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50 积分 2025-07-10 加入
Moromi mash dysbiosis trigged by salt reduction is relevant to quality and aroma changes of soy sauce
23天前
已完结
Bacteriostatic mechanism of Lactiplantibacillus plantarum CS3 cell-free supernatant of on soy sauce spoilage bacteria
23天前
已完结
Influence of Limosilactobacillus fermentum IAL 4541 and Wickerhamomyces anomalus IAL 4533 on the growth of spoilage fungi in bakery products
30天前
已完结
Biological control of green and blue molds on postharvest lemon by lactic acid bacteria
30天前
已完结
Screening of goaty flavor-inhibiting lactic acid bacteria and their effects on the flavor profiles of goat milk cakes
30天前
已完结
Protective effects of carboxymethyl chitosan-dialdehyde glucan/polydopamine carrier-delivered Bacillus subtilis on the intestinal tract of mice infected with Salmonella
30天前
已完结
Multidimensional synergy between yeast and lactic acid bacteria: mechanisms, quality formation, and precision fermentation strategies
1个月前
已完结
Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods
3个月前
已完结
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects
3个月前
已完结
Recent advances in probiotic breads; a market trend in the functional bakery products
3个月前
已完结
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