机译:从巴西水牛芝士奶酪中分离出来的乳酸菌的多样性
UNESP-Sao Paulo State Univ., Food Engineering and Technology Dept., Sao Jose do Rio Preto, Brazil;
FAMERP-Medical School of Sao Jose do Rio Preto, Microbiology Laboratory, Sao Jose do Rio Preto, Brazil;
UNESP-Sao Paulo State Univ., Technology Dept., Jaboticabal, Brazil;
FAMERP-Medical School of Sao Jose do Rio Preto, Microbiology Laboratory, Sao Jose do Rio Preto, Brazil;
UFSC-Federal Univ. of Santa Catarina, Food Science and Technology Dept., Florianopolis, Brazil;
UNESP-Sao Paulo State Univ., Food Engineering and Technology Dept., Sao Jose do Rio Preto, Brazil;
16s rRNA sequencing; autochthonous lactic acid bacteria; cheese microbiota; RAPD-PCR (randomly amplified polymorphic DNA-polymerase chain reaction);
机译:水牛芝士干酪中乳酸菌的益生性质
机译:筛选从巴西东南部地区销售的牛,水牛和山羊奶以及奶酪中分离出的乳酸菌的抗菌和蛋白水解活性
机译:使用最初分离的乳酸菌,链球菌唾液嗜热菌,来自北海道的新型马苏里拉奶酪的制造过程
机译:乳酸菌的分离在Marajoara Cheese,亚马逊,巴西
机译:通过乳酸菌开发具有增强的共轭亚油酸的切达干酪。
机译:从各种意大利奶酪中分离出的乳酸菌合成γ-氨基丁酸
机译:使用最初分离的乳酸菌的新型Mozzarella奶酪的制造过程,链球菌唾液 i> SSP。来自北海道的热疗法 i>