搜索结果: 1-2 共查到“食品科学技术 Cultural Parameters”相关记录2条 . 查询时间(0.088 秒)
Study of Physical and Cultural Parameters on the Bacteriocins Produced by Lactic Acid Bacteria Isolated from Traditional Indian Fermented Foods
Physical Cultural Parameters Bacteriocins Lactic Acid Bacteria Indian Fermented Foods
2010/11/8
Lactic Acid Bacteria (LAB) predominates the micro flora of fermented products. They produce metabolites that inhibit the growth of food-borne pathogens and spoilage microorganisms. The objectives of t...
Study of Physical and Cultural Parameters on the Bacteriocins Produced by Lactic Acid Bacteria Isolated from Traditional Indian Fermented Foods
Study of Physical Cultural Parameters
2016/5/31
Lactic Acid Bacteria (LAB) predominates the micro flora of fermented products. They produce metabolites that inhibit the growth of food-borne pathogens and spoilage microorganisms. The objectives of t...