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Viability and contribution to proteolysis of an adjunct culture ofLactobacillus plantarumin two model cheese systems: Cheddar cheese-type and soft-cheese type

机译：洛氏乳毛虫两种模型奶酪系统的辅助培养蛋白分解的可行性和贡献：切达干酪型和软奶酪型

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M.M. Milesi; P.L.H. McSweeney; E.R. Hynes;
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年度 2008
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1. Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type [J] . Milesi M.M., McSweeney P.L.H., Hynes E.R. Journal of applied microbiology . 2008,第3期

机译：两种模型干酪系统中植物乳杆菌辅助培养物的活力和对蛋白水解的贡献：切达干酪型和软干酪型
2. Effects of different adjunct starter cultures on proteolysis of reduced fat Cheddar cheese during ripening [J] . Leila Nateghi African Journal of Biotechnology . 2012,第61期

机译：发酵过程中不同辅助发酵剂对减脂切达干酪蛋白水解的影响
3. CONTRIBUTION OF STARTER AND ADJUNCT LACTOBACILLI TO PROTEOLYSIS IN CHEDDAR CHEESE DURING RIPENING [J] . Lane CN, Fox PF International Dairy Journal . 1996,第7期

机译：初生和辅助乳杆菌对切达干酪中油蛋白水解过程的贡献
4. IMPACT OF VIABLE SYSTEM MODEL (VSM) TYPE OF ORGANIZATIONAL CONCEPT ON SAFETY REGULATION OF THE NUCLEAR INDUSTRY [C] . Anthony J Spurgin, Prof. David Stupples International topical meeting on probabilistic safety assessment and analysis;PSA 2011 . 2011

机译：组织概念的可行系统模型（VSM）类型对核工业安全监管的影响
5. PROTEOLYSIS AND FLAVOR DEVELOPMENT IN LOW-FAT AND WHOLE MILK COLBY AND CHEDDAR-TYPE CHEESES (PEPTIDE PROFILES). [D] . RANK, THOMAS C. 1985

机译：低脂和全脂牛奶考比和切达干酪（肽谱）中的蛋白水解和风味开发。
6. Incorporation of Lactobacillus adjuncts culture to improve the quality of Feta-type cheese made using buffalo milk [O] . Sanjeev Kumar, Suresh K. Kanawjia, Suryamani Kumar 2015

机译：合并乳酸杆菌辅助培养物以改善使用水牛乳制成的羊乳酪型奶酪的质量
7. Application of Streptococcus thermophilus DPC1842 as an adjunct to counteract bacteriophage disruption in a predominantly lactococcal Cheddar cheese starter: use in bulk starter culture systems [O] . Stokes, Daire, Paul Ross, R., Fitzgerald, Gerald, 2001

机译：嗜热链球菌DPC1842的辅助应用，以抵消主要是乳球菌切达干酪发酵剂中的噬菌体破坏：在批量发酵剂培养系统中使用

Viability and contribution to proteolysis of an adjunct culture ofLactobacillus plantarumin two model cheese systems: Cheddar cheese-type and soft-cheese type

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