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# proj.
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# Ann.
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BB-rel+ner@ldeleger |
BB-rel+ner-F-25064656-017 |
One study reported the presence of Bavariicoccus seileri gen. nov., sp. nov. on the surface and in t |
467 Bytes |
2020-02-07 |
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BB-rel+ner@ldeleger |
BB-rel+ner-F-25064656-015 |
Brachybacterium faecium was also identified in our study. This bacterium is close to 2 other Brachyb |
514 Bytes |
2020-02-07 |
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BB-rel+ner@ldeleger |
BB-rel+ner-F-25064656-008 |
Lactococcus lactis ssp. cremoris, widely described in cheeses ( Taïbi et al., 2011), was the main sp |
432 Bytes |
2020-02-07 |
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BB-rel+ner@ldeleger |
BB-rel+ner-F-25064656-006 |
Phylotypes specifically identified in the raw milk
cheese rind were mainly identified as Corynebact |
460 Bytes |
2020-02-07 |
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BB-rel+ner@ldeleger |
BB-rel+ner-F-25064656-003 |
Originally, Herve cheese was made from raw milk. Later, for safety reasons due to the potential pres |
746 Bytes |
2020-02-07 |
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BB-rel+ner@ldeleger |
BB-rel+ner-F-24010601-009 |
Although all strains of C. maltaromaticum have at least one gene encoding a bacteriocin, none of the |
612 Bytes |
2020-02-07 |
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BB-rel+ner@ldeleger |
BB-rel+ner-F-24010601-006 |
In
the conditions tested, all the strains were able to produce
3-methylbutanal in milk cultured at |
548 Bytes |
2020-02-07 |
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BB-rel+ner@ldeleger |
BB-rel+ner-F-24010601-005 |
The differentiation of the 6 strains of C. maltaromaticum,
isolated from soft cheeses was performed |
264 Bytes |
2020-02-07 |
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BB-rel+ner@ldeleger |
BB-rel+ner-F-24010601-003 |
The presence of an opportunistic psychrotrophic LAB named Carnobacterium maltaromaticum
has been de |
362 Bytes |
2020-02-07 |
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BB-rel+ner@ldeleger |
BB-rel+ner-F-25955289-002 |
More
attention from the aged and vegetarians has been paid to soy-product
due to its taste, easy d |
970 Bytes |
2020-02-07 |
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