Mesopic fermentation contributes more to the formation of important flavor compounds and increased growth of Lactobacillus casei Zhang than does high temperature during milk fermentation and storage
Ce jeu de données comporte des données associées au développement d'une boisson fermentée à base de lactosérum de fromagerie : espèces et souches de bactéries lactiques testées,...
Different ratio of ingredients (ginger and greenonion) were added in kimchi as sub-ingredient to analyze their effect on microbial community during fermentation period. The amplicon sequencing targeti
This study aimed to elaborate the effect of sunlight on the quality of doubanjiang, including physicochemical properties, color, flavor and microbial dynamics, through design of doubanjiang fermentati
