Lv31
290 积分 2026-08-24 加入
The active synergetic microbiota with Aspergillus as the core dominates the metabolic network of ester synthesis in medium-high temperature Daqu
1小时前
已完结
Bottom-up metaproteomic profiling of active microorganisms producing ethyl ester synthase and investigation of their key driving factors during Daqu fermentation
1小时前
已完结
Mechanistic Insights into an Efficient Aqueous Ethyl Ester Synthase EsRP3 from Rhizomucor pusillus : Catalytic Properties and Thermostability
2小时前
已完结
Fermented foods in a global age: East meets West
2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
2小时前
已完结
Esterase activity of lactic acid bacteria isolated from malolactic fermentation of red wines
2小时前
已完结
Influence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu
2小时前
已完结
Bacteria and filamentous fungi running a relay race in Daqu fermentation enable macromolecular degradation and flavor substance formation
2小时前
已完结
Effect of Fermentation Processing on the Flavor of Baijiu
2小时前
已完结
The transformation of Chinese Baijiu: Ecological filtering and cross-stage functional relay orchestrate flavor genesis in ancient solid-state fermentation ecosystems
7小时前
已完结
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