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Food Chemistry|September 20, 2022
Effect of Saccharomyces cerevisiae LXPSC1 on microorganisms and metabolites of sour meat during the fermentationJing Lv, Xinping Lin, Mengyang Liu, et al.Food Microbiology|January 15, 2024
Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meatBingrui Guo, Qi Wu, Cuicui Jiang, et al.Yeast (Chichester, England)|April 21, 2017
Characterization the carotenoid productions and profiles of three Rhodosporidium toruloides mutants from Agrobacterium tumefaciens-mediated transformationXinping Lin, Ning Gao, Sasa Liu, et al.Foods (Basel, Switzerland)|January 28, 2026
Genetic Modulation of ATF1 in Saccharomyces cerevisiae for Enhanced Acetate Ester Production and Flavor Profile in a Sour Meat Model SystemNing Zhao, Ying Yue, Shufeng Yin, et al.Foods (Basel, Switzerland)|November 27, 2021
Lipase Addition Promoted the Growth of Proteus and the Formation of Volatile Compounds in Suanzhayu, a Traditional Fermented Fish ProductCuicui Jiang, Mengyang Liu, Xu Yan, et al.International Journal of Food Microbiology|September 9, 2020
Effects of flavourzyme addition on physicochemical properties, volatile compound components and microbial community succession of SuanzhayuJing Yang, Cuicui Jiang, Ruiqi Bao, et al.Pageof 7