Lv1
30 积分 2025-11-03 加入
Fabrication of Delivery Gels with Micellar Casein Concentrates (MCC) Using Microfiltration Embedding Lactobacillus Rhamnosus GG (LGG): Effect of Temperature on Structure, Rheological Behavior, and Texture
3个月前
已完结
Quorum Sensing of Lactic Acid Bacteria: Progress and Insights
4个月前
已完结
Physiology and antioxidant activity of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 in response to lactic acid stress
4个月前
已完结
Secretome-Mediated Interactions with Intestinal Epithelial Cells: A Role for Secretome Components from Lactobacillus rhamnosus R0011 in the Attenuation of Salmonella enterica Serovar Typhimurium Secretome and TNF-α–Induced Proinflammatory Responses
4个月前
已完结
Impact of pre-exposure stress on the growth and viability of Lactobacillus acidophilus in regular, buriti pulp and orange byproduct fermented milk products
4个月前
已完结
Protection Mechanism of Metal Ion Pre-Stress on Lactobacillus acidophilus CICC 6074 under Acid Tolerance
4个月前
已完结
Effect of temperature and pH on the probiotication ofPunica granatumjuice usingLactobacillusspecies
4个月前
已完结
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