Study on producing carotenoid with Rhodoccus by ZHENG Xiao-dong, WANG You-yong

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Optimization of fermentation technology and quality analysis of jujube original wine by WANG Shuhao, FENG Xue, ZHAO Jingtao, WANG Bin

Subjects: “…jujube|distilled liquor|fermentation technology optimization|quality analysis…”
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Ameliorative effects of E. cristatum fermented albino tea at the regreening stage on fat deposition of youth chicken by Tianjin Lin, Weicheng Lu, Xiaohui Zhou, Xi Li, Shengjian Zeng, Shungeng Li, Chaoyue Yan, Renjie Zhu, Guodong Cai, Wanglong Zheng, Hui Zou, Zongping Liu, Jianchun Bian

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Research progress on fermentation of kefir and its application in disease prevention and adjuvant therapy by RUAN Hui, ZHU Yingying, LIN Simin, QIAN Xueqin, WANG Jing

Subjects: “…kefir|kefir grains|probiotics|fermentation technology|functional fermented foods…”
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Multifaceted microbial enzyme nattokinase: a comprehensive review on therapeutics applications, production technologies and intellectual property landscape by Tirth Chetankumar Bhatt, Viralkumar B. Mandaliya, Munir Ibrahim, Avani Bhimani, Asmita Detroja, Jaykumar Koradiya, Gaurav Sanghvi, Ashok Kumar Bishoyi

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Review and prospect of high-temperature stacking fermentation technology innovation research for sauce-flavor Baijiu by YANG Lei, YU Hui, LUO Nanhai, WANG Ye, XIE Jun

Subjects: “…sauce-flavor baijiu|high-temperature stacking fermentation technology|saccharification|mechanization…”
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Rice Wine Fermentation: Unveiling Key Factors Shaping Quality, Flavor, and Technological Evolution by Baoyu Peng, Haiyang Huang, Jingjing Xu, Yuan Xin, Lang Hu, Lelei Wen, Li Li, Jinwen Chen, Yu Han, Changchun Li

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Advancements in the Research and Application of Whole-Plant Maize Silage for Feeding Purposes by Xuelei Zhang, Xiaoxiao Liang, Yong Zhang

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Development of Biphasic Culture System for an Entomopathogenic Fungus <i>Beauveria bassiana</i> PfBb Strain and Its Virulence on a Defoliating Moth <i>Phauda flammans</i> (Walker) by Yi-Ping Gao, De-Xiang Shi, Yuan-Hao Li, Xiong Zhao He, Xiao-Yun Wang, Kai Lin, Xia-Lin Zheng

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Optimization of fermentation technology of traditional highland barley wine based on fuzzy mathematical sensory evaluation and response surface method by ZHANG Chen, YAN Yingying, ZHANG Wenhui

Subjects: “…traditional highland barley wine|fermentation technology optimization|fuzzy mathematics sensory evaluation|response surface method…”
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Evaluating the Impact of Pre-Fermentative and Post-Fermentative Vinification Technologies on Bioactive Compounds and Antioxidant Activity of Teran Red Wine By-Products by Sanja Radeka, Fumica Orbanić, Sara Rossi, Ena Bestulić, Ivana Horvat, Anita Silvana Ilak Peršurić, Igor Lukić, Tomislav Plavša, Marijan Bubola, Ana Jeromel

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Development of non-alcoholic «kombucha» type fermented soft drink using local raw materials by R. A. Zhuravlev, M. Yu. Tamova, T. A. Dzhum, M. A. Sidorcheva

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Smart Fermentation Technologies: Microbial Process Control in Traditional Fermented Foods by Chong Shin Yee, Nur Asyiqin Zahia-Azizan, Muhamad Hafiz Abd Rahim, Nurul Aqilah Mohd Zaini, Raja Balqis Raja-Razali, Muhammad Ameer Ushidee-Radzi, Zul Ilham, Wan Abd Al Qadr Imad Wan-Mohtar

Subjects: “…smart fermentation technologies…”
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