ORIGINAL RESEARCH
Accepted on 28 Mar 2025
Comparative Adaptability of 307 Saccharomyces cerevisiae Strains from Winemaking and Mantou Fermentation
doi 10.3389/fmicb.2025.1581370
- Frontiers in Microbiology
- Food Microbiology
- Research Topics
- Diversity, Function, and Application of Microbes in the Fermentation or Production of Traditional Food
Diversity, Function, and Application of Microbes in the Fermentation or Production of Traditional Food
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Articles
ORIGINAL RESEARCH
Accepted on 21 Mar 2025
Cyclic dipeptides from endophytic bacterium Bacillus velezensis as potential flavor precursors
doi 10.3389/fmicb.2025.1565502
- 140 views
ORIGINAL RESEARCH
Accepted on 21 Mar 2025
Changes in microbial community succession and volatile compounds during the natural fermentation of bangcai
doi 10.3389/fmicb.2025.1581378
ORIGINAL RESEARCH
Accepted on 18 Mar 2025
Isolation and characterization of Schleiferilactobacillus harbinensis GX0002947 from naturally fermented sour porridge and its application in cereal fermentation
doi 10.3389/fmicb.2025.1563733
ORIGINAL RESEARCH
Published on 28 Feb 2025
Landscapes of the main components, metabolic and microbial signatures, and their correlations during stack “sweating” of Eucommiae Cortex
doi 10.3389/fmicb.2025.1550337
- 439 views
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