Showing 1 - 20 results of 22 for search '"Cheese"', query time: 0.05s Refine Results
1
A pediocin-producing lactobacillus plantarum strain inhibits listeria monocytogenes in a multispecies cheese surface microbial ripening consortium /
Subjects: “...Cheese...”
Institutions: Thư viện Trường Đại học Đà Lạt
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2
Molecular ecology of Streptococcus thermophilus bacteriophage infections in a cheese factory /
Subjects: “...Cheese factory...”
Institutions: Thư viện Trường Đại học Đà Lạt
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3
A mathematical model of ethanol fermentation from cheese whey. I : Model development and parameter estimation /
Subjects: “...Cheese whey...”
Institutions: Thư viện Trường Đại học Đà Lạt
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4
Bacterial community structure and location in stilton cheese /
Subjects: “...Cheese...”
Institutions: Thư viện Trường Đại học Đà Lạt
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5
Lysis of lactococcus lactis subsp. cremoris SK110 and its nisin-immune transconjugant in relation to flavor development in cheese /
Subjects: “...Hard cheese...”
Institutions: Thư viện Trường Đại học Đà Lạt
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6
Purification and characterization of l-methionine gamma-lyase from brevibacterium linens BL2 /
Subjects: “...Hard cheese...”
Institutions: Thư viện Trường Đại học Đà Lạt
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7
Purification and characterization of cystathionine (gamma)-lyase from lactococcus lactis subsp. Cremoris SK11 : Possible role in flavor compound formation during cheese maturation /
Subjects: “...Cheese maturation...”
Institutions: Thư viện Trường Đại học Đà Lạt
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8
Specificity of an extracellular proteinase from Brevibacterium linens ATCC 9174 on bovine beta-casein /
Subjects: “...Cheese ripening...”
Institutions: Thư viện Trường Đại học Đà Lạt
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9
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 /
Subjects: “...Cheese...”
Institutions: Thư viện Trường Đại học Đà Lạt
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10
Influence of reduced water activity on lactose metabolism by lactococcus lactis subsp. cremoris at different pH values /
Subjects: “...Cheese ripening...”
Institutions: Thư viện Trường Đại học Đà Lạt
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11
Cooperation between lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids /
Subjects: “...Cheese...”
Institutions: Thư viện Trường Đại học Đà Lạt
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12
Conversion of methionine to thiols by lactococci, lactobacilli, brevibacteria /
Subjects: “...Hard cheese...”
Institutions: Thư viện Trường Đại học Đà Lạt
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13
The LDH phylogeny for environmental isolates of Lactococcus lactis is consistent with rRNA genotypes but not with phenotypes /
Subjects: “...Cheese...”
Institutions: Thư viện Trường Đại học Đà Lạt
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14
An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds /
Subjects: “...Cheese...”
Institutions: Thư viện Trường Đại học Đà Lạt
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15
Effect of raw-milk cheese consumption on the enterococcal flora of human feces /
Subjects: “...Cheese...”
Institutions: Thư viện Trường Đại học Đà Lạt
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16
Purification and characterization of a prolidase from Lactobacillus casei subsp. casei IFPL 731 /
Subjects: “...Cheese ripening...”
Institutions: Thư viện Trường Đại học Đà Lạt
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17
Use of 13C nuclear magnetic resonance and gas chromatography to examine methionine catabolism by lactococci /
Subjects: “...Hard cheese...”
Institutions: Thư viện Trường Đại học Đà Lạt
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18
Role of streptococcus thermophilus MR-1C capsular exopolysaccharide in cheese moisture retention /
Subjects: “...Fresh cheese...”
Institutions: Thư viện Trường Đại học Đà Lạt
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19
Development of a probiotic cheddar cheese containing human-derived lactobacillus paracasei strains /
Subjects: “...Hard cheese...”
Institutions: Thư viện Trường Đại học Đà Lạt
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20
Cloning and characterization of a prolinase gene (pepR) from lactobacillus rhamnosus /
Subjects: “...Cheese...”
Institutions: Thư viện Trường Đại học Đà Lạt
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