机译:用工业发酵橄榄分离的潜在益生菌戊糖乳杆菌和植物乳杆菌发酵剂对绿橄榄进行接种发酵
Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
Institute of Technology of Agricultural Products, Hellenic Agricultural Organization 'DEMETER', Sof. Venizelou 1, 14123 Lycovrissi, Attikis, Greece;
Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
Lactobacillus pentosus; Lactobacillus plantarum; Table olives; Probiotics; PFGE; Multivariate analysis;
机译:Casseliflavus肠球菌和戊糖乳杆菌用作西班牙式绿橄榄发酵的发酵剂
机译:西班牙式加工步骤和戊糖乳杆菌发酵剂接种对简历中挥发性成分的影响。曼萨尼亚绿橄榄
机译:来自橄榄菌群的两种潜在益生菌乳酸菌菌株在热激式绿橄榄发酵中作为发酵剂的性能。
机译:利用益生菌乳酸杆菌IIA-2C12发酵羊肉香肠的物理化学和微生物特性作为起始培养物
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。
机译:从自然发酵的阿罗尼亚绿色食用橄榄盐水中分离出的潜在益生菌戊糖乳杆菌MP-10的食品安全和防御机制方面的计算机基因组学见解
机译:从自然发酵的阿罗尼亚绿色食用橄榄盐水中分离出的潜在益生菌戊糖乳杆菌MP-10的食品安全和防御机制方面的计算机基因组学洞察