Lv61
1746 积分 2025-08-21 加入
Impact of ARTP mutagenesis on the selection of salt-tolerant, aroma-producing yeasts and their contribution to the flavor of fermented soy sauce
3天前
已完结
Enhancement of isoflavone aglycones, GABA, and mineral bioavailability in Apios americana Medikus by co-fermentation with Lactiplantibacillus plantarum LAB02 and Levilactobacillus brevis BMK484
14天前
已完结
Metabolic complementarity in LAB-yeast co-fermentation associates with enhanced ester aroma in cream cheese
14天前
已完结
Isolation, characterization, whole genome sequencing, and application of cellulase-producing yeast from traditional fermented foods for wheat bran modification
22天前
已完结
The effect of Co-fermentation with Saccharomyces cerevisiae and Latilactobacillus sakei on the quality of rose-flavored kvass
1个月前
已完结
Enhanced flavor and biogenic amine safety of salt-reduced Doubanjiang through co-inoculated fermentation with Pediococcus acidilactici and Zygosaccharomyces rouxii
1个月前
已关闭
Screening of aroma-producing yeasts and their effects on the flavor characteristics of millet Huangjiu(Chinese rice wine)
1个月前
已完结
Yeasts: Characteristics and identification
1个月前
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
2个月前
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
2个月前
已完结
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