Flavor Quality and Lipid-Lowering Function of Mixed Fermented Pu-erh Tea with Various Monascus Species by Xiaomin Chen, Yao Hu, Zhen Zeng, Xu Zhang, Yahui Huang

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Effect of mixed fermentation with Lacticaseibacillus paracasei SMN-LBK and Limosilactobacillus reuteri LBK on the flavor precursor and flavor formation of Kazak cheese by Yuechenfei Shen, Jie Shen, Ning Kang, Yu Gao, Zhexin Fan, Zhifeng Fang, Jiancheng Wang, Baokun Li, Bo Yang

Subjects: “…Mixed fermentation…”
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Co-culture dynamics between Lachancea cidri and Saccharomyces cerevisiae impact fermentative aroma profile by Vasni Zavaleta, Diego Valderrama-Soto, Luis A. Saona, Romain Minebois, Amparo Querol, Francisco A. Cubillos, Pablo Villarreal

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Effects of Mixed Fermentation with Rhizopus oryzae and Lactobacillus fermentum on the Structure and Functional Activity of Dietary Fiber in Rice Bran by Kun WANG, Yuxi PAN, Zhi ZHANG, Hao HU, Mengdie TAI, Silu LI, Jing ZHAO, Lili QIAN, Feng ZUO

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Synergistic Effect Enhances Aromatic Profile in Beer Brewing Through Mixed-Culture Fermentation of <i>Pichia kluyveri</i> and <i>Saccharomyces cerevisiae</i> var. <i>diastaticus</i... by Youyan Rong, Xiaoxue Yu, Kai Hong

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Non-targeted Metabolomic Analysis of the Effect of g-IDY Addition on Metabolites in Mixed Fermentation Wine by Rong YANG, Huiling HUANG, Liming XIE, Kangjie YU, Rong XIONG, Ziyun WEI, Jianxia TAN, Yue WANG, Rui LIAO, Yi MA

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Optimization of solid-state fermentation process for Ranunculus ternatus Thunb. And its antioxidant activity by HE Dingxuan, LV Xueyan, XIONG Baihui, CUI Chenxu, GAO Han, YE Run, QIAO Xinrong

Subjects: “…ranunculus ternatus thunb.|mixed fermentation|hot extraction|alcohol-soluble extract|antioxidant capacity…”
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BIOTECHNOLOGICAL ASPECTS OF SOUR BEER PRODUCTION by A. Khablenko, S. Danylenko, O. Dugan, V. Polishchuk, O. Yalovenko, D. Holubchyk

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Alcohol Fermentation Characteristics of Mixed Yeast Cultures by WANG Yuan, ZANG Yajie, XU Binyan, YANG Xueshan, ZHU Xia

Subjects: “…non-saccharomyces yeasts; model grape juice; mixed fermentation; volatile compounds; hierarchical cluster analysis…”
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Non‐traditional yeasts from cool‐climate vineyards for novel low‐alcohol wines by Lihua Fan, Craig Doucette, Matthew B. McSweeney, Marcia English, Jun Song, Mindy Vinqvist‐Tymchuk, Gavin Kernaghan

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