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120 积分 2024-09-03 加入
Deciphering the mechanism underlying the n-propanol accumulation in Baijiu fermentation: A novel perspective from the interplay between acetic acid and microbial metabolism
1个月前
已完结
Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce
2个月前
已完结
A Study on the Effects of Different Fermentation Vessels on the Microbial Communities and Flavor Compounds in Naturally Fermented Cabernet Sauvignon Wine
2个月前
已关闭
Multi-omics analysis reveals microbial community succession and aroma enhancement mechanisms during spontaneous oak-barrel fermentation of chardonnay wine
2个月前
已完结
Appealing smoky flavor formation and flavor quality enhancement in soy sauce: Synergistic ferulic acid metabolism by a yeast consortium (Starmerella etchellsii, Wickerhamiella versatilis, Debaryomyces hansenii)
2个月前
已完结
Bacillus licheniformis and Wickerhamiella versatilis: Sources of the pleasant smoky and fruity flavors of soybean paste
2个月前
已完结
High-throughput sequencing and metabolomics reveal changes in microorganisms, volatile metabolites, and free fatty acids in preceding and after the 4th round stacked fermentation of sauce-flavored Baijiu
3个月前
已关闭
The mechanisms underlying ester enhancement and higher alcohol reduction in Chi-flavor base liquor brewing via Limosilactobacillus fermentum fortification: A multi-omics investigation
5个月前
已完结
Temporal metabolomic dynamics and microbial functional mechanisms unravel biomarkers for distinguishing maturation stages and types in medium- and high-temperature daqu
6个月前
已完结
Integrating metabolomics and metatranscriptomics to explore the formation pathway of aroma-active volatile phenolics and metabolic profile during industrial radish paocai fermentation
6个月前
已完结
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