Lv2
140 积分 2024-07-15 加入
Succession of microbial community of the pit mud under the impact of Daqu of Nongxiang Baijiu
2天前
已完结
Effect of tetrakis(hydroxymethyl)phosphonium sulfate (THPS) on the microbial community and corrosion of carbon steel in a simulated crude-oil storage tank environment
16天前
已完结
Revealing microbiota characteristics and predicting flavor-producing sub-communities in Nongxiangxing baijiu pit mud through metagenomic analysis and metabolic modeling
16天前
已完结
Advancing Thermophilic Anaerobic Digestion of Corn Whole Stillage: Lignocellulose Decomposition and Microbial Community Characterization
16天前
已完结
Occurrence, Diversity, and Character of Bacillaceae in the Solid Fermentation Process of Strong Aromatic Liquors
16天前
已完结
Validation List no. 216. Valid publication of new names and new combinations effectively published outside the IJSEM
16天前
已完结
Developing defined starter culture for reproducible profile of flavour compound in Chinese xiaoqu baijiu fermentation
24天前
已完结
Generation of a synthetic autochthonous microbiota responsible for the essential flavors and brewing properties of Daqu
28天前
已完结
Volatile Analysis of Wuliangye Baijiu by LiChrolut EN SPE Fractionation Coupled with Comprehensive GC×GC-TOFMS
1个月前
已完结
Bacteria and filamentous fungi running a relay race in Daqu fermentation enable macromolecular degradation and flavor substance formation
1个月前
已完结
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