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40 积分 2023-08-14 加入
Influences of lactic acid bacteria strains on the flavor profiles, metabolites and quality characteristics of red yeast rice produced by solid-state fermentation
4小时前
待确认
Lactic acid bacteria-assisted Monascus fermentation textured soy protein: Coloring plant-based meat and the dynamic changes of its physicochemical properties
8天前
已完结
Magnesium Sulphate as Stabilizer during Liberation of Yeast and Mould Protoplasts
15天前
已完结
Identification of mokB involved in monacolin K biosynthesis in Monascus pilosus
16天前
已完结
Enhancement of Monascus pigment productivity via a simultaneous fermentation process and separation system using immobilized-cell fermentation
17天前
已完结
Overexpression of global regulator LaeA increases secondary metabolite production in Monascus purpureus
17天前
已完结
Effects of glutamic acid on the production of monacolin K in four high-yield monacolin K strains in Monascus
19天前
已完结
Effect of arginine supplementation on Monacolin K yield of Monascus purpureus
19天前
已完结
Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran
20天前
已完结
编码转录因子的mokH基因的鉴定用于上调红曲菌莫纳可林K生物合成
22天前
已完结
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