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

Shranjeno v:

Bibliografske podrobnosti
izdano v:	BMC Biotechnology vol. 25 (2025), p. 1-15
Glavni avtor:	Alfano, Alberto
Drugi avtorji:	Parecha, Darshankumar, Fusco, Alessandra, Savio, Vittoria, Ida De Chiara, Muscariello, Lidia, Donnarumma, Giovanna, Schiraldi, Chiara
Izdano:	Springer Nature B.V.
Teme:	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
Online dostop:	Citation/Abstract Full Text Full Text - PDF
Oznake:	Označite Brez oznak, prvi označite!

Komentirajte kot prvi!