ORIGINAL RESEARCH
Published on 24 Sep 2025
A reassessment of the infra-species diversity patterns in the wine-associated Oenococcus oeni
doi 10.3389/fmicb.2025.1657712
- 1,880 views
- 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
Published on 16 Sep 2025
Screening of Jiangshui-originated lactic acid bacteria with high hypoglycemic properties and study on functional properties of Jerusalem artichoke Jiangshui
doi 10.3389/fmicb.2025.1660938
- 2,173 views
ORIGINAL RESEARCH
Accepted on 12 Sep 2025
Fermentation of Kefir with Traditional Freeze-Dried Starter Cultures Successfully Recreates Fresh Culture Fermented Kefir
doi 10.3389/fmicb.2025.1655390
- 1,511 views
REVIEW
Published on 18 Aug 2025
Yeasts in traditional Baijiu fermentation: diversity, functions, microbial interactions and applications
doi 10.3389/fmicb.2025.1652173
- 1,719 views
ORIGINAL RESEARCH
Published on 13 Aug 2025
Synthetic microbial consortium enhances acetoin production and functional quality of citrus vinegar via metabolic and process optimization
doi 10.3389/fmicb.2025.1664794
- 1,018 views
ORIGINAL RESEARCH
Published on 23 Jul 2025
Screening and identification of lactic acid bacteria with α-glucosidase inhibiting activity
doi 10.3389/fmicb.2025.1579393
- 1,233 views
ORIGINAL RESEARCH
Published on 18 Jul 2025
Screening and evaluation of purines-degrading lactic acid bacteria isolated from traditional fermented foods in Yunnan Province and their uric acid-lowering effects in vivo
doi 10.3389/fmicb.2025.1627956
- 1,951 views
ORIGINAL RESEARCH
Published on 17 Jul 2025
Composition and distribution characteristics of acetic acid-related bacteria during the fermentation process of strong-flavor baijiu
doi 10.3389/fmicb.2025.1603412
- 1,426 views
ORIGINAL RESEARCH
Published on 16 Jul 2025
Metagenomics-based analysis of microbial community structure and functional differences in fermented grains of Jiang-flavored baijiu from different production regions and policy recommendations for industrial development
doi 10.3389/fmicb.2025.1619035
- 1,025 views
ORIGINAL RESEARCH
Published on 02 Jul 2025
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae
doi 10.3389/fmicb.2025.1590561
- 1,355 views
- 1 citation
ORIGINAL RESEARCH
Published on 26 Jun 2025
Physicochemical properties and bioturbation analysis of high-temperature Daqu by functional microflora
doi 10.3389/fmicb.2025.1601675
- 1,051 views
ORIGINAL RESEARCH
Published on 25 Jun 2025
Isolation and characterization of Lentilactobacillus diolivorans: a high n-propanol-producing microorganism from Baijiu brewing
doi 10.3389/fmicb.2025.1624097
- 1,105 views
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