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机译:奶酪中益生菌的选择性计数
Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran;
Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran;
Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran;
cheese; culture media; enumeration; probiotic; selective;
机译:奶酪中益生菌辅助培养物的存活及其使用选择性培养基的计数挑战
机译:评估培养基对乳酸菌和双歧杆菌益生菌菌株与酸奶或奶酪起子的选择性列举。
机译:益生菌切达奶酪:成熟温度对益生菌微生物,奶酪成分和有机酸分布的影响。
机译:利用生物工程技术评估益生菌奶酪发酵菌株的耐酸和耐胆汁性
机译:两种益生菌与一种抗生素在生长中的肉鸡中的功效比较及其对农作物和肠道微生物谱的影响。
机译:对益生菌产品中的大肠杆菌计数的评论意见。微生物20197437
机译:回复“益生菌产品中大肠杆菌枚举评论。微生物2019,7,437“