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90 积分 2025-07-10 加入
Co-fermented whey protein by Lactobacillus plantarum HM1 and Lactobacillus rhamnosus HN001: Study on antibacterial, mechanisms, and bread preservation performance
11天前
已关闭
Moromi mash dysbiosis trigged by salt reduction is relevant to quality and aroma changes of soy sauce
2个月前
已完结
Bacteriostatic mechanism of Lactiplantibacillus plantarum CS3 cell-free supernatant of on soy sauce spoilage bacteria
2个月前
已完结
Influence of Limosilactobacillus fermentum IAL 4541 and Wickerhamomyces anomalus IAL 4533 on the growth of spoilage fungi in bakery products
3个月前
已完结
Biological control of green and blue molds on postharvest lemon by lactic acid bacteria
3个月前
已完结
Screening of goaty flavor-inhibiting lactic acid bacteria and their effects on the flavor profiles of goat milk cakes
3个月前
已完结
Protective effects of carboxymethyl chitosan-dialdehyde glucan/polydopamine carrier-delivered Bacillus subtilis on the intestinal tract of mice infected with Salmonella
3个月前
已完结
Multidimensional synergy between yeast and lactic acid bacteria: mechanisms, quality formation, and precision fermentation strategies
3个月前
已完结
Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods
5个月前
已完结
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects
5个月前
已完结
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