المؤلفون: Xia Yu, Yaru Sun, Xin Shen, Weicheng Li, Hongyu Cai, Shuai Guo, Zhihong Sun

المصدر: Food Chemistry: X, Vol 21, Iss , Pp 101224- (2024)

مصطلحات موضوعية: Lactococcus lactis subsp. lactis, Fermented milk, Different naturally fermented milk isolates, Volatile metabolites, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524001111; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/e179a86439b749d59adfe9df53528b47

المؤلفون: Javier Rodríguez, Lucía Vázquez, Ana Belén Flórez, Baltasar Mayo

المصدر: Frontiers in Microbiology, Vol 14 (2023)

مصطلحات موضوعية: lactic acid bacteria, Lactococcus lactis, Lactococcus cremoris, Lactiplantibacillus plantarum, starters, naturally fermented milk, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2023.1308448/full; https://doaj.org/toc/1664-302X

URL الوصول: https://doaj.org/article/77e14c5a62564292b635cb8686de53a1

المؤلفون: Javier Rodríguez, Lucía Vázquez, Ana Belén Flórez, Baltasar Mayo

المصدر: Frontiers in Microbiology, Vol 13 (2022)

مصطلحات موضوعية: lactic acid bacteria, Lactococcus lactis, Lactococcus cremoris, Lactiplantibacillus plantarum, starters, naturally fermented milk, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2022.1000683/full; https://doaj.org/toc/1664-302X

URL الوصول: https://doaj.org/article/39a7580002b7405d9f43017d1335a973

المؤلفون: Ranjita Rai, H. Nakibapher Jones Shangpliang, Jyoti P. Tamang

المصدر: Journal of Ethnic Foods, Vol 3, Iss 4, Pp 270-275 (2016)

مصطلحات موضوعية: chhurpi, dahi, Eastern Himalayas, mohi, naturally fermented milk products, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2352618116301044; https://doaj.org/toc/2352-6181

URL الوصول: https://doaj.org/article/dbfb5d253485410a930bcfc804404430

المؤلفون: Megan Parker, Stephanie Zobrist, Chantal Donahue, Connor Edick, Kimberly Mansen, Mehdi Hassan Zade Nadjari, Margreet Heerikhuisen, Wilbert Sybesma, Douwe Molenaar, Abdoulaye Moussa Diallo, Peiman Milani, Remco Kort

المصدر: Frontiers in Microbiology, Vol 9 (2018)

مصطلحات موضوعية: naturally fermented milk, lait caillé, bacterial community, probiotics, Lactobacillus rhamnosus yoba 2012, Lactobacillus rhamnosus GG, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/article/10.3389/fmicb.2018.02218/full; https://doaj.org/toc/1664-302X

URL الوصول: https://doaj.org/article/b75f00abbe6643f0b9ac678342732849

المؤلفون: Jia Xue, Yi Yang, Zhaoxia Wang, Yurong Guo, Yuyu Shao

المصدر: Frontiers in Microbiology, Vol 9 (2018)

مصطلحات موضوعية: naturally fermented milk, environmental microorganisms, amplicon sequencing, probiotics, Lactobacillus, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/article/10.3389/fmicb.2018.01920/full; https://doaj.org/toc/1664-302X

URL الوصول: https://doaj.org/article/99f0dbf8799d43ccab69cada68384afb

المؤلفون: Javier Rodríguez, Lucía Vázquez, Ana Belén Flórez, Baltasar Mayo

مصطلحات موضوعية: Microbiology, Microbial Genetics, Microbial Ecology, Mycology, lactic acid bacteria, Lactococcus lactis, Lactococcus cremoris, Lactiplantibacillus plantarum, starters, naturally fermented milk, consortium, genomics

Relation: https://figshare.com/articles/dataset/Data_Sheet_1_Phenotype_testing_genome_analysis_and_metabolic_interactions_of_three_lactic_acid_bacteria_strains_existing_as_a_consortium_in_a_naturally_fermented_milk_PDF/24487594

الاتاحة: https://doi.org/10.3389/fmicb.2022.1000683.s001
https://figshare.com/articles/dataset/Data_Sheet_1_Phenotype_testing_genome_analysis_and_metabolic_interactions_of_three_lactic_acid_bacteria_strains_existing_as_a_consortium_in_a_naturally_fermented_milk_PDF/24487594

