Lv5
1570 积分 2023-06-26 加入
Effect of bioaugmentation on biochemical characterisation and microbial communities in Daqu using Bacillus, Saccharomycopsis and Absidia
15天前
已完结
Function and safety evaluation of Staphylococcus epidermidis with high esterase activity isolated from strong flavor Daqu
15天前
已完结
Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou- flavour liquor using second-generation sequencing technology
15天前
已完结
Barcoded pyrosequencing analysis of the bacterial community of Daqu for light-flavour Chinese liquor
15天前
已完结
Determination of microbial diversity in Daqu, a fermentation starter culture of Maotai liquor, using nested PCR-denaturing gradient gel electrophoresis
19天前
已完结
Analysis of microbial diversity and functional differences in different types of high‐temperature Daqu
20天前
已完结
The status of the species Lactobacillus casei (Orla-Jensen 1916) Hansen and Lessel 1971 and Lactobacillus paracasei Collins et al. 1989. Request for an opinion
1个月前
已关闭
Difference of microbial community and gene composition with saccharification function between Chinese nongxiangxing daqu and jiangxiangxing daqu
1个月前
已完结
Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances
1个月前
已完结
Microbial community of Nongxiangxing daqu during storage: microbial succession, assembly mechanisms and metabolic functions
1个月前
已完结
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