The impact of biotechnology on dairy industry-Reference-Cited by-同舟云学术

The impact of biotechnology on dairy industry

Published:2021 Issue: Volume: Page:53-79
ISSN:
Container-title:Microbial Biotechnology in Food and Health
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Author:

Amiri Saber,Aghamirzaei Mostafa,Mostashari Parisa,Sarbazi Mohammad,Tizchang Samira,Madahi Hajar

Publisher

Elsevier

Reference137 articles.

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2. Optimization of bacteriocin production by Lactobacillus acidophilus AA11, a strain isolated from Egyptian cheese;Abo-Amer;Annals of Microbiology,2011

3. Lactobacillus acidophilus bacteriocin, from production to their application: an overview;Ahmed;African Journal of Biotechnology,2010

4. Mutagenicity and antimutagenic activities of lactic acid bacteria (LAB) isolated from fermented durian (tempoyak);Ahmad;Jurnal Sains Kesihatan Malaysia (Malaysian Journal of Health Sciences),2018

5. Anti-hypertensive peptides released from milk proteins by probiotics;Ahtesh;Maturitas,2018

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3. Potential of Cheese-Associated Lactic Acid Bacteria to Metabolize Citrate and Produce Organic Acids and Acetoin;Metabolites;2023-11-06

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