Zobrazeno 1 - 10
of 10 440
pro vyhledávání: '"PROPIONIBACTERIA"'
Autor:
L.I. Vorobjeva
In a sense, propionic acid bacteria are domesticated bacteria. They might have been used for cheese making as early as 9000 years Be. In the last 40 years their pmctical uses have expanded to include vitamin B12 and propionic acid production, bread b
Autor:
Roberta Coronas, Giacomo Zara, Antonio Gallo, Gabriele Rocchetti, Marco Lapris, Giacomo Luigi Petretto, Severino Zara, Francesco Fancello, Ilaria Mannazzu
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Dairy propionibacteria are Gram positive Actinomycetota, routinely utilized as starters in Swiss type cheese making and highly appreciated for their probiotic properties and health promoting effects. In this work, within the frame of a circular econo
Externí odkaz:
https://doaj.org/article/90237892b0fc43ca954e2579bd435994
Publikováno v:
In Food Bioscience February 2023 51
Autor:
Ziarno, Małgorzata1 (AUTHOR) malgorzata_ziarno@sggw.edu.pl, Bryś, Joanna2 (AUTHOR), Kowalska, Ewa1 (AUTHOR), Cichońska, Patrycja1 (AUTHOR)
Publikováno v:
Scientific Reports. 9/16/2023, Vol. 13 Issue 1, p1-14. 14p.
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-14 (2023)
Abstract This study aimed at investigating the influence of different variants of bacterial starter cultures on the metabolism of the bacteria used, cheese protein digestibility, and fatty acid profile. The results revealed that lactic acid bacteria
Externí odkaz:
https://doaj.org/article/50c47eddae03449aaf2cf5e072232f9f
Autor:
Guan, Ningzi1, Zhuge, Xin1, Li, Jianghua, Shin, Hyun-dong2, Wu, Jing3, Shi, Zhongping1 zpshi@jiangnan.edu.cn, Liu, Long longliu@jiangnan.edu.cn
Publikováno v:
Applied Microbiology & Biotechnology. Jan2015, Vol. 99 Issue 2, p585-600. 16p.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
In Essential Microbiology for Dentistry Edition: Sixth Edition. 2025:135-137