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Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons

机译：乳酸微生物征在水，原料牛奶，内源性起动性培养和新鲜的米纳斯手工奶酪中，来自巴西的Campo Das Pastentes地区干燥和雨季

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R.D. Castro; L.G. Oliveira; F.M. Sant’Anna; L.M.P. Luiz; S.H.C. Sandes; C.I.F. Silva; A.M. Silva; A.C. Nunes; C.F.A.M. Penna; M.R. Souza;
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1. Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons [J] . R. D. Castro, L. G. Oliveira, F. M. SantAnna, Journal of dairy science . 2016,第8期

机译：在干燥和雨季期间，从巴西Campo das Vertentes地区的水，生乳，内生发酵菌和新鲜的米纳斯手工奶酪中鉴定乳酸菌群
2. Assessment of the probiotic potential of lactic acid bacteria isolated from Minas artisanal cheese produced in the Campo das Vertentes region, Brazil [J] . International Journal of Dairy Technology . 2017,第4期

机译：巴西Campo Das Vertentes地区生产的Minas手工乳酪乳酸菌的益生菌潜力评估
3. Virulence factors and antimicrobial resistance of Staphylococcus aureus isolated from the production process of Minas artisanal cheese from the region of Campo das Vertentes, Brazil [J] . R. D. Castro, S. H. S. P. Pedroso, S. H. C. Sandes, Journal of dairy science . 2020,第3期

机译：巴西Campo Das Vertentes地区Minas手工乳酪生产过程中脓毒葡萄球菌的毒力因子和抗菌抗性
4. EFFECT OF THE TYPE OF STARTER CULTURE ADDED TO THE MILK POST-THERMIZATION ON THE COMPOSITION OF THE LACTIC ACID BACTERIA FLORA DOMINATING IN TRADITIONAL FULLY RIPENED GRAVIERA CHEESE [C] . J. Samelis, A. Kakouri Πανελληνιο Συνεδριο ΤροΦιμων . 2012

机译：高温后牛奶发酵中添加的发酵剂类型对乳酸菌在完全全缘干酪干酪中的组成的影响
5. Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese [O] . Raimondo Gaglio, Massimo Todaro, Luca Settanni 2021

机译：通过选择起动器和非启动乳酸菌改善原料奶奶酪卫生：PDO Pecorino Siciliano Cheese的成功案例
6. Fingerprinting of Lab Isolated From Silage, Water, Raw Milk, Starter Culture and Minas Artisanal Cheese from the Campo Das Vertentes Region, Brazil [O] . Felipe Machado de Sant Anna 2018

机译：从青贮饲料，水，未加工的牛奶，起始者文化和Minas手工乳酪隔绝的实验室的指纹识别从Campo Das Vertentes地区，巴西

Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons

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