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Control of late blowing in cheese by adding lacticin 3147-producing Lactococcus lactis IFPL 3593 to the starter

机译：通过向发酵剂中添加产生乳酸素3147的乳酸乳球菌IFPL 3593来控制奶酪的后期吹制

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7 páginas, 5 figuras, 2 tablas.

机译：7页5图2桌

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Martínez-Cuesta M. Carmen; Bengoechea José; Bustos Irene; Rodríguez Beatriz; Requena Rolanía María Teresa; Peláez Carmen;
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年度 2010
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正文语种 eng
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1. Control of late blowing in cheese by adding lacticin 3147-producing Lactococcus lactis IFPL 3593 to the starter [J] . Carmen Martcnez-Cuesta M., Bengoechea Joscb, Bustos Irene, International Dairy Journal . 2010,第1期

机译：通过向发酵剂中添加产生乳酸素3147的乳酸乳球菌IFPL 3593来控制奶酪的后期吹制
2. Lacticin 3147 favours isoleucine transamination by Lactococcus lactis IFPL359 in a cheese-model system [J] . Carmen Martinez-Cuesta, Carmen Pelaez, Teresa Requena Biotechnology Letters . 2003,第8期

机译：Lacticin 3147支持干酪模型系统中乳酸乳球菌IFPL359进行异亮氨酸氨基转移
3. Fate and efficacy of lacticin 3147-producing Lactococcus lactis in the mammalian gastrointestinal tract [J] . Dobson A., Crispie F., Rea M.C., FEMS Microbiology Ecology . 2011,第3期

机译：产生乳酸霉素3147的乳酸乳球菌在哺乳动物胃肠道中的命运和功效
4. Characterization and detection of Lactococcus lactis subsp. lactis Sb 2 as probiotic starter in beef Nham [C] . Pilasombut K., Ngamyeesoon N., Sethakul J. ICoMST 2011;International conference of meat science and technology . 2012

机译：乳酸乳球菌亚种的鉴定和检测。乳酸Sb 2作为牛肉Nham中的益生菌发酵剂
5. Characterization of Respiratory Physiology in Lactococcus lactis for High-Yield Production of High-Performance Starter Cultures [D] . Johanson, Anna. 2020

机译：高产高产培养物高产乳酸乳酸乳酸乳酸乳酸乳酸乳晕生理的特征
6. A Multibacteriocin Cheese Starter System Comprising Nisin and Lacticin 3147 in Lactococcus lactis in Combination with Plantaricin from Lactobacillus plantarum [O] . S. Mills, C. Griffin, P. M. OConnor, 2017

机译：一种多菌素奶酪发酵剂系统包含乳酸乳球菌中的乳链菌肽和乳酸链球菌素3147并与来自植物乳杆菌的普达霉素相结合
7. Lacticin 3147 favours isoleucine transamination by Lactococcus lactis IFPL359 in a cheese-model system [O] . Martínez-Cuesta M. Carmen, Peláez Carmen, Requena Teresa 2015

机译：Lacticin 3147支持干酪模型系统中乳酸乳球菌IFPL359进行异亮氨酸氨基转移

Control of late blowing in cheese by adding lacticin 3147-producing Lactococcus lactis IFPL 3593 to the starter

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