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Synergistic effects of co-culturing two aspergillus oryzae strains with distinct enzyme profiles on soy sauce flavor enhancement
8小时前
待确认
Salt‐Tolerant Yeasts in Soy Sauce Fermentation: Community Dynamics, Flavor Contribution, and Microbial Interactions
8小时前
待确认
Flavor profile and peptide formation in soy sauce fermented from soybean meal by Aspergillus oryzae and Aspergillus niger
8小时前
求助中
Correlation between microbial community, physicochemical properties, and characteristic flavor compounds of Yangjiang douchi
16天前
已完结
Influence of spatial and temporal diversity and succession of microbial communities on physicochemical properties and flavor substances of soy sauce
16天前
已完结
Synergistic fermentation of Lactiplantibacillus plantarum 40 and 42 regulates browning in soybean paste and its mechanistic analysis
28天前
已完结
The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste
29天前
已完结
Synergistic fermentation of Lactiplantibacillus plantarum 40 and 42 regulates browning in soybean paste and its mechanistic analysis
29天前
已完结
Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum
1个月前
已完结
Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods
1个月前
已完结
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