Lv5
838 积分 2024-07-12 加入
Halophilic Bacteria (Chromohalobacter, Halomonas) and Its Adaptability to High-sugar and Low-acid Environment during Chili Fermentation
29分钟前
待确认
Elucidating microbial succession dynamics and flavor metabolite formation in korean style spicy cabbage fermentation: Integration of flavoromics, amplicon sequencing, and metagenomics
1小时前
待确认
Metabolic synergy between Lactiplantibacillus plantarum and Pichia fermentans for the flavor enhancement of fermented chili pepper
8天前
已完结
Investigating the core microbiota and its influencing factors in traditional Chinese pickles
9天前
已完结
High-throughput sequencing analysis reveals dynamic seasonal succession of diatom assemblages in a temperate tidal flat
9天前
已完结
Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization
9天前
已完结
Effects of Main Nutrient Sources on Improving Monascus Pigments and Saccharifying Power of Monascus purpureus in Submerged Fermentation
15天前
已完结
Valorization of Cassava Bagasse Using Co-culture of Aspergillus oryzae VS1 and Sporidiobolus pararoseus O1 in Solid-State Fermentation
15天前
已完结
Performance and mechanism of co-culture of Monascus purpureus, Lacticaseibacillus casei, and Saccharomyces cerevisiae to enhance lovastatin production and lipid-lowering effects
15天前
已完结
Metabonomics analysis of the flavor characteristics of Wuyi Rock Tea (Rougui) with “rock flavor” and microbial contributions to the flavor
16天前
已完结
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