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Lactococcus lactis ssp. lactis as Potential Functional
Starter Culture

The aim of this study is to identify and characterise potential autochthonous functional starter cultures in homemade horsemeat sausage. The dominant microflora in the samples of horsemeat sausage were lactic acid bacteria (LAB), followed by micrococci. Among the LAB, Lactococcus lactis ssp. lactis...

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書目詳細資料
發表在:Food Technol Biotechnol
Main Authors: Frece, Jadranka, Cvrtila, Jelena, Topić, Ivana, Delaš, Frane, Markov, Ksenija
格式: Artigo
語言:Inglês
出版: University of Zagreb Faculty of Food Technology and Biotechnology 2014
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在線閱讀:https://ncbi.nlm.nih.gov/pmc/articles/PMC5079153/
https://ncbi.nlm.nih.gov/pubmed/27904322
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.52.04.14.3794
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