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30 积分 2025-10-27 加入
Machine learning-driven microbial community synthesis: A new paradigm for intelligent upgrading of food fermentation
6天前
已完结
Efficient hydrolysis of glycosides by Pichia kudriavzevii with high-activity β-glucosidase: a critical role in enhancing terpene aroma in beer
1个月前
已完结
Use of a Ferrous Oxidation-Xylenol Orange (FOX) Assay to Determine Lipoxygenase Activity in Barley and Malt
1个月前
已完结
Performance of an e-nose in hops classification
2个月前
已完结
Non-Saccharomyces yeasts from fermented grains of Baijiu for low alcholic beer brewing and their impacts on beer flavor
2个月前
已完结
Untargeted Metabolomics Reveals Shared and Unique Metabolites in Bifidobacterium and Lactobacillus Derived Postbiotics
4个月前
已完结
Ecological roles of lactic acid bacteria biodiversity and cross-feeding in shaping the flavor landscape of traditional Huangjiu fermentation
4个月前
已完结
Application of Pichia kudriavzevii in solid-state fermentation of Zhenjiang aromatic vinegar: Microbial community structure and volatile flavor changes
4个月前
已完结
Towards the microbial terroir and mixed starter cultures: The role of indigenous non- Saccharomyces yeasts in modern winemaking
4个月前
已完结
Characterization of aroma active compounds and microbial communities in spontaneously fermented Vitis quinquangularis wines
4个月前
已完结
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