Lv4
510 积分 2024-01-04 加入
Activation of microbial community and enhancement of quality by inoculating Zygosaccharomyces rouxii during the post-fermentation stage of Doubanjiang
22天前
已完结
Non-targeted metabolomic analysis of non-volatile metabolites in a novel Chinese industrially fermented low-salt kohlrabi
23天前
已完结
Characterizing flavor development in low-salt Chinese horse bean-chili paste through integrated metabolomics and metagenomics
2个月前
已完结
Revealing the differences in volatile flavor compounds between traditional and modern industrial soy sauce from China and Japan through GC × GC-TOF–MS, chemometrics and sensory analysis
2个月前
已完结
The effects of different coculture patterns with salt-tolerant yeast strains on the microbial community and metabolites of soy sauce moromi
2个月前
已完结
Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce
2个月前
已完结
Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation
2个月前
已完结
Biochemical and chemosensory characterization of doubanjiang fermented via two-stage controlled temperature
2个月前
已完结
Improvement of the viability of Tetragenococcus halophilus under acidic stress by forming the biofilm cell structure based on RNA‐Seq and iTRAQ analyses
2个月前
已完结
Improvement of the viability of Tetragenococcus halophilus under acidic stress by forming the biofilm cell structure based on RNA‐Seq and iTRAQ analyses
2个月前
已完结
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