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Higher microbial diversity in raw than in pasteurized milk Raclette-type cheese enhances peptide and metabolite diversity after in vitro digestion

机译：在体外消化后，原生的微生物乳渣型奶酪中的较高微生物多样性比在巴氏杀菌牛奶基Raclette型奶酪中提高肽和代谢物多样性

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Lotti Egger; Olivia Ménard; Lychou Abbühl; Desirée Duerr; Helena Stoffers; Hélène Berthoud; Marco Meola; René Badertscher; Carola Blaser; Didier Dupont; Reto Portmann;
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1. Higher microbial diversity in raw than in pasteurized milk Raclette-type cheese enhances peptide and metabolite diversity after in vitro digestion [J] . Egger Lotti, Menard Olivia, Abbuehl Lychou, Food Chemistry . 2021,第Mara15期

机译：在体外消化后，原生的微生物乳渣型奶酪中的较高微生物多样性比在巴氏杀菌牛奶基Raclette型奶酪中提高肽和代谢物多样性
2. Microbial diversity in raw milk and traditional fermented dairy products (Hurood cheese and Jueke) from Inner Mongolia, China [J] . M.L. Gao, H.M. Hou, X.X. Teng, Genetics and Molecular Research . 2017,第1期

机译：中国内蒙古的原奶和传统发酵乳制品（Hurood奶酪和Jueke）中的微生物多样性
3. Is microbial diversity an asset for inhibiting Listeria monocytogenes in raw milk cheeses? [J] . Retureau E, Callon C, Didienne R, Dairy science & technology . 2010,第4期

机译：微生物多样性是抑制生乳奶酪中单核细胞增生李斯特氏菌的资产吗？
4. Analysis of food associated bacterial diversity with molecular methods comparing lettuce from organic and conventional agriculture and cheese from pasteurized versus unpasteurized milk [C] . Jutta Zwielehner, Michael Handschur, Norbert Zeichen, Congress of the European Society for Agricultural and Food Ethics . 2007

机译：用分子方法对食物相关细菌多样性的分析与有机和常规农业和乳酪的莴苣与未腐败牛奶的莴苣
5. Camel Milk as an Antidiabetic Agent: A Review of the Impact of in Vitro Digestion and Pasteurization on Glucose Regulatory Hormones [D] . Almohmadi, Wafa. 2020

机译：骆驼牛奶作为抗糖尿病药剂：对体外消化和巴氏杀菌对葡萄糖调节激素的影响综述
6. Microbial Quality of and Biochemical Changes in Fresh Soft Acid-Curd Xinotyri Cheese Made from Raw or Pasteurized Goat’s Milk [O] . Eleni C. Pappa, Thomas G. Bontinis, Maria Tasioula-Margari, 2017

机译：用原奶或巴氏杀菌山羊奶制成的新鲜软酸味Xinotyri奶酪的微生物质量和生化变化
7. Microbial Quality and Biochemical Changes of Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or Pasteurized Goat Milk [O] . Eleni C. Pappa, Thomas G. Bontinis, Maria Tasioula-Margari, 2017

机译：微生物质量和生物化学变化的新鲜软，酸性豆腐乳酪制成的原料或巴氏菌牛奶制成

Higher microbial diversity in raw than in pasteurized milk Raclette-type cheese enhances peptide and metabolite diversity after in vitro digestion

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