机译:三种面包芽孢杆菌菌株的生长行为比较及面包保存期内变质风险的评估
Institute of Sciences of Food Production, National Research Council, Via Amendola 122/O, 70126 Bari, Italy;
Institute of Sciences of Food Production, National Research Council, Via Amendola 122/O, 70126 Bari, Italy;
Food Safety and Quality Unit, ADRIA Food Technology Institute, UMT 14.01SPORE Risk, Quimper, France;
Food Safety and Quality Unit, ADRIA Food Technology Institute, UMT 14.01SPORE Risk, Quimper, France;
Institute of Sciences of Food Production, National Research Council, Via Amendola 122/O, 70126 Bari, Italy;
Institute of Sciences of Food Production, National Research Council, Via Amendola 122/O, 70126 Bari, Italy;
Food Safety and Quality Unit, ADRIA Food Technology Institute, UMT 14.01SPORE Risk, Quimper, France;
Food Safety and Quality Unit, ADRIA Food Technology Institute, UMT 14.01SPORE Risk, Quimper, France;
Bacillus amyloliquefaciens; Ropy bread; Spoilage threshold; Growth prediction; Shelf-life; Food quality;
机译:形成孢子的细菌的多样性和解淀粉芽孢杆菌的鉴定是经常与面包的腐烂变质相关的物种。
机译:面包变质芽孢杆菌菌株对所选天然抗菌剂的体外生长反应。
机译:三种芽孢杆菌菌株Bacillus Altitudinis W3,Bacilluss Velezensis Sybc H47和Bacillus淀粉氨酸淀粉醇淀粉醇的氨基转移酶的比较通过基因组分析和生物信息学
机译:利用多层遗传条形码监测天然栖息地中枯草芽孢杆菌/芽孢杆菌/芽孢杆菌淀粉胺类生物技术菌株的监测
机译:淀粉芽孢杆菌菌株BAC03的特性在疾病控制和植物生长促进中的作用。
机译:在非无菌土壤和田间条件下,通过植物生长促进根瘤菌的坚硬芽孢杆菌I-1582和解淀粉芽孢杆菌QST713对根定殖的菌株特异性定量
机译:植物多样性和参与面包菌株的面包菌株与面粉和r相关面包