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Evaluating the Utilization of Organic Compounds by Certain Lactic Acid Bacteria Including Starter Culture Candidates in the Cucumber Fermentation

机译：通过某些乳酸菌评价有机化合物的利用，包括在黄瓜发酵中的起始培养物候选物

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作者
Ucar, Redife Aslihan.;
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作者单位

North Carolina State University.;

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授予单位 North Carolina State University.;
学科
学位 M.S.
年度 2018
页码 154 p.
总页数 154
原文格式 PDF
正文语种 eng
中图分类 AAI13830221;
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1. Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon) [J] . Papadelli Marina, Zoumpopoulou Georgia, Georgalaki Marina, Polish Journal of Microbiology . 2015,第3期

机译：两种乳酸菌发酵剂发酵天然黑食用橄榄的评价（油橄榄（Olea europaea L cv Kalamon）
2. Content of xylose, trehalose and L-citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria [J] . Redife Aslihan Ucar, Ilenys M. Perez-Diaz, Lisa L. Dean Food microbiology . 2020,第Octa期

机译：黄瓜发酵中木糖，海藻糖和L-瓜氨酸的含量，并通过某些乳酸菌的使用这些化合物
3. Volatile organic compounds in naturally fermented milk and milk fermented using yeasts, lactic acid bacteria and their combinations as starter cultures. [J] . Gadaga T H, Viljoen B C, Narvhus J A Food Technology and Biotechnology . 2007,第2期

机译：天然发酵乳和使用酵母，乳酸菌及其组合作为发酵剂发酵的乳中的挥发性有机化合物。
4. The kinetics of enzymes that involved in cassava fermentation produce by co-culture starter of two lactic acid bacteria [C] . Andri Frediansyah, Muhammad Kurniadi, Nurul Noviandi Nahdia Putri, International Conference on Bioscience, Biotechnology, and Biometrics . 2019

机译：参与木薯发酵产生两种乳酸菌的酶发酵产生的酶的动力学
5. Characterization of L. plantarum/pentosus for Starter Cultures in Cucumber Fermentation and Conjugative Transferability of Antibiotic Resistance in Lactic Acid Bacteria. [D] . Anekella, Kartheek. 2016

机译：植物乳酸菌/戊糖在黄瓜发酵中的发酵培养及乳酸菌中抗生素耐药性的共轭转移特性。
6. Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation [O] . Timothy Lefeber, Maarten Janssens, Nicholas Camu, 2010

机译：可可浆模拟培养基中乳酸菌和乙酸菌菌株对可可豆发酵发酵培养物动力学的动力学分析
7. Malo-Lactic Fermentation Tests Using Commercial Starter Cultures of Lactic Acid Bacteria in Domestic Red Winemaking [O] . Takumi ONDA 2015

机译：利用国内红葡萄酿造乳酸菌商业原液培养的乳乳酸发酵试验

Evaluating the Utilization of Organic Compounds by Certain Lactic Acid Bacteria Including Starter Culture Candidates in the Cucumber Fermentation

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