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周研
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2024-07-12 加入
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Spatio-temporal scales of the Chinese Daqu microbiome: heterogeneity, niche differentiation, and assembly mechanisms
5小时前
已完结
Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop
1个月前
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Aroma characteristics of Moutai-flavour liquor produced with Bacillus licheniformis by solid-state fermentation
4个月前
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Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation
4个月前
已关闭
Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making
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Insights into the bacterial, fungal, and phage communities and volatile profiles in different types of Daqu
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Daqu microbiota adaptability to altered temperature determines the formation of characteristic compounds
4个月前
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Response of microbial community assembly and succession pattern to abiotic factors during the second round of light-flavor Baijiu fermentation
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The differences in carbohydrate utilization ability between six rounds of Sauce-flavor Daqu
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Antimicrobial Peptides and Colitis
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