机译:新型必不可少的切达干酪非发酵乳杆菌在核糖和半乳糖上的生长和产气
Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700;
Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700;
Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700,Microbiology Department, Weber State University, Ogden, UT 84408-2506;
Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700;
nonstarter lactic acid bacteria; late blowing; ribose; cofermentation;
机译:在新型强制性异发酵非发酵乳杆菌伊萨氏菌的存在下,加速加速切达干酪起泡和核糖和半乳糖的补充
机译:在新型嗜热链球菌发酵剂制成的切达干酪中,伊萨氏乳杆菌(一种新型的强制性非发酵非发酵乳酸菌)的生长和气体形成
机译:切达干酪起子乳酸菌产生琥珀酸和柠檬酸分解代谢
机译:通过顶部空间固相微萃取 - 气相色谱 - PFPD测定的Cheddar乳酪中的挥发性硫化合物
机译:新型强制性异发酵非发酵乳杆菌种对切达干酪中晚期胃气缺陷的贡献
机译:三种乳酸菌的基因组序列草案paracasei菌株成熟切达干酪奶酪非发酵菌群的成员
机译:新型必不可少的切达干酪非发酵乳杆菌在核糖和半乳糖上的生长和产气