Effect of roasted-rice leachate on the microbial and flavors during cigar tobacco fermentation

NIAID Data Ecosystem2026-03-14 收录

发酵工艺

微生物风味调控

数据链接：

https://www.ncbi.nlm.nih.gov/bioproject/PRJNA881809 数据链接链接失效反馈

官方服务：

资源简介：

To provide a description of data availability for a forthcoming academic paper, raw data on microbial diversity needs to be uploaded.

创建时间：

2022-09-19

Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae)

食品科学

发酵工艺

Abstract Carissa spinarum L., is a tropical underutilized fruit abundantly available during summer season, which is delicious to taste with an astringency flavor and fruity aroma. Hence, the present i

DataCite Commons2020-08-31 更新340

SPSS data analysis of temperature (25, 30, 35, and 40 °C), and ammonium sulfate supplement (1, 2, 3, 4 and 5 g L-1).

发酵工艺

数据分析

The process parameters in fed batch fermentation such as temperature (25, 30, 35, and 40 °C), and ammonium sulfate supplement (1, 2, 3, 4 and 5 g L-1) data analysis.

DataCite Commons2024-01-04 更新80

Pseudomonas putida KT2440 JBEI-13809 72h2L-KTc Resequencing. Pseudomonas putida KT2440 isolate:ATCC 47054

生物遗传学

发酵工艺

Resequencing of Pseudomonas putida KT2440 to study types of mutations and the rates of their accumulation during scale-up in batch and fed-batch fermentation process

NIAID Data Ecosystem50

异常毕赤酵母

微生物学

发酵工艺

该菌株在CM0077培养基上28-30℃生长良好,需氧类型为好氧可用于研究。可采用-80℃冰箱冻结法；真空冷冻干燥法进行保藏。发酵葡萄糖、蔗糖、麦芽糖和棉子糖；不发酵半乳糖、乳糖、海藻糖、蜜二糖、松三糖；同化木糖和甘油；不同化阿拉伯糖。

中国科技资源共享网2026-07-13 更新150

Data from: Potential application of the Oryza sativa monodehydroascorbate reductase gene (OsMDHAR) to improve the stress tolerance and fermentative capacity of Saccharomyces cerevisiae

基因工程

发酵工艺

Monodehydroascorbate reductase (MDHAR; EC 1.6.5.4) is an important enzyme for ascorbate recycling. To examine whether heterologous expression of MDHAR from Oryza sativa (OsMDHAR) can prevent the delet

DataONE2016-11-04 更新70

Effect of roasted-rice leachate on the microbial and flavors during cigar tobacco fermentation

资源简介：

相关数据集