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Characterization of Lactobacillus plantarum Lb41, an isolate from kimchi and its application as a probiotic in cottage cheese

机译：Lactobacillus Lb41的表征，来自泡菜的分离物及其在奶酪中益生菌的应用

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Eun Bi Jeon; Sung-Ho Son; Renda Kankanamge Chaturika Jeewanthi; Na-Kyoung Lee; Hyun-Dong Paik;
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机译：低温和冷冻温度对含有益生菌乳酸菌分离株（植物乳杆菌TW14和鼠李糖乳杆菌TW2）的手工山羊奶酪的影响
2. Use of whey protein isolate and gum Arabic for the co-encapsulation of probiotic Lactobacillus plantarum and phytosterols by complex coacervation: Enhanced viability of probiotic in Iranian white cheese [J] . Sharifi Sohrab, Rezazad-Bari Mahmoud, Alizadeh Mohammad, Food Hydrocolloids . 2021,第Apra期

机译：用乳清蛋白分离物和口香糖阿拉伯语通过复杂的凝聚来共同封装益生菌乳酸盐植物和植物甾醇：益生菌的增强活力在伊朗白奶酪
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. Comparative Study on Synbiotic Effect of Fermented Rice Bran by Probiotic Lactic Acid Bacteria Lactobacillus casei and Newly Isolated Lactobacillus plantarum B2 in Wistar Rats [C] . Elok Zubaidah, Mochamad Nurcholis, Siti Narsito Wulan International Conference on Biotechnology and Food Science . 2012

机译：益生菌乳酸菌钙菌酪虫乳酸乳酸乳酸乳酸乳酸乳酸乳酸乳杆菌和新分离乳酸杆菌B2在Wistar大鼠中
5. Isolation and characterization of nonstarter Lactobacillus spp. in Swiss cheese and assessment of their role on Swiss cheese quality. [D] . Kocaoglu-Vurma, Nurdan A. 2005

机译：非发酵乳杆菌的分离和鉴定。在瑞士奶酪中的应用及其对瑞士奶酪质量的作用评估。
6. Characterization of Lactobacillus plantarum Lb41 an isolate from kimchi and its application as a probiotic in cottage cheese [O] . Eun Bi Jeon, Sung-Ho Son, Renda Kankanamge Chaturika Jeewanthi, 2016

机译：泡菜分离物植物乳杆菌Lb41的表征及其在干酪中的益生菌应用
7. Application of Bacteriocin-Like Inhibitory Substances (BLIS)-Producing Probiotic Strain of Lactobacillus plantarum in Control of Staphylococcus aureus in White-Brined Cheese Production [O] . Birce Taban, Meltem Colaklar, Sait Aykut Aytac, 2019

机译：含有菌种抑制物质（BLIS）的应用 - 乳杆菌的益生菌菌株对白培养的奶酪生产中金黄色葡萄球菌的控制

Characterization of Lactobacillus plantarum Lb41, an isolate from kimchi and its application as a probiotic in cottage cheese

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