in Saccharomyces cerevisiae in response to various stresses
4天前
已完结
Comparative study of physiological adaptation to salt stress in the genome shuffled Candida versatilis and a wild-type salt-tolerant yeast strain
4天前
已完结
From lipids to layered flavor: A full-chain framework of fatty acid metabolism in soy sauce fermentation
7天前
已完结
From lipids to layered flavor: A full-chain framework of fatty acid metabolism in soy sauce fermentation
8天前
已完结
Profiling of dynamic changes in the microbial community during the soy sauce fermentation process
8天前
已完结
Application of a low acetate-producing strain of Tetragenococcus halophilus to soy sauce fermentation
10天前
已完结
Crucial role of early addition of Wickerhamiella versatilis in enhancing aroma formation during soy sauce fermentation
13天前
已完结
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