ORIGINAL RESEARCH
Accepted on 02 Jul 2025
Composition and distribution characteristics of acetic acid related bacteria in the fermentation process of strong-flavor Baijiu
doi 10.3389/fmicb.2025.1603412
- 118 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 02 Jul 2025
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae
doi 10.3389/fmicb.2025.1590561
- 498 views
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
- 573 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
- 616 views
ORIGINAL RESEARCH
Accepted on 23 Jun 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 Author names
doi 10.3389/fmicb.2025.1627956
- 188 views
ORIGINAL RESEARCH
Published on 04 Jun 2025
Evolution in a plant matrix: adaptive reshaping of kefir grains microbiota and function during long-term soymilk culture
doi 10.3389/fmicb.2025.1614639
- 1,119 views
ORIGINAL RESEARCH
Published on 02 Jun 2025
Microbial ecology of selected traditional Ethiopian fermented products
doi 10.3389/fmicb.2025.1570914
- 1,341 views
ORIGINAL RESEARCH
Published on 27 May 2025
Study on enzyme activities and metabolomics of two Penicillium chrysogenum strains during fermentation of soybean paste
doi 10.3389/fmicb.2025.1570939
- 643 views
ORIGINAL RESEARCH
Published on 14 May 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
- 855 views
ORIGINAL RESEARCH
Published on 09 May 2025
Metabolic power, volatile compounds, and flavor marker formation mechanisms of three fungi isolated from Fengxiangxing Daqu
doi 10.3389/fmicb.2025.1593638
- 901 views
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
- 1,393 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
- 841 views
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