has been cited by the following article(s):
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[1]
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Development of therapeutic or prophylactic recombinant Lactococcus lactis NZ9000-fermented milk with KRAS mimotope
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Food Biotechnology,
2022 |
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[2]
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Modification of fast-slow differential agar medium for selective isolation of potential starter lactic acid bacteria from cheese
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MethodsX,
2022 |
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[3]
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Des indicateurs pour accompagner «les éleveurs de microbes». Une communauté épistémique face au problème des laits «paucimicrobiens» dans la …
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Revue d'anthropologie des …,
2021 |
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[4]
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Valorisation de sous-produits végétaux par fermentation pour la production de composés à valeur ajoutée: Production d'acide L-lactique par fermentation de pulpe de …
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2020 |
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[5]
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Potential Inhibitory Effect of Probiotic Lactococcus lactis and Lactobacillus acidophilus on Helicobacter pylori in Traditional Egyptian White Soft Cheese: In vitro Study
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2019 |
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[6]
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Growth needs and culture media for LAB and dairy‐associated species
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2018 |
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[7]
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Evolution of carrot pulps during spontaneous fermentation
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2018 |
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[8]
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IN VITRO ANTIFUNGAL POTENTIAL OF Lactococcus lactis ISOLATED FROM AGRICULTURAL SOILS IN TERENGGANU AGAINST ANTHRACNOSE PATHOGEN, Colletotrichum capsici
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Malaysian Applied Biology,
2018 |
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[9]
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شناسایی باکتری های اسید لاکتیک جدا شده از ماست های سنتی عشایر خراسان رضوی
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2017 |
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[10]
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Growth needs and culture media for LAB and dairy associated species
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2017 |
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[11]
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Probiotic Lactococcus lactis: A Review
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2017 |
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[12]
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Growth 7 needs and culture media for LAB and dairy‐associated species
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2017 |
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[13]
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شناسايي باکتري هاي اسيد لاکتيک جدا شده از ماست هاي سنتي عشاير خراسان رضوي
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English Journals Database of Iran,
2017 |
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[14]
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Eliker-trimethoprim medium: A new selective tool for the isolation and growth of Lactococcus species
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2016 |
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[15]
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Sensory, microbiological and physico-chemical characterization of Klila, a traditional cheese made in the south-west of Algeria
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African Journal of Microbiology Research,
2016 |
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[16]
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Identification of lactic acid bacteria isolated from traditional yoghurts of Khorasan-e-Razavi
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Journal of food …,
2016 |
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[17]
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Identification, typing and functional characterization of dominant lactic acid bacteria strains from Iranian traditional yoghurt
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European Food Research and Technology,
2015 |
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[18]
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Identification of Lactic Acid Bacteria in Raw Milk and Kariesh Cheese with Special Reference to Lactococcus garvieae
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Journal of Food and Nutrition Sciences,
2015 |
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[19]
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“Evaluación de lactosuero como medio de cultivo para la producción de biomasa de
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[1]
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Microbiology in Dairy Processing
2017
DOI:10.1002/9781119115007.ch7
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[2]
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Identification, typing and functional characterization of dominant lactic acid bacteria strains from Iranian traditional yoghurt
European Food Research and Technology,
2016
DOI:10.1007/s00217-015-2562-3
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[3]
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Sensory, microbiological and physico-chemical characterization of Klila, a traditional cheese made in the south-west of Algeria
African Journal of Microbiology Research,
2016
DOI:10.5897/AJMR2016.8264
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