Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds.

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Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds.

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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Potential characterization of ...... o produce flavoring compounds.

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Potential characterization of ...... o produce flavoring compounds.

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Potential characterization of ...... o produce flavoring compounds.

@en

Potential characterization of ...... o produce flavoring compounds.

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Potential characterization of ...... o produce flavoring compounds.

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Potential characterization of ...... o produce flavoring compounds.

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P1476

Potential characterization of ...... to produce flavoring compounds

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P2093

Baokun Li

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Bin Zhuge

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Kaixiong Li

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Xuewei Shi

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Yongqing Ni

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P2860

A novel metagenome-derived beta-galactosidase: gene cloning, overexpression, purification and characterization.

Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of protected designation of origin (PDO) cheese Canestrato Pugliese

Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese.

Cheese rind communities provide tractable systems for in situ and in vitro studies of microbial diversity.

Debaryomyces hansenii--an extremophilic yeast with biotechnological potential.

Biodiversity of the Surface Microbial Consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen Cheeses.

Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses.

Gene expression and biochemical analysis of cheese-ripening yeasts: focus on catabolism of L-methionine, lactate, and lactose

Yeast diversity in a traditional French cheese "Tomme d'orchies" reveals infrequent and frequent species with associated benefits.

Characterization of yeasts isolated from artisanal short-ripened cows' cheeses produced in Galicia (NW Spain).

P31

scholarly article

P356

10.1002/MBO3.533

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P433

http://www.w3.org/2001/XMLSchema#string

P478

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P50

Xiaoji Zheng

P577

2017-12-26T00:00:00Z

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P698

29277964

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P932

5822340

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