نمایش نتایج جستجو برای
نویسنده: Baltasar Mayo
موارد یافت شده: 9
1 - Screening of lactic acid bacteria strains isolated from Iranian traditional dairy products for GABA production and optimization by response surface methodology (چکیده)2 - IRANIAN KISHK AS A SOURCE OF LACTIC ACID BACTERIA PRODUCING EXOPOLYSACCHARIDE (چکیده)
3 - Biodiversity of exopolysaccharide-producing lactic acid bacteria from Iranian traditional Kishk and optimization of EPS yield by Enterococcus spp. (چکیده)
4 - Evaluation of antioxidant, antibacterial and cytotoxicity activities of exopolysaccharide from Enterococcus strains isolated from traditional Iranian Kishk (چکیده)
5 - Technological characteristics of Lactobacillus spp. isolated from Iranian raw milk Motal cheese (چکیده)
6 - Identification, typing and functional characterization of dominantl actic acid bacteria strains from Iranian traditional yoghurt (چکیده)
7 - Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes (چکیده)
8 - The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese (چکیده)
9 - Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches (چکیده)
