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410 积分 2025-01-14 加入
Research progress of wine aroma components: A critical review
8天前
已完结
New insights into searching patulin degrading enzymes in Saccharomyces cerevisiae through proteomic and molecular docking analysis
13天前
已完结
Engineering Saccharomyces cerevisiae for high-efficient production of ursolic acid via cofactor engineering and acetyl-CoA optimization
13天前
已完结
Btn2p influences arginine metabolism and ethanol tolerance in Saccharomyces cerevisiae during Huangjiu fermentation
16天前
已完结
Decoding the core microbiota during liquor fermentation of sauce-aroma baijiu: Advances in the characteristics of core microbial communities and their regulatory strategies
16天前
已完结
Verification of the esters-producing properties of Thermoascus aurantiacus QH-1 derived from low-temperature Daqu by multiomics
16天前
已完结
Stochastic and deterministic processes shape microbiota and flavors of strong-flavor Daqu made from different wheat varieties during fermentation
16天前
已完结
Microbial communities as key drivers: Exploring sorghum quality impact on light-flavor Baijiu through physicochemical and flavor analyses of fermented grains
16天前
已完结
From fungi to lactic acid bacteria: Dominant microorganisms govern stage-specific esters biosynthesis in pit microecology of strong-flavor baijiu
16天前
已完结
Molecular mechanism of enhanced ester synthesis in Monascus – Caproicibacterium co‐culture system based on transcriptomic and flavor metabolomic analysis
16天前
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