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potential of bacteriocin-producing lactic acid bacteria for safety improvement of traditional thai fermented meat and human health adisorn swetwiwathana and wonnop visessanguan…
open journal of applied sciences, 2017, 7, 83-97 http:www.scirp.orgjournalojapps issn online: 2165-3925 issn print: 2165-3917 doi: 10.4236ojapps.2017.73008 march 15, 2017…
annals. food science and technology 2013 available on-line at www.afst.valahia.ro volume 14, issue 1, 2013 122 isolation and screening of lactic acid bacteria from fermented…
* to whom all correspondence should be addressed. e-mail: [email protected] journal of pure and applied microbiology, sept. 2018. vol. 12(3), p. 1315-1330 production
antimicrobial microbes-bacteriocin producing lactic acid bacteria lihua fan and jun song atlantic food and horticulture research centre agriculture and agri-food canada kentville…
63 original article malaysian journal of medical sciences vol 8 no 1 januari 2001 63-68 bacteriocin-producing lactic acid bacteria isolated from traditional fermented food…
857 agronomy research established in 2003 by the faculty of agronomy, estonian agricultural university aims and scope: agronomy research is a peer-reviewed international…
progress-2020.10003_proof 19..33development of lactic acid fermented, probiotic sour cherry juice judit perjessyp , ferenc hegyi, magdolna nagy-gasztonyi, rita t€om€osk€ozi-farkas
:ritical reviews in food science and nutrition, 42(2):91-121 (2002) pediocin pa-1, a wide-spectrum bacteriocin trom lactic acid bacteria juan m. rodriguez,l,* maria ,. martinez,l…
microsoft word - beverages-681911.docxsubmitted on 24 mar 2020 hal is a multi-disciplinary open access archive for the deposit and dissemination of sci- entific research
papaya fruit pulp and resulting lactic fermented pulp exert antiviral activity against zika virussubmitted on 15 dec 2020 hal is a multi-disciplinary open access archive
milks and the evaluation of selected strains for application in the manufacturing of cultured milk by requirements for the degree department of food science university of
fermented food products in traditional food use and potential for use as functional foods: overcoming challenges and bottlenecks in production fermented foods , fins, novi…
elsevier pii: so956-7135(97)00075-3 food control, vol. x. no. 5th. pp. 2x9-297, iyyl 0 1yy7 published by elscvier science ltd all rights reserved. printed in great britain…
bioactivity of soymilk fermented by lactic acid bacteria immobilized on agrowastes by teh sue siang thesis submitted in fulfillment of the requirements for the degree of…
elsevier pii: so956-71359700075-3 food control, vol. x. no. 5th. pp. 2x9-297, iyyl 0 1yy7 published by elscvier science ltd all rights reserved. printed in great britain…
chapter 4 © 2013 kongkiattikajorn licensee intech this is an open access chapter distributed under the terms of the creative commons attribution license http:creativecommonsorglicensesby30…
international journal of food microbiology 141 (2010) 73–81 contents lists available at sciencedirect international journal of food microbiology j o u r n a l h o m e p…
international journal of molecular sciences article exopolysaccharides isolated from milk fermented with lactic acid bacteria prevent ultraviolet-induced skin damage in hairless…
21/07/58 1 em1 eme fpe ffe em5 em7 em1 (original) is sleeping. microorganisms in em1 are in a dormant stage. to activate sleeping microorganisms, give them: food and a house.…