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Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs

机译：从自发发酵藜麦酵母中分离的乳酸菌的生物多样性和技术功能潜力

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L. Ruiz Rodríguez; E. Vera Pingitore; G. Rollan; P. S. Cocconcelli; C. Fontana; L. Saavedra; G. Vignolo; E. M. Hebert;
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年度 2016
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1. Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs [J] . Ruiz Rodriguez L., Vera Pingitore E., Rollan G., Journal of applied microbiology . 2016,第5期

机译：自发发酵藜麦面团中分离出的乳酸菌的生物多样性和技术功能潜力
2. Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough [J] . International Journal of Food Microbiology . 2020,第期

机译：从自发发酵的Chia Sourdough中分离出乳酸菌的生物多样性和技术功能潜力
3. Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough [J] . Ruiz Rodriguez L., Vera Pingitore E., Rollan G., Letters in Applied Microbiology . 2016,第2期

机译：自发发酵a菜酸面团分离乳酸菌的生物多样性和技术潜力
4. BIODIVERSITY OF THE SOURDOUGH LACTIC ACID BACTERIA FROM BAKERY PRODUCTS MANUFACTURED IN THE MARCHE REGION (CENTRAL ITALY) [C] . GAROFALO CristianavZANNINI Emanuele, OSIMANI Andrea, AQUILANTI Lucia, Microbial diversity 2011 : environmental stress and adaptation . 2011

机译：马克地区（意大利中部）生产的烘焙食品中的乳酸菌的生物多样性
5. Probiotic potential of lactic acid bacteria isolated from rainbow trout (Oncorhynchus mykiss, Walbaum) and rearing environment. Importance in the prevention of fish diseases and public health. [D] . Araujo, Carlos Alexandre Dias. 2016

机译：从虹鳟鱼（Oncorhynchus mykiss，Walbaum）和饲养环境中分离出乳酸菌的益生菌潜力。在预防鱼类疾病和公共卫生方面的重要性。
6. Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs [O] . Maria K. Syrokou, Sofia Tziompra, Eleni-Efthymia Psychogiou, 2021

机译：从自发发酵的希腊小麦酵母中分离出乳酸菌和酵母的技术和安全属性
7. LACTIC ACID BACTERIA AND YEAST DIVERSITIES IN SPONTANEOUSLY FERMENTED MILLET SOURDOUGHS [O] . Stephen Abiola Akinola, Oluwatooyin Faramade Osundahunsi 2017

机译：乳酸菌和酵母多样性在自发发酵的小米酵母中

Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs

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