Lv31
334 积分 2025-10-17 加入
Analysis of bacterial community dynamics in the manufacture process of lajiaojiang (red chili paste)
15天前
已完结
Metabolomics and metatranscriptomics reveal the influence mechanism of endogenous microbe (Staphylococcus succinus) inoculation on the flavor of fermented chili pepper
1个月前
已完结
Unraveling the microbial community and succession during zha-chili fermentation and their relationships with flavor formation
1个月前
已完结
"Emerging technologies for detecting foodborne pathogens and spoilage microorganisms in milk: Ensuring safety and quality"
2个月前
已完结
Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuumL.)
2个月前
已完结
Metabolomics and metatranscriptomics reveal the influence mechanism of endogenous microbe (Staphylococcus succinus) inoculation on the flavor of fermented chili pepper
2个月前
已完结
Effect of inoculating Pichia spp. starters on flavor formation of fermented chili pepper: Metabolomics and genomics approaches
2个月前
已完结
Mechanistic insights into co-culture inhibition of pellicle formation in fermented chili peppers by Pediococcus ethanolidurans M1117
2个月前
已完结
Effects of endogenous capsaicin stress and fermentation time on the microbial succession and flavor compounds of chili paste (a Chinese fermented chili pepper)
2个月前
已完结
Innovative omics strategies in fermented fruits and vegetables: Unveiling nutritional profiles, microbial diversity, and future prospects
2个月前
已完结
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