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Characterization of a cryptic plasmid from Lactobacillus fermentum KC5b and its use for constructing a stable Lactobacillus cloning vector
7小时前
待确认
Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation
3个月前
已完结
Revealing the formation mechanisms of key flavors in fermented broad bean paste
3个月前
已完结
Relationship between microorganisms and the flavour of douchi obtained from different regions: Analysis using high-throughput sequencing and GC–MS
3个月前
已关闭
Regulatory mechanisms of the microbial starter fortification on the community and flavor characteristics in Doubanjiang
3个月前
已完结
Influence of environmental factors on microbial community and flavor profile of dajiang of Liaoning
3个月前
已完结
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