Lv2
148 积分 2024-11-20 加入
Identification and Characterization of a Bacteriocin-Like Substance, Produced by <i>Leuconostoc mesenteroides</i>, as a Bio-Preservative Against <i>Listeria monocytogenes</i>
1个月前
已完结
Effect of Lactobacillus plantarum enriched with organic/inorganic selenium on the quality and microbial communities of fermented pickles
1个月前
已完结
Exploring diversity and functional traits of lactic acid bacteria in traditional vinegar fermentation: A review
1个月前
已完结
Inhibition of Aspergillus carbonarius growth and Ochratoxin A production using lactic acid bacteria cultivated in an optimized medium
1个月前
已完结
Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai
1个月前
已完结
Profiling the composition and metabolic functions of microbial community in pellicle-forming radish paocai
1个月前
已完结
Korean kimchi-derived lactic acid bacteria inhibit foodborne pathogenic biofilm growth on seafood and food processing surface materials
1个月前
已完结
Antibacterial effect of phenyllactic acid against Vibrio parahaemolyticus and its application on raw salmon fillets
1个月前
已完结
Isolation and identification of novel antibacterial peptides produced by Lactobacillus fermentum SHY10 in Chinese pickles
3个月前
已完结
Effect of Lactobacillus plantarum enriched with organic/inorganic selenium on the quality and microbial communities of fermented pickles
3个月前
已完结
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