Lv21
178 积分 2025-07-10 加入
Antifungal activities of Pediococcus pentosaceus LWQ1 and Lactiplantibacillus plantarum LWQ17 isolated from sourdough and their efficacies on preventing spoilage of Chinese steamed bread
1个月前
已完结
Co-fermented whey protein by Lactobacillus plantarum HM1 and Lactobacillus rhamnosus HN001: Study on antibacterial, mechanisms, and bread preservation performance
2个月前
已关闭
Moromi mash dysbiosis trigged by salt reduction is relevant to quality and aroma changes of soy sauce
4个月前
已完结
Bacteriostatic mechanism of Lactiplantibacillus plantarum CS3 cell-free supernatant of on soy sauce spoilage bacteria
4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
4个月前
已完结
Biological control of green and blue molds on postharvest lemon by lactic acid bacteria
4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
4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
4个月前
已完结
Multidimensional synergy between yeast and lactic acid bacteria: mechanisms, quality formation, and precision fermentation strategies
4个月前
已完结
Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods
6个月前
已完结
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