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168 积分 2025-08-07 加入
Caproiciproducens puteiluti sp. nov. and Caproiciproducens lactatisolvens sp. nov., isolated from the pit mud of strong-flavour Baijiu distilleries
7天前
已关闭
Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese Baijiu making
1个月前
已完结
Deep sequencing reveals high bacterial diversity and phylogenetic novelty in pit mud from Luzhou Laojiao cellars for Chinese strong-flavor Baijiu
1个月前
已完结
Synergistic acetate-butyrate co-utilization enhances caproate production by Clostridium kluyveri CICC 24509 under high substrate loads
5个月前
已完结
Synergistic acetate-butyrate co-utilization enhances caproate production by Clostridium kluyveri CICC 24509 under high substrate loads
5个月前
已完结
Effect of pH, yeast extract and inorganic carbon on chain elongation for hexanoic acid production
5个月前
已完结
Synergistic acetate-butyrate co-utilization enhances caproate production by Clostridium kluyveri CICC 24509 under high substrate loads
5个月前
已完结
Butyrogenic and caprogenic bacteria from pit mud of strong-aroma baijiu engage in mutualistic cross-feeding and promoting caproic acid biosynthesis
7个月前
已完结
Reverse-tracing unravels microbial succession and flavor stratification driven by vertical physicochemical gradients in Zaopei fermentation
8个月前
已完结
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