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CNKI学位论文(48)
CNKI期刊论文0611(1)
知网期刊论文(198)
在“
SpringerLink电子期刊
”中,
命中:
13
条,耗时:0.031985 秒
在所有数据库中总计命中:
247
条
1.
Selection and evaluation of functional characteristics of
autochthonous
lactic
acid
bacteria
isolated from traditional fermented stinky bean (
Sataw-Dong
)
作者:
Krittanon Jampaphaeng
;
Luca Cocolin
;
Suppasil Maneerat
关键词:
Lactic
acid
bacteria
;
Lactobacillus fermentum
;
Lactobacillus plantarum
;
Probiotic
;
Sataw
;
Dong
刊名:Annals of Microbiology
出版年:2017
2.
Dynamics of
lactic
acid
bacteria
in “Pecorino di Tramonti”—a ewe’s milk cheese—with particular emphasis on enterococci: a preliminary study
作者:
Amalia Mormile
;
Maria Barile
;
Raffaelina Mercogliano…
关键词:
Pecorino cheese
;
Autochthonous
lactic
acid
bacteria
;
Enterococci
;
Ribotyping
刊名:Annals of Microbiology
出版年:2016
3.
Genetic and functional analysis of biogenic amine production capacity among starter and non-starter
lactic
acid
bacteria
isolated from artisanal cheeses
作者:
Victor Ladero
;
María Cruz Martín
;
Bego?a Redruello…
关键词:
Biogenic amines
;
Tyramine
;
Putrescine
;
Tyrosine decarboxylase
;
Agmatine deiminase
刊名:European Food Research and Technology
出版年:2015
4.
Autochthonous
starter culture selection to keep traditions in the manufacture of dry sausages alive
作者:
Noelia Z. Palavecino Prpich
;
Marcela P. Castro
;
María E. Cayré…
关键词:
Dry fermented sausages
;
Lactic
acid
bacteria
;
Coagulase
;
negative cocci
;
Starter cultures
;
Chaco Argentina
;
Traditional food
刊名:Annals of Microbiology
出版年:2015
5.
Identification, typing and investigation of the dairy characteristics of
lactic
acid
bacteria
isolated from “Vastedda della valle del Belìce-cheeses
作者:
Raimondo Gaglio (1)
Nicola Francesca (1)
Rosalia Di Gerlando (1)
Margherita Cruciata (1)
Rosa Guarcello (1)
Baldassare Portolano (1)
Giancarlo Moschetti (1)
Luca Settanni (1)
关键词:
Acid
ifying capacity
;
Bacteriocins
;
Diacetyl
;
Lactic
acid
bacteria
;
Raw ewes-milk cheese
刊名:Dairy Science & Technology
出版年:2014
6.
Volatile composition and improvement of the aroma of industrial Manchego cheese by using Lactobacillus paracasei subsp. paracasei as adjunct and other
autochthonous
strains as starters
作者:
Justa M. Poveda (1)
Pedro Nieto-Arribas (1)
Susana Sese?a (2)
Rosa Chicón (1)
Lucía Castro (1) (3)
Llanos Palop (2)
Lourdes Cabezas (1) (4)
关键词:
Adjunct lactobacilli
;
Non
;
starter
lactic
acid
bacteria
;
Manchego cheese
;
Volatile compounds
;
Sensory analysis
刊名:European Food Research and Technology
出版年:2014
7.
Isolation and molecular characterization of lactobacilli from traditional fermented Dahi produced at different altitudes in Nepal
作者:
Ranjan Koirala (2) (3)
Giovanni Ricci (1)
Valentina Taverniti (1)
Chiara Ferrario (1)
Rajani Malla (3)
Sangita Shrestha (2)
Maria Grazia Fortina (1)
Simone Guglielmetti (1)
关键词:
Traditional fermented Dahi
;
Autochthonous
Lactobacilli
;
PCR
;
Molecular fingerprinting
刊名:Dairy Science & Technology
出版年:2014
8.
Effect of the use of
autochthonous
Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of
作者:
Nicoletta P. Mangia (1)
Antonio Trani (2)
Aldo Di Luccia (3)
Michele Faccia (2)
Giuseppe Gambacorta (2)
Francesco Fancello (1)
Pietrino Deiana (1)
关键词:
Sausage
;
Starter
;
Staphylococcus
;
Lactobacillus
;
Amino
acid
s
;
Biogenic amines
刊名:European Food Research and Technology
出版年:2013
9.
Effect of
acid
lactic
bacteria
isolated from faeces of healthy dogs on growth parameters and aflatoxin B1 production by Aspergillus species in vitro
作者:
María Guillermina Fernández-Juri (1) (3)
Julián A. Muzzolón (1) (2)
Ana María Dalcero (1) (2)
Carina E. Magnoli (1) (2)
关键词:
Aspergillus flavus
;
Aspergillus parasiticus
;
Lactic
acid
bacteria
;
Lag phase
;
Growth rate
;
Aflatoxin B1
刊名:Mycotoxin Research
出版年:2011
10.
Formation of biogenic amines and vitamin K contents in the Norwegian
autochthonous
cheese Gamalost during ripening
作者:
Tahir Mahmood Qureshi (1)
Cees Vermeer (2)
Gerd E. Vegarud (1)
Roger K. Abrahamsen (1)
Siv Skeie (1)
关键词:
Gamalost
;
Ripening
;
Biogenic amines
;
Vitamin K
刊名:Dairy Science & Technology
出版年:2013
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