Lv11
60 积分 2025-12-20 加入
Acid tolerance responses and their mechanisms in Lactiplantibacillus plantarum LM1001
5小时前
已完结
Kombucha meets circular economy: A microbiome and metabolite perspective on second fermentation with plant by-products
8天前
已完结
Degradation of aflatoxin B1 by recombinant laccase AnLI from Aspergillus niger SF951 expressed in Escherichia coli BL21: a mechanism assessment in silico and in vitro
26天前
已完结
Spatial-temporal distribution of deoxynivalenol, aflatoxin B1, and zearalenone in the solid-state fermentation basin of traditional vinegar and their potential correlation with microorganisms
1个月前
已完结
Research advances in technologies and mechanisms to regulate vinegar flavor
1个月前
已完结
Integration of multispectral imaging with colorimetric sensor arrays for rapid grading and volatile component prediction of Zhenjiang aromatic vinegar
1个月前
已完结
Dynamics in microbial communities and flavor characteristics before and after the end-point of Zhenjiang aromatic vinegar fermentation revealed by macro-transcriptomics and metabolomics
1个月前
已完结
Dynamic changes and correlation of organic acids, physicochemical properties, and microbial communities during fermentation of Sichuan bran vinegar
1个月前
已完结
Interactions of microbiota during solid-state cereal vinegar fermentation
1个月前
已完结
Processing Technologies and Flavor Analysis of Chinese Cereal Vinegar: a Comprehensive Review
1个月前
已完结
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