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Refinado por: Nome da Publicação: LWT - Food Science and Technology remover assunto: Streptococcus remover
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1
Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage
Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage
Material Type:
Artigo 		Adicionar ao Meu Espaço

Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage

Cínthia Hoch Batista de Souza Susana Marta Isay Saad

LWT - Food Science and Technology London v. 42, n. 2, p. 633-640, 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

2
Effect of inulin on the growth and metabolism of probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus
Effect of inulin on the growth and metabolism of probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of inulin on the growth and metabolism of probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus

Ricardo Pinheiro de Souza Oliveira Patrizia Perego; Maricê Nogueira de Oliveira; Attilio Converti

LWT - Food Science and Technology Amsterdam v. 47, n. 2, p. 358-363, 2012

Amsterdam 2012

Item não circula. Consulte sua biblioteca.(Acessar)

3
Bacteriocin-like inhibitory substances (BLIS) produced by Bacillus cereus: preliminary characterization and application of partially purified extract containing BLIS for inhibiting Listeria monocytogenes in pineapple pulp
Bacteriocin-like inhibitory substances (BLIS) produced by Bacillus cereus: preliminary characterization and application of partially purified extract containing BLIS for inhibiting Listeria monocytogenes in pineapple pulp
Material Type:
Artigo 		Adicionar ao Meu Espaço

Bacteriocin-like inhibitory substances (BLIS) produced by Bacillus cereus: preliminary characterization and application of partially purified extract containing BLIS for inhibiting Listeria monocytogenes in pineapple pulp

Juliana Abigail Leite Fabrício Luiz Tulini; Fernanda Barbosa dos Reis-Teixeira; Leon Rabinovitch; Jeane Quintanilha Chaves; Nathalia Gonsales Rosa; Hamilton Cabral; Elaine Cristina Pereira De Martinis

LWT - Food Science and Technology London v. 72, p. 261-266, 2016

London 2016

Localização: FCFRP - Fac. Ciên. Farm. Ribeirão Preto    (pcd 2800358 Estantes Deslizantes )(Acessar)

4
Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage
Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage
Material Type:
Artigo 		Adicionar ao Meu Espaço

Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage

Cínthia Hoch Batista de Souza Susana Marta Isay Saad

LWT - Food Science and Technology London v. 42, n. 2, p. 633-640, 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

5
Effect of inulin on the growth and metabolism of probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus
Effect of inulin on the growth and metabolism of probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of inulin on the growth and metabolism of probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus

Ricardo Pinheiro de Souza Oliveira Patrizia Perego; Maricê Nogueira de Oliveira; Attilio Converti

LWT - Food Science and Technology Amsterdam v. 47, n. 2, p. 358-363, 2012

Amsterdam 2012

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Oliveira, R
  2. Converti, A
  3. Souza, C
  4. Perego, P
  5. Oliveira, M

Neste Assunto:

  1. Probióticos
  2. Lactobacillus
  3. Metabolismo De Proteína
  4. Sistema Respiratório
  5. Nasofaringe

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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