Lv1
10 积分 2024-10-29 加入
Microbial community dynamics and spatial distribution of flavor compound metabolism during solid-state fermentation of Baijiu enhanced by Wickerhamomyces anomalus
15小时前
待确认
Effect of Saccharomyces cerevisiae inoculation on the co-fermentation of Clostridium kluyveri and Clostridium tyrobutyricum: A strategy for controlling acidity and enhancing aroma in strong-flavor Baijiu
15小时前
已完结
Investigation into spatial profile of microbial community dynamics and flavor metabolites during the bioaugmented solid-state fermentation of Baijiu
15小时前
已完结
Machine learning-based plasma-derived extracellular vesicle signatures for digestive system cancers prediction
10天前
已完结
Yeasts from Chinese strong flavour Daqu samples: isolation and evaluation of their potential for fortified Daqu production
24天前
已完结
Isolation and Identification of a High-Yield Ethyl Caproate-Producing Yeast From Daqu and Optimization of Its Fermentation
24天前
已完结
Effects of Saccharomyces cerevisiae on microbial community and flavor metabolites in solid-state fermentation of strong-flavor Baijiu
24天前
已完结
Screening, Identification, and Fermentation Condition Optimization of a High-Yield 3-Methylthiopropanol Yeast and Its Aroma-Producing Characteristics
2个月前
已关闭
Bacillus that produces TTMP enhances the total ester content in Baijiu through biofortification
2个月前
已完结
Screening of Bacillus strains from Luzhou-flavor liquor making for high-yield ethyl hexanoate and low-yield propanol
2个月前
已完结
皖公网安备34019202002308
