Lv51
1560 积分 2025-03-02 加入
Interactive mechanism-guided microbial interaction dynamics in food fermentations: lactic acid bacteria and yeasts as a case example
7小时前
已完结
Towards microbial consortia in fermented foods for metabolic engineering and synthetic biology
7小时前
已完结
Current challenges and development strategies of bacteriocins produced by lactic acid bacteria applied in the food industry
7小时前
已完结
Spatially structured microbial consortia and their role in food fermentations
8小时前
已完结
Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation
8小时前
已完结
Microbial Interactions in Food Fermentations
8小时前
已完结
Synthesis of N, N,O and O-carboxymethyl chitosan derivatives of controllable substitution degrees and their utilization as electrospun scaffolds for bone tissue engineering
2个月前
已完结
Recombinant rice xylanase inhibitor (RIXI) expressed in Escherichia coli and its inhibitory activity on family GH11endo-xylanases
3个月前
已完结
Xylanase XYN IV from Trichoderma reesei showing exo‐ and endo‐xylanase activity
3个月前
已关闭
Xylooligosaccharide fermentation with Leuconostoc lactis
3个月前
已关闭
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