The objectives of the project are to provide information on the evolution of fungal communities associated to ready-to eat pineapple and shed light on how these communities are changing during shelf l

NIAID Data Ecosystem70

Metabolite profiling of the fermentation process of yamahai-ginjo-shikomi Japanese sake

食品发酵工艺

代谢组学分析

Sake is a traditional Japanese alcoholic beverage prepared by multiple parallel fermentation of rice. The fermentation process of yamahai-ginjo-shikomi sake is mainly performed by three microbes, Aspe

NIAID Data Ecosystem50

Development of a fermented whey-based drink

食品发酵工艺

乳清基饮料开发

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,...

B2FIND70

Microbial community diversity and dynamics during douchi fermentation

食品发酵微生物

食品发酵工艺

Investigate bacterial and fungal community diversity during both douchi-koji making and fermentation steps; the results enhance our understanding of the influence of microbial community diversity in t

NIAID Data Ecosystem50