Lv5
1486 积分 2025-08-21 加入
Effects of Saccharomycopsis fibuligera, Lactobacillus plantarum, and their co-culture fermentation on the antioxidant activity, physicochemical and flavor properties of purple sweet potato flour
2天前
已完结
Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives
14天前
已完结
Improvement of the quality and flavor profiles of persimmon vinegar by bioaugmented inoculation with Lactobacillus acidophilus, Lactiplantibacillus plantarum and Wickerhamomyces anomalus
21天前
已完结
Plantaricin-producing Lactiplantibacillus plantarum NDF28B2 as an adjunct culture enhances fermented Milk texture and suppresses Listeria monocytogenes
21天前
已关闭
Screening of a feruloyl esterase-producing lactobacillus strain and its application in citrus whole-fruit pulp fermentation: organic acids, volatile compounds, and sensory evaluation
21天前
已关闭
Mechanistic characterisation of AI-2/AIP-mediated quorum sensing governs casein hydrolysis and flavour-protease modulation in acidified milk co-fermented by binary lactic acid bacteria
21天前
已完结
Plantaricin-producing Lactiplantibacillus plantarum NDF28B2 as an adjunct culture enhances fermented Milk texture and suppresses Listeria monocytogenes
21天前
已关闭
Construction of synthetic microbial community to modulate the sensory quality in kombucha fermentation
24天前
已完结
Co-fermentation with autochthonous Levilactobacillus brevis and Lactiplantibacillus plantarum modulates metabolome and volatile profiles to improve the quality and safety of fermented chopped chili
1个月前
已关闭
Co-fermentation with autochthonous Levilactobacillus brevis and Lactiplantibacillus plantarum modulates metabolome and volatile profiles to improve the quality and safety of fermented chopped chili
1个月前
已关闭
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