Subject
Applied Microbiology and Biotechnology,Food Science
Reference43 articles.
1. Developing a kinetic model for co-culture of yogurt starter bacteria growth in pH controlled batch fermentation;Aghababaie;Journal of Food Engineering,2015
2. Antimicrobial potential of bacteriocins: In therapy, agriculture and food preservation;Ahmad;International Journal of Antimicrobial Agents,2017
3. Production of Ryazhenka, a traditional Ukrainian fermented baked milk, by using electro-activated whey as supplementing ingredient and source of lactulose;Aidarbekova;Food Bioscience,2022
4. Study of the physico-chemical, structural, microbiological properties and volatile flavour compounds profile of kefir supplemented with electro-activated whey;Aidarbekova;International Dairy Journal,2022
5. Driving the expression of the Salmonella enterica sv Typhimurium flagellum using flhDC from Escherichia coli results in key regulatory and cellular differences;Albanna;Scientific Reports,2018