南昌大学教师个人主页刘长根

个人信息

姓名：刘长根

论文成果

Study on quality enhancement during cigar tobacco fermentation by Staphylococcus nepalensis: insights into microbial community, volatile substances and sensory evaluation 2026-01-20
Screening of Lactic Acid Bacteria Isolated from Fermented Cowpea and Optimization of Biomass Production Conditions 2026-01-20
红酸汤源植物乳植杆菌NCU001929的高密度培养条件研究 2026-01-20
Physicochemical characteristics and bacterial communitiesof meigan cai and zao cai, two home-made fermented vegetable 2026-01-20
Optimizing the fermentation conditions of fermented goji using sensory analysis and the biomass of Lactiplantibacillus plantarum NCU137 2026-01-20
The lactic acid bacteria and yeast community of home-made sauerkraut from three provinces in Southwest China 2026-01-20
Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S Rrna 2026-01-20
Comparison of the bacterial communities in home-made Nanfeng yancai with and without salt 2026-01-20
Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage 2026-01-20
Bacterial community dynamics and physical–chemical characteristics in natural fermentation of jiang-shui, a traditional food made in Northwest China 2026-01-20

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