Lv11
40 积分 2025-04-20 加入
Targeted microbial collaboration to enhance key flavor metabolites by inoculating Clostridium tyrobutyricum and Saccharomyces cerevisiae in the strong-flavor Baijiu simulated fermentation system
7小时前
已完结
Engineering promiscuity of chloramphenicol acetyltransferase for microbial designer ester biosynthesis
2天前
已完结
The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates
2天前
已完结
Targeted microbial collaboration to enhance key flavor metabolites by inoculating Clostridium tyrobutyricum and Saccharomyces cerevisiae in the strong-flavor Baijiu simulated fermentation system
27天前
已完结
Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese Baijiu making
27天前
已完结
Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae
27天前
已完结
Lactic acid biosynthesis pathways and important genes of Lactobacillus panis L7 isolated from the Chinese liquor brewing microbiome
1个月前
已完结
Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals
1个月前
已完结
Improving flavor metabolism ofSaccharomyces cerevisiaeby mixed culture withBacillus licheniformisfor ChineseMaotai-flavor liquor making
1个月前
已完结
Fungal biogeographical patterns are key drivers shaping the regional flavor profiles of Chinese strong-flavor Baijiu
1个月前
已完结
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