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Assessment of the Antimicrobial Potentiality and Functionality of Lactobacillus plantarum Strains Isolated from the Conventional Inner Mongolian Fermented Cheese Against Foodborne Pathogens

机译：评估从常规内蒙古发酵奶酪中分离的乳杆菌菌株的抗微生物潜力和功能性与食源性食物丧生

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Zafarullah Muhammad; Rabia Ramzan; Amro Abdelazez; Adnan Amjad; Muhammad Afzaal; Shanshan Zhang; Siyi Pan;
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年度 2019
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1. Assessment of the Antimicrobial Potentiality and Functionality of Lactobacillus plantarum Strains Isolated from the Conventional Inner Mongolian Fermented Cheese Against Foodborne Pathogens [J] . Zafarullah Muhammad, Rabia Ramzan, Amro Abdelazez, Pathogens . 2019,第2期

机译：从传统的内蒙古发酵奶酪中分离到的植物乳杆菌对食源性病原菌的抗菌潜力和功能的评估
2. In vitro assessment of the antimicrobial potentials of Lactobacillus helveticus strains isolated from traditional cheese in Sinkiang China against food-borne pathogens [J] . Bian Xin, Evivie Smith Etareri, Muhammad Zafarullah, Food & Function . 2016,第2期

机译：从中国新疆传统奶酪中分离出来的瑞士乳杆菌菌株对食源性病原菌的抗菌潜力的体外评估
3. Potential Probiotic Characterization of Lactobacillus plantarum Strains Isolated from Inner Mongolia "Hurood" Cheese [J] . Jian Zhang, Xue Zhang, Li Zhang, Journal of microbiology and biotechnology . 2014,第2期

机译：内蒙古“ Hurood”奶酪分离的植物乳杆菌菌株的潜在益生菌特性
4. A High Phenyllactic Acid Producing Lactobacillus plantarum Strain Isolated from 'Douchi' - A Traditional Fermented Soybean Food in Yunnan Province of China [C] . Zhang Zhong-Hua, Wu Shao-Xiong, Yin Jian-Zhong, 5th International Conference on Bioinformatics and Biomedical Engineering . 2011

机译：从云南省传统发酵大豆食品“豆菜”中分离出一种高产苯乳酸的植物乳杆菌菌株。
5. Assessment of the Antimicrobial Potentiality and Functionality of Lactobacillus plantarum Strains Isolated from the Conventional Inner Mongolian Fermented Cheese Against Foodborne Pathogens [O] . Zafarullah Muhammad, Rabia Ramzan, Amro Abdelazez, 2019

机译：从传统内蒙古发酵奶酪中分离到的植物乳杆菌对食源性病原菌的抗菌潜力和功能的评估
6. Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures Lactobacillus plantarum isolados de salames artesanais naturalmente fermentados e suas propriedades tecnológicas como culturas iniciadoras [O] . Maristela Cortez Sawitzki, Ângela Maria Fiorentini, Teresinha Marisa Bertol, 2009

机译：从天然发酵香肠中分离出的植物乳杆菌及其作为入门发酵剂的技术特性从天然发酵香肠中分离出的植物乳杆菌及其作为发酵剂的技术特性

Assessment of the Antimicrobial Potentiality and Functionality of Lactobacillus plantarum Strains Isolated from the Conventional Inner Mongolian Fermented Cheese Against Foodborne Pathogens

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