机译:巴西食品中发酵乳杆菌,植物乳杆菌和短乳杆菌的菌株特异性益生菌特性
Department of Biology, Federal University of Lavras, Campus univeristario, 37.200-000 Lavras, MC, Brazil,Food Microbiology, Department of Food Science, Faculty of Sciences, University of Copenhagen, Denmark;
Food Microbiology, Department of Food Science, Faculty of Sciences, University of Copenhagen, Denmark;
Department of Biology, Federal University of Lavras, Campus univeristario, 37.200-000 Lavras, MC, Brazil;
Food Microbiology, Department of Food Science, Faculty of Sciences, University of Copenhagen, Denmark;
LAB; Probiotic; Functional properties; Brazilian food products; Adhesion; TEER;
机译:益生菌植物乳杆菌U-14和发酵乳杆菌U-5菌株的特性研究及其冻干过程中的评价
机译:从发酵食品中分离的短乳杆菌和发酵乳杆菌菌株的杀真菌活性的染色体测定证据
机译:从尼日利亚健康女性的阴道中分离出具有益生菌潜力的植物乳杆菌和发酵乳杆菌
机译:乳酸乳杆菌乳酸乳杆菌SK54益生菌特性的体外比较乳酸乳杆菌GG ATCC 53103
机译:番茄(Solanum Lycopersicum)使用乳杆菌HBAM1和Lactobacillus Plantarum SJC103产生的部分纯化的菌霉素
机译:乳酸杆菌Zjuids06和乳酸杆菌Zy08对高胆固醇金色仓鼠的益生菌作用
机译:巴西食品中的发酵乳杆菌,植物乳杆菌和短乳杆菌菌株的菌株特异性益生菌特性