Characteristics of spoilage-associated secondary cucumber fermentation.
about
Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning.Isolation and characterization of an agaro-oligosaccharide (AO)-hydrolyzing bacterium from the gut microflora of Chinese individuals.Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture-Based Methods.Lactobacillus buchneri genotyping on the basis of clustered regularly interspaced short palindromic repeat (CRISPR) locus diversity.Lactococcus lactis metabolism and gene expression during growth on plant tissues.Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Çubuk region in Turkey.Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact.Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride.Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage.Development of a model system for the study of spoilage associated secondary cucumber fermentation during long-term storage.Microbial interactions associated with secondary cucumber fermentation.Olfactory detection of a bacterial short-chain fatty acid acts as an orexigenic signal in Drosophila melanogaster larvae.Vegetable and Fruit Fermentation by Lactic Acid Bacteria
P2860
Q34607661-6DE8B365-39DD-472B-BB6F-C5BEF853CEAAQ35119015-1A9A4001-D4FA-405F-9ECF-7ABBAFA28089Q35852277-F485F754-3CB2-482A-8768-E2B4AF8ADEE4Q37545745-E4B6CCA7-660C-4FA9-84DD-2014AF45B478Q41875206-C9FD4798-B381-4296-98B0-A16756F1A11BQ44628902-47399A89-D646-49E2-9AC2-F7F7D791466DQ44857597-CE65EC6D-B25B-4EA7-8D86-BAA43A11C3BFQ44860529-15C13493-0F29-435F-9499-1E6D1036814EQ44865017-CA8BCC08-2A71-44EE-9F63-13D29D3A24A8Q44865581-BACE1047-B110-48B2-8440-14B7D81A9A06Q44865994-B8C88E17-EA4E-4360-AF9C-0B7F2F378B08Q46272929-5B1AA623-F498-4CD7-8D82-2C5B3F750853Q59156371-4A29B87A-C948-4B31-8B39-1E84B8258C1A
P2860
Characteristics of spoilage-associated secondary cucumber fermentation.
description
2011 nî lūn-bûn
@nan
2011 թուականի Դեկտեմբերին հրատարակուած գիտական յօդուած
@hyw
2011 թվականի դեկտեմբերին հրատարակված գիտական հոդված
@hy
2011年の論文
@ja
2011年学术文章
@wuu
2011年学术文章
@zh-cn
2011年学术文章
@zh-hans
2011年学术文章
@zh-my
2011年学术文章
@zh-sg
2011年學術文章
@yue
name
Characteristics of spoilage-associated secondary cucumber fermentation.
@ast
Characteristics of spoilage-associated secondary cucumber fermentation.
@en
Characteristics of spoilage-associated secondary cucumber fermentation.
@nl
type
label
Characteristics of spoilage-associated secondary cucumber fermentation.
@ast
Characteristics of spoilage-associated secondary cucumber fermentation.
@en
Characteristics of spoilage-associated secondary cucumber fermentation.
@nl
prefLabel
Characteristics of spoilage-associated secondary cucumber fermentation.
@ast
Characteristics of spoilage-associated secondary cucumber fermentation.
@en
Characteristics of spoilage-associated secondary cucumber fermentation.
@nl
P2093
P2860
P356
P1476
Characteristics of spoilage-associated secondary cucumber fermentation.
@en
P2093
Ilenys M Pérez-Díaz
Roger F McFeeters
Suzanne D Johanningsmeier
Wendy Franco
P2860
P304
P356
10.1128/AEM.06605-11
P407
P577
2011-12-16T00:00:00Z