相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang
Aline B. Dantas et al.
JOURNAL OF DAIRY SCIENCE (2016)
Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical-chemical and metabolic activity analyses
Aline L. D. Batista et al.
FOOD RESEARCH INTERNATIONAL (2015)
Probiotic butter: Stability, free fatty acid composition and some quality parameters during refrigerated storage
Tuba Erkaya et al.
INTERNATIONAL DAIRY JOURNAL (2015)
Protective effects of Lactobacillus cultures in Dutch-type cheese-like products
Marek Aljewicz et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk
Miguel Meirelles de Oliveira et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)
Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria
B. Ganesan et al.
JOURNAL OF APPLIED MICROBIOLOGY (2014)
Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria
E. Mani-Lopez et al.
JOURNAL OF DAIRY SCIENCE (2014)
Viability of the Lactobacillus rhamnosus HN001 Probiotic Strain in Swiss- and Dutch-Type Cheese and Cheese-Like Products
Grazyna Cichosz et al.
JOURNAL OF FOOD SCIENCE (2014)
Antagonistic activity of dairy lactobacilli against gram-foodborne pathogens
Marco Geria et al.
ACTA SCIENTIARUM-TECHNOLOGY (2014)
Food Safety Systems in a Small Dairy Factory: Implementation, Major Challenges, and Assessment of Systems' Performances
Sueli Cusato et al.
FOODBORNE PATHOGENS AND DISEASE (2013)
Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions
Lucia Abadia-Garcia et al.
INTERNATIONAL DAIRY JOURNAL (2013)
Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses
Patricia Burns et al.
FOOD MICROBIOLOGY (2012)
Prevalence and characterization of antibiotic resistant Enterococcus faecalis in French cheeses
Emmanuel Jamet et al.
FOOD MICROBIOLOGY (2012)
Probiotic ice cream: viability of probiotic bacteria and sensory properties
Reza Mohammadi et al.
ANNALS OF MICROBIOLOGY (2011)
Antibacterial free fatty acids: activities, mechanisms of action and biotechnological potential
Andrew P. Desbois et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2010)
Evaluation of metabolic activities of enterococci isolated from Pecorino Abruzzese cheese
A. Serio et al.
INTERNATIONAL DAIRY JOURNAL (2010)
Characterization and safety evaluation of enterococci isolated from Spanish goats' milk cheeses
Antonio M. Martin-Platero et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Determination of microbiological contamination sources during Turkish white cheese production
Seran Temelli et al.
FOOD CONTROL (2006)
Anticlostridial activity of Lactobacillus isolated from semi-hard cheeses
P Christiansen et al.
INTERNATIONAL DAIRY JOURNAL (2005)
Biochemistry of cheese ripening
PLH McSweeney
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2004)
Effect of Lactobacillus helveticus and Propionibacterium freudenrichii ssp shermanii combinations on propensity for split defect in Swiss cheese
SR White et al.
JOURNAL OF DAIRY SCIENCE (2003)
Interaction between propionibacteria and starter/non-starter lactic acid bacteria in Swiss-type cheeses
MT Frohlich-Wyder et al.
LAIT (2002)
Recent advances in cheese microbiology
TP Beresford et al.
INTERNATIONAL DAIRY JOURNAL (2001)
Characterisation of yeast flora isolated from an artisanal Portuguese ewes' cheese
S Pereira-Dias et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)