Zobrazeno 1 - 10 of 14 pro vyhledávání: '"Companilactobacillus ginsenosidimutans"'
2
Akademický článek
Bacterial metagenome profiling of hand-made herby cheese samples utilizing high-throughput sequencing to detect geographical indication and marketing potential
Autor: Mustafa Rüstemoğlu, Mehmet Emin Erkan, Gazal Cengiz, Mortaza Hajyzadeh
Publikováno v: Heliyon, Vol 9, Iss 2, Pp e13334- (2023)
Food safety has been a major concern for consumers. Origin of food products matter for consumers such that the quality, reputation, or other special characteristics can be attributed essentially to that origin. While a geographical indication informs
Externí odkaz: https://doaj.org/article/76c5750f45a9436ca10348919f7f2622
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3
Akademický článek
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4
Akademický článek
Recent amendment in the classification and nomenclature of genus Lactobacillus: A taxonomic note on dairy microbes.
Autor: Devi, Nishu1, H. N., Basavaprabhu2, Majumder, Reshab1, S. V., Salini1, Behare, Pradip V.1 pradip.behare@icar.gov.in
Publikováno v: Indian Food Industry Mag. Mar/Apr2024, Vol. 6 Issue 2, p39-58. 20p.
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9
Akademický článek
Microbial Communities and Physiochemical Properties of Four Distinctive Traditionally Fermented Vegetables from North China and Their Influence on Quality and Safety
Autor: Tingting Liang, Xinqiang Xie, Lei Wu, Longyan Li, Haixin Li, Yu Xi, Ying Feng, Liang Xue, Moutong Chen, Xuefeng Chen, Jumei Zhang, Yu Ding, Qingping Wu
Publikováno v: Foods, Vol 11, Iss 1, p 21 (2021)
The bacterial communities and physicochemical characteristics of four types of extremely distinctive traditionally fermented vegetables (pickled pepper (PP), pickled Brassica napobrassica (PBN), salted flowers of wild chives (SFWC), and pickled cucum
Externí odkaz: https://doaj.org/article/e24d07588bf544cf842b5cecb3b0c9b1
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10
Microbial Communities and Physiochemical Properties of Four Distinctive Traditionally Fermented Vegetables from North China and Their Influence on Quality and Safety
Autor: Tingting Liang, Xinqiang Xie, Lei Wu, Longyan Li, Haixin Li, Yu Xi, Ying Feng, Liang Xue, Moutong Chen, Xuefeng Chen, Jumei Zhang, Yu Ding, Qingping Wu
Publikováno v: Foods, Vol 11, Iss 21, p 21 (2022)
Foods; Volume 11; Issue 1; Pages: 21
Foods
The bacterial communities and physicochemical characteristics of four types of extremely distinctive traditionally fermented vegetables (pickled pepper (PP), pickled Brassica napobrassica (PBN), salted flowers of wild chives (SFWC), and pickled cucum
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa36e4c9acdd827f152c671a3ea4cb0c
https://www.mdpi.com/2304-8158/11/1/21
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