Lv4
768 积分 2024-11-20 加入
Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut
7小时前
已完结
Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai
3个月前
已完结
Combination approach of paired starter culture and lactic acid on inhibiting autochthonous lactic acid bacteria for extending kimchi shelf life
4个月前
已完结
Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese
4个月前
已完结
Comparative Analysis of N-Lactoyl-phenylalanine and 3-Phenyllactic Acid Production in Lactic Acid Bacteria from Kimchi: Metabolic Insights and Influencing Factors
5个月前
已完结
Impact of microorganisms on key processes of organic acid metabolism during the occurrence and disappearance of paocai pellicle
5个月前
已完结
The variations analysis of volatile flavors and microbial communities during fermentation of Chinese Taizhou pickle, and the isolation and identification of fermentative microorganisms
5个月前
已完结
Quality decline of prepared dishes stored at 4°C: Microbial regulation of nitrite and biogenic amine formation
5个月前
已完结
Dietary supplementation of Probiotic Enterococcus faecium improve resistance in Arapaima gigas against Aeromonas hydrophila
5个月前
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