首页> 外文期刊>Food microbiology >Corrigendum to 'Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses' Food Microbiol. 73 288-297

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Corrigendum to 'Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses' Food Microbiol. 73 288-297

机译：“具有抗李斯特菌活性的本地乳酸菌的选择及其在缩短成熟期和确保传统巴西奶酪的安全性中的作用”更正。 73 288-297

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来源
《Food microbiology》 |2018年第12期|572-574|共3页
作者
Fernanda B. Campagnollo; Larissa P. Margalho; Bruna A. Kamimura; Marcelo D. Feliciano; Luisa Freire; Letícia S. Lopes; Verônica O. Alvarenga; Vasco A.P. Cadavez; Ursula Gonzales-Barron; Donald W. Schaffner; Anderson S. Sant’Ana;
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收录信息美国《科学引文索引》(SCI);美国《化学文摘》(CA);
原文格式 PDF
正文语种 eng
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1. Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses [J] . Fernanda B. Campagnollo, Larissa P. Margalho, Bruna A. Kamimura, Food microbiology . 2018,第AUGa期

机译：具有抗李斯特菌活性的本地乳酸菌的选择及其在缩短成熟期和确保传统巴西奶酪安全性中的作用
2. Fluorescence-based comparative evaluation of bactericidal potency and food application potential of anti-listerial bacteriocin produced by lactic acid bacteria isolated from indigenous samples. [J] . Kumar Singh A, Sandipan Mukherjee Deb Adhikari M, Aiyagari Ramesh Probiotics and Antimicrobial Proteins . 2012,第2期

机译：基于荧光的比较评估，从本地样本中分离出的乳酸菌产生的抗李斯特菌素的杀菌力和食品应用潜力。
3. Fluorescence-Based Comparative Evaluation of Bactericidal Potency and Food Application Potential of Anti-listerial Bacteriocin Produced by Lactic Acid Bacteria Isolated from Indigenous Samples [J] . Atul Kumar Singh, Sandipan Mukherjee, Manab Deb Adhikari, Probiotics and Antimicrobial Proteins . 2012,第2期

机译：基于荧光的从本地样品中分离出的乳酸菌产生的抗李斯特菌细菌杀菌力和食品应用潜力的比较评估
4. The Role of Lactic Acid Bacteria on Safety and Quality of Fermented Foods [C] . Nyoman Semadi Antara, Ida Bagus Wayan Gunam, Pande Ketut Diah Kencana, International Conference on Biosciences and Medical Engineering . 2019

机译：乳酸菌对发酵食品安全和质量的作用
5. The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese) [O] . Tsehayneh Geremew, Ameha Kebede, Berhanu Andualem 2015

机译：香料和乳酸菌作为抗菌剂的作用可延长metab ayib（传统的埃塞俄比亚加香料的发酵干酪）的保质期。
6. In vitro Evaluation of Antimicrobial Activity of Lactic Acid Bacteria Isolated From Fermented Fruit Mix - Indian Traditional Fermented Foods, Against Selected Food Borne Pathogens [O] . Shunmugavel Uma Maheshwari, Sundarajan Amutha, Rangasamy Anandham, 2019

机译：乳酸菌抗菌活性的体外评估从发酵果混合中分离的乳酸菌 - 印度传统发酵食品，反对选定的食品传播病原体

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