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机译:中国传统鱼类产品“臭gui鱼”发酵过程中乳酸菌的多样性
College of Food Science and Biotechnology and, Inst. of Aquatic Products Processing, Zhejiang Gongshang Univ., Hangzhou, Zhejiang 310035, China;
College of Food Science and Biotechnology and, Inst. of Aquatic Products Processing, Zhejiang Gongshang Univ., Hangzhou, Zhejiang 310035, China;
College of Food Science and Biotechnology and, Inst. of Aquatic Products Processing, Zhejiang Gongshang Univ., Hangzhou, Zhejiang 310035, China;
College of Food Science and Biotechnology and, Inst. of Aquatic Products Processing, Zhejiang Gongshang Univ., Hangzhou, Zhejiang 310035, China;
Chouguiyu; diversity; fermentation; lactic acid bacteria; starter culture;
机译:中国传统醋“山西陈醋”发酵过程中酵母,乳酸菌和乙酸菌的生物多样性
机译:传统台湾小米酒精饮料在发酵过程中乳酸菌的多样性。
机译:传统罗马尼亚蔬菜发酵的细菌群落动力学,乳酸菌物种多样性和代谢动力学。
机译:从传统鱼类发酵对抗病原细菌中分离的抗微生物生成乳酸菌的筛选
机译:通过直接化学酸化和乳酸发酵来稳定家禽加工副产品和废物以及家禽屠体。
机译:混合物种生物膜的形成是中国传统发酵起始剂大曲中不可培养的乳酸菌和酿酒酵母的生存策略。
机译:参与传统发酵的主要乳酸菌富福 i>和o> ogi i>,两个尼日利亚发酵食品