机译:干酪模型系统中副干酪乳杆菌ATCC 334的生长:一种生化方法
Department of Food Science, University of Wisconsin-Madison 53706;
Microbiology Doctoral Training Program, University of Wisconsin-Madison 53706,US Department of Agriculture, Agricultural Research Service, Food Science Research Unit, NCSU Campus Box 7624, Raleigh, NC 27695;
Department of Food Science, University of Wisconsin-Madison 53706;
Department of Food Science, University of Wisconsin-Madison 53706;
Department of Nutrition and Food Sciences, Utah State University, Logan 84322;
Department of Food Science, University of Wisconsin-Madison 53706;
nonstarter lactic acid bacteria; lactobacillus paracasei ATCC 334; cheese model system; energy sources in cheese;
机译:乳酸乳球菌亚种之间相互作用的转录谱。切达干酪模拟过程中,creemoris SK11和副干酪乳杆菌ATCC 334。
机译:干酪乳杆菌ATCC334在化学成分确定的培养基和切达干酪提取物中生长过程中柠檬酸盐利用的条件。
机译:干酪乳杆菌ATCC334在化学成分确定的培养基和切达干酪提取物中生长过程中柠檬酸盐利用的条件
机译:使用耐热性启动剂副干酪乳杆菌0196和粪肠球菌0165对哈洛米干酪和新哈洛米型干酪进行熟化过程中的微丝和蛋白水解以及米科氏毛球菌的蛋白酶
机译:在乳制品和豆浆中生产细菌的副干酪乳杆菌的大肠杆菌O157:H7的体外生长控制。
机译:白藜芦醇粘附和生物膜形成乳酸乳菌帕拉沙氏菌。帕拉沙氏菌株ATCC334
机译:干酪模型系统中副干酪乳杆菌ATCC 334的生长:一种生化方法