L'état des connaissances en matière de nutrition des bactéries lactiques
Author:
Publisher
EDP Sciences
Subject
Food Science
Link
http://lait.dairy-journal.org/10.1051/lait:1983629-63018/pdf
Cited by 46 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. Bioprospecting of Leuconostoc mesenteroides strains isolated from Algerian raw camel and goat milk for technological properties useful as adjunct starters;AFR J MICROBIOL RES;2012
2. Interactions between Lactococcus lactis and Streptococcus thermophilus strains in Cheddar cheese processing conditions;International Dairy Journal;2009-11
3. Evaluation of de-lipidated egg yolk and yeast autolysate as growth supplements for lactic acid bacteria culture;International Journal of Dairy Technology;2007-11
4. Studies on bacteriocin (thermophilin T) production by Streptococcus thermophilus ACA-DC 0040 in batch and fed-batch fermentation modes;Antonie van Leeuwenhoek;2007-02-21
5. Bioutilisation of whey for lactic acid production;Food Chemistry;2007
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