MESOPHILIC LACTIC ACID STREPTOCCOCUS SIEMORIC 55 K2-2-2 STRAIN USED IN BACTERIA PREPARATE FOR CHEESES WITH LOW SECOND HEATING TEMPERATURE

• 1. 通过红葡萄酒提取物和包含至少一种产生细菌素的乳酸细菌菌株的培养物的组合降低发酵食品中革兰氏阴性细菌的浓度 [P] . 中国专利： CN107404913A . 2017-11-28
• 2. 用于降解MTBE、TBA和/或HCHO的细菌菌株和包含所述细菌菌株的细菌聚生体 [P] . 中国专利： CN110168073A . 2019-08-23
• 3. MESOPHILIC LACTIC STREPTOCOCCI STRAIN STREPTOCOCCUS LASTIS 791 EMPLOYED IN BACTERIAL PREPARATE FOR CHEESES WITH LOW SECOND HEATING POINT [P] . SU727686A1 . 1980-04-15

  机译： 细菌制备的中生乳酸链球菌菌株LASTIS 791适用于低第二加热点的奶酪

• 4. STREPTOCOCCUS DIACETILACTIS AROMA-PRODUCING LACTIC STREPTOCOCCI STRAIN EMPLOYED IN BACTERIAL PREPARATE FOR CHEESES WITH LOW SECOND HEATING TEMPERATURE [P] . SU721488A1 . 1980-03-15

  机译： 二次加热温度较低的干酪在细菌制备中使用产链球菌的产乳链球菌乳酸链球菌

• 5. LACTOBACILLUS PLANTARIUM LACTIC ACID BACTERIA STRAIN FOR PRODUCING CHEESES WITH HIGH TEMPERATURE OF THE SECOND RIPENING [P] . SU1339124A1 . 1987-09-23

  机译： 乳酸干酪菌乳酸菌菌株用于生产高温熟油干酪

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• 2. Importance of Halophilic and Halotolerant Lactic Acid Bacteria in Cheeses [C] . G. Melgar-Lalanne, F. Morales-Trejo, Y. Rivera-Espinoza, Symposium on the properties of water . 2015
• 3. Development of cheddar cheese with enhanced conjugated linoleic acid by lactic acid bacteria. [D] . Pandit, Ashish. 2009
• 4. Characterisation of the technological behaviour of mixtures of mesophilic lactic acid bacteria isolated from traditional cheeses made of raw milk without added starters [O] . Alegría Ángel, González Pablo, Delgado Susana, 2017

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• 2. Selection of Lactic Acid Bacteria Isolated from San Sim#243;n da Costa Cheese (PDO) in Order to Develop an Autochthonous Starter Culture [J] . Leticia González ,Araceli Fernández Cuadrillero ,José María Castro . 微生物学（英文） . 2015,第11期
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