Lv31
334 积分 2025-03-26 加入
Microbial community succession, functional dynamics, and fermentative characteristic of yeasts in the fermented grains of strong-flavor Baijiu
3小时前
已完结
Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production
8天前
已完结
Lactobacillus silagincola sp. nov. and Lactobacillus pentosiphilus sp. nov., isolated from silage
17天前
已完结
Identification and Molecular Characterization of Rhizopus delemar from Eastern Ghats of State of India and its Biotechnological Applications
17天前
已完结
Analysis of microbiome succession and metabolome dynamics in Jiupei during Chinese strong-flavor Baijiu fermentation
3个月前
已完结
The optimization of immobilization procedures and potential applications of Aspergillus niger lipase in accelerating the aging process of Chinese liquor (Baijiu)
3个月前
已完结
Metagenomics and GC-IMSanalyses reveal microbial community differences and flavor characteristics among three types of Feng flavor Daqu
3个月前
已完结
Characterization of aroma differences in Jiangxiangxing Baijiu with varying ethanol concentrations: Emphasis on olfactory threshold changes of aroma compounds
3个月前
已完结
Metagenomics and GC-IMSanalyses reveal microbial community differences and flavor characteristics among three types of Feng flavor Daqu
4个月前
已完结
Development of Reverse Transcription Quantitative Real-Time PCR (RT-qPCR) Assays for Monitoring Saccharomycopsis fibuligera, Rhizopus oryzae, and Monascus purpureus During the Traditional Brewing of Hong Qu Glutinous Rice Wine
4个月前
已完结
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