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40 积分 2024-10-22 加入
Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu
3天前
已完结
Preparation of selective medium for yeast and lactic acid bacteria by adding antibacterial and antifungal agents
7天前
已关闭
Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China
25天前
已完结
Highly multiplexed spatial mapping of microbial communities
1个月前
已完结
Comparison of physicochemical characteristics and microbiome profiles of low-temperature Daqu with and without adding tartary buckwheat
2个月前
已完结
Unraveling multifunction of low-temperature Daqu in simultaneous saccharification and fermentation of Chinese light aroma type liquor
2个月前
已完结
Comparative analysis of sensory features, microbial diversity, and their correlations in light‐flavor Daqu from different regions
2个月前
已完结
Spatio-temporal scales of the Chinese Daqu microbiome: heterogeneity, niche differentiation, and assembly mechanisms
3个月前
已完结
Qu-omics elucidates the formation and spatio-temporal differentiation mechanism underlying the microecology of high temperature Daqu
4个月前
已完结
Exploring the controllability of the Baijiu fermentation process with microbiota orientation
4个月前
已完结
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