Lactococcus lactis I7 isolated from traditional Italian cheese making: a biotechnological integrated platform

I tiakina i:

Ngā taipitopito rārangi puna kōrero
I whakaputaina i:	BMC Biotechnology vol. 25 (2025), p. 1-15
Kaituhi matua:	Alfano, Alberto
Ētahi atu kaituhi:	Parecha, Darshankumar, Fusco, Alessandra, Savio, Vittoria, Ida De Chiara, Muscariello, Lidia, Donnarumma, Giovanna, Schiraldi, Chiara
I whakaputaina:	Springer Nature B.V.
Ngā marau:	Italy France Switzerland Bacteria Food products Dairy industry Fed batch Food spoilage Dairy products Batch culture Cheese Lactic acid bacteria Biological activity Fermentation Spoilage Starter cultures Biotechnology Batch processes Lactic acid E coli Gastrointestinal system Pathogens Design of experiments Fermented milk products Productivity Biomass Ultrafiltration Batch processing Intestine Microfiltration Dry cells Cow's milk Milk Process controls Vegan Veganism Glucose Antimicrobial agents Lactose Metabolites Antimicrobial activity Economic Lactococcus lactis Environmental
Urunga tuihono:	Citation/Abstract Full Text Full Text - PDF
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!

Me noho koe te mea tuatahi ki te waiho tākupu!