المؤلفون: Isamu Yamada, Masahiro Hirata, 山田 勇, 平田 昌弘

المصدر: ミルクサイエンス / Milk Science. 2019, 68(1):12

المؤلفون: Ameha Kebede, Henry Gadaga, Analie Lourens-Hattingh, Judith A. Narvhus, Bennie C. Viljoen

المصدر: Food Technology and Biotechnology, Vol 45, Iss 1, Pp 21-26 (2007)

مصطلحات موضوعية: yeasts, naturally fermented milk, Sethemi, lactic acid bacteria, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://hrcak.srce.hr/file/48153; https://doaj.org/toc/1330-9862; https://doaj.org/toc/1334-2606

URL الوصول: https://doaj.org/article/cde48d9c81bd4b65b493dc2bdfd5fc76

المؤلفون: Hirata, Masahiro, Yamada, Isamu

المصدر: Milk Science. 68(1):12-23

مصطلحات موضوعية: naturally fermented milk，cream separation，matured cheese，milk processing developmental history, 自然発酵乳, クリーム分離, 熟成チーズ, 乳加工技術発達史

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=jairo_______::0c6e228987ab05c969338b9ecb78fac9
https://obihiro.repo.nii.ac.jp/records/4801

المؤلفون: Parker, M., Zobrist, S., Donahue, C., Edick, C., Mansen, K., Nadjari, M.H.Z., Heerikhuisen, M., Sybesma, W., Molenaar, D., Diallo, A.M., Milani, P., Kort, R.

المصدر: Frontiers in Microbiology, SEP, 9

مصطلحات موضوعية: Bacterial community, Lactobacillus rhamnosus GG, Lactobacillus rhamnosus yoba 2012, Lait caillé, Naturally fermented milk, Probiotics

Relation: uuid:acff271a-91fe-4e5f-bcd6-09c5d53d7212; 843132; http://resolver.tudelft.nl/uuid:acff271a-91fe-4e5f-bcd6-09c5d53d7212

الاتاحة: http://resolver.tudelft.nl/uuid:acff271a-91fe-4e5f-bcd6-09c5d53d7212

مصطلحات موضوعية: Lactobacillus rhamnosus GG, Probiotics, food and beverages, Bacterial community, Lait caillé, Naturally fermented milk, Lactobacillus rhamnosus yoba 2012

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___00893::099ed086aeb56f84d58fa4b66cc05d30
http://resolver.tudelft.nl/uuid:acff271a-91fe-4e5f-bcd6-09c5d53d7212

المؤلفون: Jia Xue, Yi Yang, Zhaoxia Wang, Yurong Guo, Yuyu Shao

مصطلحات موضوعية: Microbiology, Microbial Genetics, Microbial Ecology, Mycology, naturally fermented milk, environmental microorganisms, amplicon sequencing, probiotics, Lactobacillus

Relation: https://figshare.com/articles/figure/Image_1_Bacterial_Diversity_in_Chinese_Rushan_Cheese_From_Different_Geographical_Origins_TIF/6983684

الاتاحة: https://doi.org/10.3389/fmicb.2018.01920.s001
https://figshare.com/articles/figure/Image_1_Bacterial_Diversity_in_Chinese_Rushan_Cheese_From_Different_Geographical_Origins_TIF/6983684

المؤلفون: Jia Xue, Yi Yang, Zhaoxia Wang, Yurong Guo, Yuyu Shao

مصطلحات موضوعية: Microbiology, Microbial Genetics, Microbial Ecology, Mycology, naturally fermented milk, environmental microorganisms, amplicon sequencing, probiotics, Lactobacillus

Relation: https://figshare.com/articles/dataset/Table_2_Bacterial_Diversity_in_Chinese_Rushan_Cheese_From_Different_Geographical_Origins_XLSX/6983693

الاتاحة: https://doi.org/10.3389/fmicb.2018.01920.s004
https://figshare.com/articles/dataset/Table_2_Bacterial_Diversity_in_Chinese_Rushan_Cheese_From_Different_Geographical_Origins_XLSX/6983693

المؤلفون: Megan Parker, Stephanie Zobrist, Chantal Donahue, Connor Edick, Kimberly Mansen, Mehdi Hassan Zade Nadjari, Margreet Heerikhuisen, Wilbert Sybesma, Douwe Molenaar, Abdoulaye Moussa Diallo, Peiman Milani, Remco Kort

مصطلحات موضوعية: Microbiology, Microbial Genetics, Microbial Ecology, Mycology, naturally fermented milk, lait caillé, bacterial community, probiotics, Lactobacillus rhamnosus yoba 2012, Lactobacillus rhamnosus GG

