Lv51
1460 积分 2023-06-26 加入
Targeted microbial collaboration to enhance key flavor metabolites by inoculating Clostridium tyrobutyricum and Saccharomyces cerevisiae in the strong-flavor Baijiu simulated fermentation system
12天前
已完结
Microbial interactions: from networks to models
1个月前
已完结
Engineering natural microbiomes toward enhanced bioremediation by microbiome modeling
1个月前
已完结
Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms
1个月前
已完结
Workshop environment heterogeneity shaped the microbiome and metabolome profiles during Xiasha round of Jiangxiangxing Baijiu
1个月前
已完结
Genomic and biogenic amine-reducing characterization of Lactiplantibacillus planatraum JB1 isolated from fermented dry sausage
2个月前
已完结
Characterization and exploration of dynamic variation of volatile compounds in vine tea during processing by GC-IMS and HS-SPME/GC–MS combined with machine learning algorithm
2个月前
已完结
Effects of storage period and season on the microecological characteristics of Jiangxiangxing high-temperature Daqu
2个月前
已完结
Biotechnological Approaches for Targeted Strain Screening and Enhancement of Daqu for Quality Baijiu Production
2个月前
已完结
Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu
2个月前
已完结
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