Lv3
340 积分 2024-01-04 加入
Insights into the roles of Ligilactobacillus, Tetragenococcus and Levilactobacillus in flavor metabolite formation during low-salt Doubanjiang fermentation: Pathways and mechanisms
13小时前
求助中
Microbial community, metabolic, and flavor differences among high-temperature Daqu with varying Douchi aroma intensities: a comprehensive metagenomic and metabolomic analysis
28天前
已完结
Metabolic Activity Profiling of High-Temperature Daqu Microbiota Using Single-Cell Raman Spectroscopy and Deuterium Isotope Probing
3个月前
已完结
Brewing-related genes annotation of Bacillus velezensis CS1.10S isolated from traditional moromi and its effects on promoting soy sauce fermentation
3个月前
已完结
l‐Threonine Catabolism Driven Flavor Formation: A Key Pathway for Soy Sauce‐Like Aroma in Bacillus subtilis Fermentation
3个月前
已完结
Microbial consortia and up-to-date technologies in global soy sauce production: A review
3个月前
已完结
Trends in the application of Bacillus in fermented foods
3个月前
已完结
Insights into volatile flavor compound variations and characteristic fingerprints in Longpai soy sauce moromi fermentation via HS-GC-IMS and HS-SPME-GC× GC-ToF-MS
4个月前
已完结
Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts
4个月前
已完结
Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis
4个月前
已完结
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