نمایش نتایج جستجو برای
کلمات کلیدی: Lactic acid bacteria
موارد یافت شده: 21
1 - Comparing lactic acid bacteria biodiversity in irritable bowel syndrome and healthy gut microbiota (چکیده)2 - اثر کشت‌های آغازگر سویه‌مخلوط تاری بر ویژگی‌های شیمیایی و حسی پنیر فتای فراپالایش آنالوگ طی دوره رسیدگی (چکیده)
3 - In vitro Evaluation of Potential Probiotic Characteristics and Survival of Human and Foodborne Lactic Acid Bacteria (Lacticaseibacillus rhamnosus and Lactiplantibacillus plantarum) in Mice Gastrointestinal Tract (چکیده)
4 - Investigating the Probiotic Properties and Antimicrobial Activity of Lactic Acid Bacteria Isolated from an Iranian Fermented Dairy Product, Kashk (چکیده)
5 - IRANIAN KISHK AS A SOURCE OF LACTIC ACID BACTERIA PRODUCING EXOPOLYSACCHARIDE (چکیده)
6 - IRANIAN KISHK AS A SOURCE OF LACTIC ACID BACTERIA PRODUCING EXOPOLYSACCHARIDE (چکیده)
7 - Biodiversity of exopolysaccharide-producing lactic acid bacteria from Iranian traditional Kishk and optimization of EPS yield by Enterococcus spp. (چکیده)
8 - Evaluation of increasing concentrations of fish waste silage in diets on growth performance, gastrointestinal microbial population, and intestinal morphology of broiler chickens (چکیده)
9 - Evaluation of the ginger and yogurt serum different levels on the lactic flora biodiversity in fermented carrot (چکیده)
10 - Evaluation of the bioprotectivity of Lactobacillus binary/ternary cultures in yogurt (چکیده)
11 - γ‐aminobutyric acid synthesis as a bioactive compound by lactic acid bacteria (چکیده)
12 - Preparation of fish waste silage and its effect on the growth performance and meat quality of broiler chickens (چکیده)
13 - Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Horreh, a Traditional Iranian Fermented Food (چکیده)
14 - ارزیابی مقاومت آنتی بیوتیکی و ایمنی سویه های اسید لاکتیک باکتری ها....... (چکیده)
15 - Effects of supplementation of lactic acid bacteria on growth performance, blood metabolites and fecal coliform and lactobacilli of young dairy calves (چکیده)
16 - Isolation, identification and comparison of lactic acid bacteria from fermented be produced in Iran Kimchi with Korean commercial samples: introduction of a probiotic product (چکیده)
17 - Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches (چکیده)
18 - Isolation and Identification of Lactic Acid Bacteria from Koozeh Cheese (چکیده)
19 - Evaluation of Sourdough Effect on Microbiological Shelf Life and Sensory Properties oflranian Barbari Bread (چکیده)
20 - Diversity of lactic acid bacteria isolated from Kurdish ewe s milk cheese (چکیده)
21 - Evaluation of sourdough Effect on Iranian Barbari Bread Staling (چکیده)
