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Weissella kimchii
Appendix 1. New and Emended Taxa Described Since Publication of Volume One, Second Edition of the Systematics
The Genus Weissella: Taxonomy, Ecology and Biotechnological Potential
Why Are Weissella Spp. Not Used As Commercial Starter Cultures for Food Fermentation?
PROBIOTIC PROPERTIES of PEDIOCOCCUS.Pdf
Weissella Confusa Isolated from Vaginal Swab of Indian Women
Isolation and Identification of Lactic Microbiota from Kimchi, Produced in Iran, Based on Biochemical and Molecular Methods
Molecular Characterization and Population Dynamics of Lactic Acid Bacteria During the Fermentation of Sorghum
Analysis of Phylogenetic Lactic Acid Bacteria in Glutinous Rice “Tape Ketan” by Bioinformatic Tools in Relation with Its Bacteriocin Product
Redalyc.Effects of Fermentation Substrates and Conservation Methods on the Viability and Antimicrobial Activity of Weissella
Effects of Fermentation Substrates and Conservation Methods on the Viability and Antimicrobial Activity of Weissella Confusa and Its Metabolites
16S Rdna Metabarcoding of the Bacterial Community Associated with Workers of Pheidole Rugaticeps Emery (Hymenoptera: Formicidae)
Evaluation of the Functional Potential of Weissella and Lactobacillus Isolates Obtained From
Microbiology and Fermentation of Fermented Foods.Pdf
Effects of Fermentation Substrates and Conservation Methods on the Viability and Antimicrobial Activity of Weissella Confusa and Its Metabolites
The Weissella Genus in the Food Industry
Weissella Kimchii Sp. Nov., a Novel Lactic Acid Bacterium from Kimchi
Application and Future Prospective of Lactic Acid Bacteria As Natural Additives for Silage Production—A Review
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