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Resistance to bacteriocin Lcn972 improves oxygen tolerance of Lactococcus lactis IPLA947 without compromising its performance as a dairy starter

BACKGROUND: Lactococcus lactis is the main component of the mesophilic starters used in cheese manufacture. The success of milk fermentation relies on the viability and metabolic activity of the starter bacteria. Therefore, robust strains able to withstand the harsh conditions encountered during che...

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Foilsithe in:BMC Microbiol
Main Authors: López-González, María Jesús, Campelo, Ana Belén, Picon, Antonia, Rodríguez, Ana, Martínez, Beatriz
Formáid: Artigo
Teanga:Inglês
Foilsithe: BioMed Central 2018
Ábhair:
Rochtain Ar Líne:https://ncbi.nlm.nih.gov/pmc/articles/PMC6053707/
https://ncbi.nlm.nih.gov/pubmed/30029618
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12866-018-1222-8
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