ORIGINAL RESEARCH
Accepted on 30 Apr 2025
Safety evaluation of Weissella confusa SY628 and the effect of its fermentation on the taste and quality of soy yogurt
doi 10.3389/fmicb.2025.1567399
- 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
610
Total downloads
4,591
Total views and downloads
Submit your idea
You will be redirected to our submission process.
Articles
ORIGINAL RESEARCH
Accepted on 23 Apr 2025
Metabolic power, volatile compounds, and flavor marker formation mechanisms of three fungi isolated from Fengxiangxing Daqu
doi 10.3389/fmicb.2025.1593638
ORIGINAL RESEARCH
Published on 11 Apr 2025
Comparative adaptability of 307 Saccharomyces cerevisiae strains from winemaking and Mantou fermentation
doi 10.3389/fmicb.2025.1581370
- 909 views
ORIGINAL RESEARCH
Published on 02 Apr 2025
Changes in microbial community succession and volatile compounds during the natural fermentation of bangcai
doi 10.3389/fmicb.2025.1581378
- 480 views
ORIGINAL RESEARCH
Published on 01 Apr 2025
Cyclic dipeptides from endophytic bacterium Bacillus velezensis as potential flavor precursors
doi 10.3389/fmicb.2025.1565502
- 635 views
ORIGINAL RESEARCH
Published on 31 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
- 586 views
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
- 618 views
Manuscripts can be submitted to this Research Topic via the main journal or any other participating journal.
Submit your idea
You will be redirected to our submission process.