Bacterial biodiversity of traditional Zabady fermented milk.
about
Complete genome sequence and description of Lactococcus garvieae M14 isolated from Algerian fermented milkDynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheesesThe Plasmid Complement of the Cheese Isolate Lactococcus garvieae IPLA 31405 Revealed Adaptation to the Dairy EnvironmentNew Insights into the Anti-pathogenic Potential of Lactococcus garvieae against Staphylococcus aureus Based on RNA Sequencing Profiling.Characterization of two safe Enterococcus strains producing enterocins isolated from Egyptian dairy products.Lactic acid bacteria and yeasts involved in the fermentation ofamabere amaruranu, a Kenyan fermented milkGenome sequence of Lactococcus garvieae IPLA 31405, a bacteriocin-producing, tetracycline-resistant strain isolated from a raw-milk cheeseInteraction between lactic acid bacteria and yeasts in airag, an alcoholic fermented milk.
P2860
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P2860
Bacterial biodiversity of traditional Zabady fermented milk.
description
2007 nî lūn-bûn
@nan
2007 թուականի Նոյեմբերին հրատարակուած գիտական յօդուած
@hyw
2007 թվականի նոյեմբերին հրատարակված գիտական հոդված
@hy
2007年の論文
@ja
2007年学术文章
@wuu
2007年学术文章
@zh-cn
2007年学术文章
@zh-hans
2007年学术文章
@zh-my
2007年学术文章
@zh-sg
2007年學術文章
@yue
name
Bacterial biodiversity of traditional Zabady fermented milk.
@ast
Bacterial biodiversity of traditional Zabady fermented milk.
@en
Bacterial biodiversity of traditional Zabady fermented milk.
@nl
type
label
Bacterial biodiversity of traditional Zabady fermented milk.
@ast
Bacterial biodiversity of traditional Zabady fermented milk.
@en
Bacterial biodiversity of traditional Zabady fermented milk.
@nl
prefLabel
Bacterial biodiversity of traditional Zabady fermented milk.
@ast
Bacterial biodiversity of traditional Zabady fermented milk.
@en
Bacterial biodiversity of traditional Zabady fermented milk.
@nl
P2093
P1476
Bacterial biodiversity of traditional Zabady fermented milk.
@en
P2093
Delacroix-Buchet A
El-Baradei G
P304
P356
10.1016/J.IJFOODMICRO.2007.11.014
P577
2007-11-17T00:00:00Z