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Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products

机译：商业启动培养物效果和天然酵母对肉类产品生产的机制

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Sana Meftah; Salwa Abid; Teresa Dias; Paula Rodrigues;
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1. Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products [J] . Meftah Sana, Abid Salwa, Dias Teresa, LWT-Food Science & Technology . 2020,第期

机译：商业启动培养物和天然酵母对肉类产品生产的机制及天然酵母的影响
2. Design of a Method to Evaluate Yeasts to be Used as Starter Cultures in Dry-Cured Meat Products [J] . Eva M. CASADO, Juan J CORDOBA, Maria J ANDRADE, Czech Journal of Food Sciences . 2011,第5期

机译：评估用作干腌肉制品中发酵剂的酵母的方法的设计
3. Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products [J] . Czech Journal of Food Sciences . 2011,第5期

机译：设计一种评估用作干腌肉制品中的发酵剂的酵母的方法
4. Detection of E.coli O157∶H7 from Local Beef Meat Products and Poultry Meat Products in Duhok Province Markets using Conventional Culture and PCR [C] . AltaeeA, MSc.GhaziM 16th International congress on animal hygiene : animal hygiene, health and welfare as corner stones of sustainable animal production . 2013

机译：使用常规培养和PCR技术从杜霍克省市场的本地牛肉和禽肉产品中检测大肠杆菌O157∶H7
5. Study of New Yeast Strains as Novel Starter Cultures for Riesling Icewine Production. [D] . Yang, Fei. 2011

机译：研究新酵母菌株作为雷司令冰酒生产的新型发酵剂。
6. Comparison of Six Commercial Meat Starter Cultures for the Fermentation of Yellow Mealworm (Tenebrio molitor) Paste [O] . Borremans An, Crauwels Sam, Vandeweyer Dries, 2019

机译：六种商业化黄曲霉酱发酵肉类发酵剂的比较
7. Probiotic StrainLactobacillus PlantarumNBIMCC 2415 with Antioxidant Activity as a Starter Culture in the Production of Dried Fermented Meat Products [O] . P. Nedelcheva, Z. Denkova, P. Denev, 2010

机译：具有抗氧化活性的益生菌菌菌菌菌，抗氧化活性作为干燥发酵肉制品的起始培养物

Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products

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