CORC

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CORC

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A Versatile Transcription-Translation in One Approach for Activation of Cryptic Biosynthetic Gene Clusters 期刊论文
ACS CHEMICAL BIOLOGY, 2020, 卷号: 15, 期号: 9, 页码: 2551-2557
作者:  Zhang, Qian;  Ren, Jin-Wei;  Wang, Weishan;  Zhai, Ji'an;  Yang, Jing
收藏  |  浏览/下载：17/0  |  提交时间：2020/12/17
Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage 期刊论文
LWT, 2019, 卷号: Vol.101, 页码: 513-518
作者:  Qingfeng Ge;  Huijie Pei;  Rui Liu;  Lei Chen;  Xueqin Gao
收藏  |  浏览/下载：26/0  |  提交时间：2019/12/13
Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage 期刊论文
LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 卷号: Vol.101, 页码: 513-518
作者:  Ge, Qingfeng;  Pei, Huijie;  Liu, Rui;  Chen, Lei;  Gao, Xueqin
收藏  |  浏览/下载：23/0  |  提交时间：2019/12/17
Effect of starter culture on microbiological, physiochemical and nutrition quality of Xiangxi sausage. 期刊论文
Journal of food science and technology, 2019, 卷号: 56, 期号: 2, 页码: 811-823
作者:  Du, Sha;  Cheng, Huan;  Ma, Jin-Kui;  Li, Zong-jun;  Wang, Chuan-hua*
收藏  |  浏览/下载：7/0  |  提交时间：2019/12/23
Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics 期刊论文
FRONTIERS IN MICROBIOLOGY, 2019, 卷号: 10, 页码: 472
作者:  Yi, Zhuolin;  Jin, Yanling;  Xiao, Yao;  Chen, Lanchai;  Tan, Li
收藏  |  浏览/下载：10/0  |  提交时间：2021/11/04
Directly mining a fungal thermostable alpha-amylase from Chinese Nong-flavor liquor starter 期刊论文
MICROBIAL CELL FACTORIES, 2018, 卷号: 17, 页码: 30
作者:  Yi, Zhuolin;  Fang, Yang;  He, Kaize;  Liu, Dayu;  Luo, Huibo
收藏  |  浏览/下载：6/0  |  提交时间：2021/11/02
汽爆秸秆同步糖化发酵丁醇过程的研究 学位论文
硕士, 北京: 中国科学院研究生院, 2016
作者:  李静雯
收藏  |  浏览/下载：25/0  |  提交时间：2017/09/08
The evaluation of kefir pure culture starter: Liquid-core capsule entrapping microorganisms isolated from kefir grains 期刊论文
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2016, 卷号: 22, 期号: 7, 页码: 598-608
作者:  Wang, Liang[1];  Zhong, Hao[2];  Liu, Keying[3];  Guo, Aizhen[4];  Qi, Xianghui[5]
收藏  |  浏览/下载：8/0  |  提交时间：2019/12/24
Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar 期刊论文
FOOD MICROBIOLOGY, 2015, 卷号: 50, 页码: 64-69
作者:  Wang, Zong-Min;  Lu, Zhen-Ming;  Yu, Yong-Jian;  Li, Guo-Quan;  Shi, Jin-Song
收藏  |  浏览/下载：23/0  |  提交时间：2016/06/23
Improvement of the Fermentative Activity of Lactic Acid Bacteria Starter Culture by the Addition of Mn2+ 期刊论文
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY, 2014, 卷号: 174, 期号: 5, 页码: 1752-1760
作者:  Cheng, Xin[1];  Dong, Ying[2];  Su, Ping[3];  Xiao, Xiang[4]
收藏  |  浏览/下载：3/0  |  提交时间：2019/12/24

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