Relation: https://figshare.com/articles/dataset/Data_Sheet_1_Naturally_Fermented_Milk_From_Northern_Senegal_Bacterial_Community_Composition_and_Probiotic_Enrichment_With_Lactobacillus_rhamnosus_ZIP/7115981

الاتاحة: https://doi.org/10.3389/fmicb.2018.02218.s001
https://figshare.com/articles/dataset/Data_Sheet_1_Naturally_Fermented_Milk_From_Northern_Senegal_Bacterial_Community_Composition_and_Probiotic_Enrichment_With_Lactobacillus_rhamnosus_ZIP/7115981

المؤلفون: Jyoti Prakash Tamang, Sharmila Sharma, Ranjita Rai, H. N. J. Shangpliang

المصدر: Frontiers in Microbiology

مصطلحات موضوعية: 0301 basic medicine, Microbiology (medical), 030106 microbiology, Population, dahi, Microbiology, Enterococcus faecalis, datshi, 03 medical and health sciences, chemistry.chemical_compound, naturally fermented milk products, Fermented milk products, education, Original Research, education.field_of_study, biology, Lactococcus lactis, biology.organism_classification, Lactic acid, lactic acid bacteria, 030104 developmental biology, chemistry, Enterococcus, Fermentation, technological properties, Bacteria

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74d2c9a315066a429fdfb570b9a5a83b

المؤلفون: Gordon S. Howarth, Yoga Dwi Jatmiko, Mary D. Barton

المساهمون: Jatmiko, Yoga Dwi, Howarth, Gordon S., Barton, Mary D, 8th International Conference on Global Resource Conservation: Green Campus Movement for Global Conservation, ICGRC 2017 Malang, Indonesia 19-20 July 2017

مصطلحات موضوعية: Lactococcus lactis, food and beverages, Biology, naturally fermented milk, biology.organism_classification, Antimicrobial, law.invention, Lactic acid, Microbiology, lactic acid bacteria, Probiotic, chemistry.chemical_compound, chemistry, Bacteriocin, law, bile salts, Lactobacillus plantarum, Bacteria, Enterococcus faecium

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8e3e727bbcb5e4eae75a818d1e82ea3
https://hdl.handle.net/11541.2/130052

المؤلفون: Hirata, Masahiro, 平田, 昌弘, Yamada, Isamu

مصطلحات موضوعية: 自然発酵乳, クリーム分離, 熟成チーズ, 乳加工技術発達史, naturally fermented milk，cream separation，matured cheese，milk processing developmental history

Time: 648

وصف الملف: application/pdf

Relation: Milk Science; 68; 12; 23; AA11125739; https://obihiro.repo.nii.ac.jp/record/4801/files/hirata_68(1)_12-23_2019.pdf

الاتاحة: https://obihiro.repo.nii.ac.jp/record/4801/files/hirata_68(1)_12-23_2019.pdf

المؤلفون: Jatmiko, Yoga Dwi

المساهمون: Howarth, Gordon Stanley, Barton, Mary, Forder, Rebbeca, School of Animal and Veterinary Sciences

مصطلحات موضوعية: Naturally fermented milk, Dadih, Dangke, pyrosequencing, probiotics, intestinal mucostis, Research by Publication

وصف الملف: application/pdf

Relation: http://hdl.handle.net/2440/114426

الاتاحة: http://hdl.handle.net/2440/114426
https://doi.org/10.25909/5b99a669701ce

المؤلفون: Agencia Estatal de Investigación (España), Ministerio de Ciencia, Innovación y Universidades (España), Principado de Asturias, Rodríguez Álvarez, Javier, Vázquez, Lucía, Flórez García, Ana Belén, Mayo Pérez, Baltasar

مصطلحات الفهرس: Lactic acid bacteria, Lactococcus lactis, Lactococcus cremoris, Lactiplantibacillus plantarum, Starters, Naturally fermented milk, Consortium, Genomics, artículo

URL: http://hdl.handle.net/10261/305233
Publisher's version
The underlying dataset has been published as supplementary material of the article in the publisher platform at 10.3389/fmicb.2022.1000683
http://dx.doi.org/10.3389/fmicb.2022.1000683
Sí
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-110549RB-I00/ES/DESARROLLO Y EMPLEO DE MICROBIOTAS SINTETICAS COMO FERMENTO PARA LA ELABORACION DE QUESOS TRADICIONALES CON OBJETO DE INCREMENTAR SU CALIDAD Y SEGURIDAD HIGIENICA