机译:牛至精油对半硬质干酪肉汤和浆液中病原细菌和发酵乳酸菌存活的影响
Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraiba, Joao Pessoa, 58051900, Brazil;
Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraiba, Joao Pessoa, 58051900, Brazil;
Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraiba, Joao Pessoa, 58051900, Brazil;
Nucleus for Characterization and Analysis, Department of Pharmaceutical Sciences, Health Sciences Center, Federal University of Paraiba, Joao Pessoa, 58051900, Brazil;
Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley;
Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraiba, Joao Pessoa, 58051900, Brazil;
Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraiba, Joao Pessoa, 58051900, Brazil;
Antimicrobial activity; Low-ripened cheese; Oregano; Starter culture;
机译:牛至精油和乳酸的组合在肉汤和肉模型中抑制金黄色葡萄球菌
机译:牛至精油和乳酸的组合在肉汤和肉模型中抑制金黄色葡萄球菌
机译:亚致死剂量的百里香,迷迭香和牛至的乳酸和精油协同抗李斯特菌作用的研究。
机译:玉米甘油精油对番茄植物致病菌,种子萌发及植物生长的影响
机译:零售切达干酪中生产非发酵乳酸菌产生Pediocin PA-1 / AcH样细菌素的特性及表征。
机译:牛至精油和乳酸的组合在肉汤和肉模型中抑制金黄色葡萄球菌
机译:抗菌致血压抗菌性抗菌性油,对巴西半硬奶酪(煤硕)有关的致病性和起动细菌种类的精油