机译:手工生乳奶酪中乳酸菌和微球菌/葡萄球菌科细菌的耐药性及其对奶酪制作的潜在影响
Dairy Science and Technology Laboratory, Agricultural Research Center of Mabegondo (CIAM), Xunta de Galicia, Postal Box 10, 15080 A Coruna, Spain;
Dairy Science and Technology Laboratory, Agricultural Research Center of Mabegondo (CIAM), Xunta de Galicia, Postal Box 10, 15080 A Coruna, Spain;
Food Technology Laboratory, Faculty of Science, Univ. of Vigo, Ourense, Spain;
Dairy Science and Technology Laboratory, Agricultural Research Center of Mabegondo (CIAM), Xunta de Galicia, Postal Box 10, 15080 A Coruna, Spain USDAIARS/Eastern Regional Research Center, Dairy Processing and Products Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, U.S.A.;
antibiotic resistance; cheese technology; lactic acid bacteria; micrococci-staphylococci; raw milk cheeses;
机译:从无敌干酪(西班牙山羊乳干酪)分离的乳酸菌的抗菌活性和抗生素抗性
机译:初乳干酪干酪的抑菌活性,抗菌活性和乳酸菌安全性。
机译:从生乳奶酪中分离出的乳酸菌:核糖分型,对某些食物病原体的抗菌活性和对常见抗生素的抗性
机译:高温后牛奶发酵中添加的发酵剂类型对乳酸菌在完全全缘干酪干酪中的组成的影响
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:通过选择起动器和非启动乳酸菌改善原料奶奶酪卫生:PDO Pecorino Siciliano Cheese的成功案例
机译:生牛奶和手工猪奶酪生物乳酸菌的遗传鉴定