...
机译:所选氧化酵母和细菌在黄瓜二次发酵中与发酵水果变质相关的作用
Department of Food, Bioprocessing and Nutrition Sciences, 400 Dan Allen Drive, North Carolina State University, Raleigh, NC 27695-7624, USA;
Department of Food, Bioprocessing and Nutrition Sciences, 400 Dan Allen Drive, North Carolina State University, Raleigh, NC 27695-7624, USA ,USDA-ARS, SAA Food Science Research Unit, North Carolina State University, Raleigh, NC 27695-7624, USA;
oxidative yeasts; spoilage lactic acid bacteria; pediococcus ethanolidurans; lactobacillus buchneri; clostridium bifermentans; enterobacter spp; propionic acid; butyric acid; redox potential;
机译:布氏乳杆菌和相关物种在发酵黄瓜中的乳酸代谢,减盐发酵中潜在的腐败菌
机译:氯化钠,pH和乳酸菌对黄瓜腐烂过程中厌氧乳酸利用的影响
机译:通过富集培养和16S rDNA克隆表征黄瓜发酵腐败细菌
机译:实时多重PCR检测可同时检测和区分饮料中的腐败菌和酵母菌
机译:使用非目标,全面的二维气相色谱-飞行时间质谱分析发酵黄瓜腐败的生化特性:乳酸菌对厌氧乳酸的利用。
机译:腐败相关的二次黄瓜发酵特性
机译:腐败相关二次黄瓜发酵特征