Bacterial community structure and location in stilton cheese /

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Bacterial community structure and location in stilton cheese /

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Bibliografiske detaljer
Hovedforfatter:	Ercolini, Danilo.
Andre forfattere:	. Dodd, Christine E. R., Hill, Philip J.
Format:	Bài viết
Sprog:	English
Fag:	Bacterial community Cheese Fermentation Food Optimization
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

Lignende værker

Heterotrophic bacterial growth efficiency and community structure at different natural organic carbon concentrations /

Bacterial community dynamics during production of registered designation of origin salers cheese as evaluated by 16S rRNA gene single-strand conformation polymorphism analysis /
af: Duthoit, Frederique.

Soil type is the primary determinant of the composition of the total and active bacterial communities in arable soils /

Synergistic degradation of linuron by a bacterial consortium and isolation of a single linuron-degrading variovorax strain /

Secretory antibodies do not affect the composition of the bacterial microbiota in the terminal ileum of 10-week-old mice /

Role of streptococcus thermophilus MR-1C capsular exopolysaccharide in cheese moisture retention /

Development of a probiotic cheddar cheese containing human-derived lactobacillus paracasei strains /

Molecular ecology of Streptococcus thermophilus bacteriophage infections in a cheese factory /

Cultivation-dependent and -independent approaches for determining bacterial diversity in heavy-metal-contaminated soil /

A pediocin-producing lactobacillus plantarum strain inhibits listeria monocytogenes in a multispecies cheese surface microbial ripening consortium /

A mathematical model of ethanol fermentation from cheese whey. I : Model development and parameter estimation /
af: Wang, Chen-Jen.

Bacterial community in copper sulfide ores inoculated and leached with solution from a commercial-scale copper leaching plant /
af: Espejo, R. T.

Growth reduction of Listeria spp. caused by undefined industrial red smear cheese cultures and bacteriocin-producing Brevibacterium lines as evaluated in situ on soft cheese /

Experimental techniques in bacterial genetics
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Udgivet: (1990)

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Udgivet: (2002)

Bacterial Transcriptional Control Methods and Protocols
af: Artsimovitch, Irina, et al.
Udgivet: (2015)

Cr(VI) reduction by sulfidogenic and nonsulfidogenic microbial consortia /
af: Arias, Y. Meriah.

Bacterial activity in South pole snow is questionable /

Lysis of lactococcus lactis subsp. cremoris SK110 and its nisin-immune transconjugant in relation to flavor development in cheese /

Diversity and structure of bacterial communities in Arctic versus Antarctic pack ice /

Effect of raw-milk cheese consumption on the enterococcal flora of human feces /

An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds /

Seasonal changes in fungal production and biomass on standing dead scirpus lacustris litter in a Northern Prairie wetland /
af: Verma, Brij.

Cooperation between lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids /

Purification and characterization of cystathionine (gamma)-lyase from lactococcus lactis subsp. Cremoris SK11 : Possible role in flavor compound formation during cheese maturation /
af: Bruinenberg, P. G.

Microbiology and technology of fermented foods
af: Hutkins, Robert W.
Udgivet: (2006)

Microbiology of food fermentations
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Udgivet: (1979)

Molecular characterization of legionella populations present within slow sand filters used for fungal plant pathogen suppression in horticultural crops /

Diversity and succession of the intestinal bacterial community of the maturing broiler chicken /

Industrialization of indigenous fermented foods
Udgivet: (2004)

Axial dynamics, stability, interspecies similarity of bacterial community structure in the highly compartmentalized gut of soil-feeding termites (Cubitermes spp.) /

Altered specificity of lactococcal proteinase PI (Lactocepin I) in humectant systems reflecting the water activity and salt content of cheddar cheese /
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The Cheeses of Italy: Science and Technology
af: Gobbetti, Marco, et al.
Udgivet: (2020)

Molecular phylogenetic exploration of bacterial diversity in a Bakreshwar (India) hot spring and culture of shewanella-related thermophiles /

Dynamics of bacterial and fungal communities on decaying salt marsh grass /

Bacterial plant pathology :
af: Sigee, David C.
Udgivet: (1992)

Bài giảng vi sinh thực phẩm
af: Hồ, Quang Trí
Udgivet: (2000)

Wound trauma increases radiation-induced mortality by activation of iNOS pathway and elevation of cytokine concentrations and bacterial infection /

Effective recovery of bacterial DNA and percent-guanine-plus-cytosine-based analysis of community structure in the gastrointestinal tract of broiler chickens /

Fundamentals of Cheese Science. 2nd ed. 2017
af: Fox, Patrick F., et al.
Udgivet: (2020)