Fermentation of dragon fruit juice by using probiotic lactic acid bacteria

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Fermentation of dragon fruit juice by using probiotic lactic acid bacteria

Wedi'i Gadw mewn:

Manylion Llyfryddiaeth
Prif Awduron:	Nguyễn, Thị Quỳnh Mai, ĐàO, Thị Mỹ Linh, Đỗ, Thị HoàNg TuyếN, Nguyễn, Thị ThúY HằNg, Nguyễn, PhạM Kim
Fformat:	Erthygl
Iaith:	Vietnamese
Cyhoeddwyd:	2024
Pynciau:	Tạp chí Khoa học Đại học Huế: Khoa học Tự nhiên
Mynediad Ar-lein:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/251083
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!

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

Eitemau Tebyg

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STUDY ON LOW-ALCOHOL FERMENTED PASSION FRUITS JUICE WITH ADDING PROBIOTICS LACTOBACILLUS PLANTARUM LY-78
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Lactic Acid Bacteria
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In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria /

PRODUCTION OF BETACYANIN POWDER FROM DRAGON FRUIT (Hylocereus undatus) PEELS
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Chemistry & technology of soft drinks & fruit juices
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Chemistry and technology of soft drinks and fruit juices
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Recovery of L-lactic acid from fermentation broth by using strong anionic resin /
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PRODUCTION OF BETACYANIN POWDER F-ROM DRAGON FRUIT (Hylocereus undatus) PEELS
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Principles and practices of small- and medium-scale fruit juice processing
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Effects of cultivation conditions on folate production by lactic acid bacteria /

Comparative studies of class IIa bacteriocins of lactic acid bacteria /
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Humic acid reduction by propionibacterium freudenreichii and other fermenting bacteria /
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Lactic acid bacteria: promising supplements for enhancing the biological activities of kombucha
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Components of Brand Equity: The Case of Binh Thuan Dragon Fruit
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Membrane-mediated extractive fermentation for lactic acid production from cellulosic biomass /
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Production of l-lactic acid by Rhizopus oryzae in a bubble column fermenter /

Microbial and physiological characterization of weakly amylolytic but fast-growing lactic acid bacteria : A functional role in supporting microbial diversity in pozol, a Mexican fermented maize beverage /

High-pressure inactivation and sublethal injury of pressure-resistant escherichia coli mutants in fruit juices /
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Behavior of psychrotrophic lactic acid bacteria isolated from spoiling cooked meat products /

APPLICATION OF LACTIC BACTERIA IN EXPERIMENTAL PRODUCTION OF BIO-DETERGENT FROM TOFU SOUR LIQUID
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Nutrient leaching and end product accumulation in plastic composite supports for l-(+)-lactic acid biofilm fermentation /

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Nitrogen availability of grape juice limits killer yeast growth and fermentation activity during mixed-culture fermentation with sensitive commercial yeast strains /

Strong synergy between a eukaryotic antimicrobial peptide and bacteriocins from lactic acid bacteria /

The role of unofficial institutions in agricultural development of Cửu Long delta (The case of Mỹ Tịnh An dragon fruit cooperative model in Chợ Gạo district, Tiền Giang province)
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Ingredient selection for plastic composite supports for L-(+)-lactic acid biofilm fermentation by Lactobacillus casei subsp. rhamnosus /

Rope-producing strains of bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria /

Phân lập và xác định một số đặc tính sinh học của vi khuẩn lactic từ dưa cải muối chua tại Đà Lạt = Isolation and determination of biological characteristics of lactic acid bacteria from pickled sauerkraut in Da Lat
gan: Lê, Thị Loan, et al.
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Probiotic bacteria as biological control agents in aquaculture
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Optimization of L-(+)-lactic acid production by ring and disc plastic composite supports through repeated-batch biofilm fermentation /
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Phylogenetic diversity of lactic acid bacteria associated with paddy rice silage as determined by 16S ribosomal DNA analysis /
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Amino acid fermentation
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Sàng lọc các chủng vi khuẩn lactic từ ruột một số loài cá da trơn có tiềm năng sử dụng làm probiotic
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RESEARCH PRODUCTION FERMENTED LEMON JUCE BY USING Lactobacillus plantarum
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