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Lactobacillus buchneri
A Taxonomic Note on the Genus Lactobacillus
Abstract Daughtry, Katheryne Virginia
A Taxonomic Note on the Genus Lactobacillus
Characterization of Cucumber Fermentation Spoilage Bacteria by Enrichment Culture and 16S Rdna Cloning
Impact of Molasses and Microbial Inoculants on Fermentation Quality, Aerobic Stability, and Bacterial and Fungal Microbiomes Of
The Biodiversity of Lactobacillus Spp. from Iranian Raw Milk Motal Cheese and Antibacterial Evaluation Based on Bacteriocin‑Encoding Genes Fahimeh Azizi, Mohammad B
A Genome-Based Species Taxonomy of the Lactobacillus Genus Complex
Taxonomy of Lactobacilli and Bifidobacteria
Lactobacillus Buchneri
Microorganisms-07-00595-V2.Pdf
GRAS Notice 758 for Lactobacillus Helveticus R0052, Bifidobacterium
GRAS Notice 871, Lactobacillus Acidophilus DDS-1
Characterization of Buchnericin LB Produced by Lactobacillus Buchneri LB
Bacterial Ecology of Fermented Cucumber Rising Ph Spoilage As Determined by Nonculture‐
Dynamic Succession of Microbiota During Ensiling of Whole Plant Corn Following Inoculation with Lactobacillus Buchneri and Lacto
Expanding the Biotechnology Potential of Lactobacilli Through Comparative Genomics of 213 Strains and Associated Genera
Effects of Inoculants Lactobacillus Brevis and Lactobacillus Parafarraginis on the Fermentation Characteristics and Microbial Co
Isolation, Characterisation and Identification of Lactobacilli Focusing
Top View
Food Fermentations: Microorganisms with Technological Beneficial Use International Journal of Food Microbiology
Antimicrobial Activity of Essential Oils and Their Components Against Lactic Acid Bacteria
Update of Probiotics in Human World: a Nonstop Source of Benefactions Till the End of Time
Application and Future Prospective of Lactic Acid Bacteria As Natural Additives for Silage Production—A Review