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Publisher : university of zagreb faculty of food technology and biotechnology
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Polifazna karakterizacija i tehnološke mogućnosti nestarterskih bakterija mliječno-kiselog vrenja iz alžirskog sirovog devinog mlijeka

Subjects: devino mlijeko; bakterije mliječno-kiselog vrenja; molekularna identifikacija

  • Source: Food Technology and Biotechnology; ISSN 1334-2606 (Online); ISSN 1330-9862 (Print); ISSN-L 1330-9862; CODEN FTBRFD; Volume 58; Issue 3

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Izolacija i karakterizacija bakterija mliječno-kiselog vrenja iz fermentiranih argentinskih proizvoda i njihova moguća primjena kao starter kultura za fermentaciju povrća

Subjects: fermentirano povrće; bakterije mliječno-kiselog vrenja; starter kulture

  • Source: Food Technology and Biotechnology; ISSN 1334-2606 (Online); ISSN 1330-9862 (Print); ISSN-L 1330-9862; CODEN FTBRFD; Volume 56; Issue 3

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Academic Journal

Polyphasic Characterisation of Non-Starter Lactic Acid Bacteria from Algerian Raw Camel’s Milk and Their Technological Aptitudes

Subjects: camel’s milk; lactic acid bacteria; molecular identification

  • Source: Food Technology and Biotechnology, Vol 58, Iss 3, Pp 260-272 (2020)

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Karakterizacija i odabir autohtonih bakterija mliječno-kiselog vrenja kao starter kultura u zanatskoj proizvodnji vlasinskog sira iz svježeg kozjeg mlijeka

Subjects: zanatski vlasinski sir; bakterije mliječno-kiselog vrenja; rep-PCR

  • Source: Food Technology and Biotechnology; ISSN 1334-2606 (Online); ISSN 1330-9862 (Print); ISSN-L 1330-9862; CODEN FTBRFD; Volume 51; Issue 4

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Antimikrobna aktivnost – najvažnije svojstvo probiotičkih bakterija i starter kultura

Subjects: antimikrobno djelovanje; bakteriocini; bakterije mliječne kiseline

  • Source: Food Technology and Biotechnology; ISSN 1334-2606 (Online); ISSN 1330-9862 (Print); ISSN-L 1330-9862; CODEN FTBRFD; Volume 48; Issue 3

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Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Starters for Fermentation of Vegetables

Subjects: fermented vegetables; lactic acid bacteria; starter culture

  • Source: Food Technology and Biotechnology, Vol 56, Iss 3, Pp 398-410 (2018)

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Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures

Subjects: artisanal Vlasina cheese; lactic acid bacteria; rep-PCR

  • Source: Food Technology and Biotechnology, Vol 51, Iss 4, Pp 554-563 (2013)

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Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Starters for Fermentation of Vegetables

Subjects: lactic acid bacteria; lcsh:Food processing and manufacture; fermented vegetables

  • Source: Food Technology and BiotechnologyFood Technology and Biotechnology, Vol 56, Iss 3, Pp 398-410 (2018)

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  • 1-8 ل  8 نتائج ل ""Acetoin""