Establishment of bacteriophages in an immobilized cells system used for continuous inoculation of lactococci

Author:

Macedo M.G.,Champagne C.P.,Vuillemard J.C.,Lacroix C.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Cited by 9 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Improvements in makkhan (traditional Indian cultured butter) production: a review;Journal of Food Science and Technology;2020-08-20

2. Encapsulation Systems in the Food Industry;Food Engineering Series;2013

3. An overview of encapsulation technologies for food applications;Procedia Food Science;2011

4. Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products;Encapsulation Technologies for Active Food Ingredients and Food Processing;2009-09-18

5. Continuous Production of Mixed Lactic Starters Containing Probiotics Using Immobilized Cell Technology;Biotechnology Progress;2008-09-05

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