Lv5
1546 积分 2025-08-21 加入
Yeasts: Characteristics and identification
1天前
已完结
Microbial community steering via lactic acid bacteria-yeast co-inoculation: Developing a safety control strategy against nitrosamines and their precursors in Northeastern Chinese dried sausages
16天前
已完结
Effects of Saccharomycopsis fibuligera, Lactobacillus plantarum, and their co-culture fermentation on the antioxidant activity, physicochemical and flavor properties of purple sweet potato flour
23天前
已完结
Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives
1个月前
已完结
Improvement of the quality and flavor profiles of persimmon vinegar by bioaugmented inoculation with Lactobacillus acidophilus, Lactiplantibacillus plantarum and Wickerhamomyces anomalus
1个月前
已完结
Plantaricin-producing Lactiplantibacillus plantarum NDF28B2 as an adjunct culture enhances fermented Milk texture and suppresses Listeria monocytogenes
1个月前
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
1个月前
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
1个月前
已完结
Plantaricin-producing Lactiplantibacillus plantarum NDF28B2 as an adjunct culture enhances fermented Milk texture and suppresses Listeria monocytogenes
1个月前
已关闭
Construction of synthetic microbial community to modulate the sensory quality in kombucha fermentation
1个月前
已完结
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