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机译:乳酸菌适用性和衍生抗菌制剂,提高乳液型香肠的保质期和消费者安全性
Institute of Food Quality and Food Safety Research Center for Emerging Infections and Zoonoses (R1Z) University of Veterinary Medicine Hannover Foundation Hannover Germany Bischofsholer Damm 15 Hannover D-30173 Germany;
Institute of Food Quality and Food Safety Research Center for Emerging Infections and Zoonoses (R1Z) University of Veterinary Medicine Hannover Foundation Hannover Germany Bischofsholer Damm 15 Hannover D-30173 Germany;
Institute of Food Quality and Food Safety Research Center for Emerging Infections and Zoonoses (R1Z) University of Veterinary Medicine Hannover Foundation Hannover Germany Bischofsholer Damm 15 Hannover D-30173 Germany;
Challenge test; Product safety; Listeria monocytogenes; Bacteriocin; Brochothrix thermosphacta;
机译:轻度发酵香肠中乳酸菌的安全性和分子菌株分型
机译:从泡菜中分离出的乳酸菌的鉴定及其在发酵香肠生产中用作发酵剂的适用性的研究
机译:选择具有抗菌活性的细菌来延长泡菜的保质期
机译:乳酸菌起动器参与PLAA-SOM发酵产物的卫生长保质期
机译:表征乳酸菌对涉及先天性免疫的细胞类型的免疫调节活性:鼠李糖乳杆菌R0011衍生的乳发酵液对巨噬细胞极化的影响以及分泌素对肠道上皮细胞细胞因子产生的影响。
机译:从德国的传统和工业生产的发酵香肠评价乳酸菌的抗菌性质
机译:评估从商业香肠中分离出的乳酸菌的耐热性及其添加对熟香肠质量的影响的评估评估从商业香肠中分离出的乳酸菌的耐热性及其添加对熟香肠的质量的影响
机译:乳酸菌对夏季香肠中残留亚硝酸盐的影响