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Refinado por: autor: Franco, B remover Nome da Publicação: Journal of Applied Microbiology remover
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1
Bacteriocinogenic and virulence potential of Enterococcus isolates obtained from raw milk and cheese
Bacteriocinogenic and virulence potential of Enterococcus isolates obtained from raw milk and cheese
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Bacteriocinogenic and virulence potential of Enterococcus isolates obtained from raw milk and cheese

Paulo Mendonça Moraes Luana Martins Perin; Svetoslav Dimitrov Todorov; Abelardo Silva Júnior; Bernadette Dora Gombossy de Melo Franco; Luís Augusto Nero

Journal of Applied Microbiology Malden v. 113, n. 2, p. 318-328, 2012

Malden 2012

Item não circula. Consulte sua biblioteca.(Acessar)

2
Isolation and identification of bacteriocinogenic strain of Lactobacillus plantarum with potential beneficial properties from donkey milk
Isolation and identification of bacteriocinogenic strain of Lactobacillus plantarum with potential beneficial properties from donkey milk
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Isolation and identification of bacteriocinogenic strain of Lactobacillus plantarum with potential beneficial properties from donkey milk

A Murua Svetoslav Dimitrov Todorov; Antônio Diogo Silva Vieira; Rafael Chacon Ruiz Martinez; Alenka Cencic; Bernadette Dora Gombossy de Melo Franco

Journal of Applied Microbiology Hoboken v. 114, n. 6, p. 1793-1809, 2013

Hoboken 2013

Item não circula. Consulte sua biblioteca.(Acessar)

3
Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy
Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy
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Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy

Vanessa Bíscola Yvan Choiset; Hanitra Rabesona; Jean-Marc Chobert; Thomas Haertlé; Bernadette Dora Gombossy de Melo Franco

Journal of Applied Microbiology Hokoken v. 125, p. 564-574, 2018

Hoboken 2018

Item não circula. Consulte sua biblioteca.(Acessar)

4
Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese
Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese
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Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese

S. C Ribeiro M. C Coelho; Svetoslav Dimitrov Todorov; Bernadette Dora Gombossy de Melo Franco; M. L. E Dapkevicius; C. C. G Silva

Journal of Applied Microbiology Hoboken v. 116, n. 3, p. 573-585, 2014

Hoboken 2014

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Franco, B
  2. Todorov, S
  3. Perin, L
  4. Martinez, R
  5. Chobert, J

Neste Assunto:

  1. Queijo
  2. Enterococcus
  3. Laticínios
  4. Metabolismo De Proteína
  5. Bactérias Láticas

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

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