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1840 积分 2024-06-21 加入
Cross-kingdom metabolic coordination enhances flavor formation in Sauce-aroma Baijiu fermentation using a defined synthetic consortium
5天前
已关闭
Temperature adaptability drives functional diversity and horizontal gene transfer within microbial communities in Daqu solid-state fermentation
8个月前
已完结
Comprehensive analysis for the bioturbation effect of space mutation and biofortification on strong-flavor Daqu by high-throughput sequencing, volatile analysis and metabolomics
8个月前
已完结
Changes of shrimp myofibrillar proteins hydrolyzed by Virgibacillus proteases: Structural characterization, mechanism visualization, and flavor compound formation
8个月前
已关闭
Probing the mechanistic role of Virgibacillus proteases in the hydrolysis of shrimp proteins: Genome mining, molecular docking and volatile compound evolution
8个月前
已完结
Tetramethylpyrazine production from edible materials by the probiotic Bacillus coagulans
8个月前
已完结
Mechanism of Enhancing Pyrazines in Daqu via Inoculating Bacillus licheniformis with Strains Specificity
8个月前
已完结
Enhanced Production of Tetramethylpyrazine in Bacillus licheniformis BL1 through aldC Over-expression and acetaldehyde Supplementation
8个月前
已关闭
Screening and identification of high yield tetramethylpyrazine strains in Nongxiangxing liquor Daqu and study on the mechanism of tetramethylpyrazine production
8个月前
已完结
An Alkylpyrazine Synthesis Mechanism Involving l -Threonine-3-Dehydrogenase Describes the Production of 2,5-Dimethylpyrazine and 2,3,5-Trimethylpyrazine by Bacillus subtilis
8个月前
已完结
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