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Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese
BACKGROUND: Lactobacillus rhamnosus is a non-starter lactic acid bacterium that plays a significant role during cheese ripening, leading to the formation of flavor. In long-ripened cheeses it persists throughout the whole time of ripening due to its capacity to adapt to changing environmental condit...
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| Main Authors: | , , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
BioMed Central
2014
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3928093/ https://ncbi.nlm.nih.gov/pubmed/24506811 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1471-2180-14-28 |
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