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Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening

机译：在成熟过程中表征传统生产的自制Radan奶酪中的非起始乳酸菌

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Jokovic Natasa; Vukasinovic Maja; Veljovic Katarina; Tolinacki Maja; Topisirovic L.;
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年度 2011
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1. CHARACTERIZATION OF NON-STARTER LACTIC ACID BACTERIA IN TRADITIONALLY PRODUCED HOME-MADE RADAN CHEESE DURING RIPENING [J] . NATASA JOKOVIC, MAJA VUKASINOVIC, KATARINA VELJOVIC, Archives of Biological Sciences . 2011,第1期

机译：传统制得的自制拉丹奶酪中非发酵乳酸菌的特性
2. Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures. [J] . Sheehan J J, Fenelon M A, Wilkinson M G, International Dairy Journal . 2007,第6期

机译：蒸煮温度对使用嗜热培养物生产的半硬干酪的起子和非起子乳酸菌活力，干酪组成和成熟指数的影响。
3. Erratum: Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening [J] . Saiki Risa, Hagi Tatsuro, Narita Takumi, Food science and technology research . 2019,第3期

机译：勘误：奶酪发酵过程中添加非发酵乳酸菌对游离氨基酸生产的影响
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. Occurrence and Characterization of Non-starter Lactic Acid Bacteria Producing Pediocin PA-1/AcH-like Bacteriocin in Retail Cheddar Cheese. [D] . Mlalazi-Oyinloye, Mothomang. 2012

机译：零售切达干酪中生产非发酵乳酸菌产生Pediocin PA-1 / AcH样细菌素的特性及表征。
6. Characterization of Non-Starter Lactic Acid Bacteria from Italian Ewe Cheeses Based on Phenotypic Genotypic and Cell Wall Protein Analyses [O] . M. De Angelis, A. Corsetti, N. Tosti, 2001

机译：基于表型基因型和细胞壁蛋白分析的意大利母羊奶酪中非发酵乳酸菌的表征
7. Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening [O] . Jokovic Natasa, Vukasinovic Maja, Veljovic Katarina, 2011

机译：传统生产的自制Radan奶酪熟化过程中非发酵剂乳酸菌的特征

Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening

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