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source DB |
source ID
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text
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size
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updated at |
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# proj.
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# Ann.
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updated_at |
| BB-kb@ldeleger |
BB-kb-F-22177851-008 |
At day 5, in the two
cheese ecosystems, C. flavescens dominated the cheese surface
with 6.4 log10 |
491 Bytes |
2020-02-07 |
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1 |
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39 |
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| BB-kb@ldeleger |
BB-kb-F-22177851-007 |
Growth
of two Gram-negative bacteria during ripening had no effect on the
growth of the yeasts stu |
680 Bytes |
2020-02-07 |
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1 |
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40 |
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| BB-kb@ldeleger |
BB-kb-F-22177851-006 |
The strain S3 + and its protease-negative variant S3-, assigned to Lactococcus lactis sp. lactis, wa |
1.04 KB |
2020-02-07 |
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1 |
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175 |
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| BB-kb@ldeleger |
BB-kb-F-22177851-005 |
The strain studied, Proteus vulgaris
1 M10, produced high concentrations of flavor compounds,
part |
819 Bytes |
2020-02-07 |
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1 |
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37 |
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| BB-kb@ldeleger |
BB-kb-F-22177851-004 |
Gram-negative
bacteria are known to constitute an enzymatic reservoir because they
possess proteol |
1.05 KB |
2020-02-07 |
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1 |
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26 |
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| BB-kb@ldeleger |
BB-kb-F-22177851-003 |
They sometimes constitute more than 40% of the bacterial microbiota of some smear cheese surfaces ( |
489 Bytes |
2020-02-07 |
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1 |
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42 |
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| BB-kb@ldeleger |
BB-kb-F-22177851-002 |
During milk coagulation, lactic acid bacteria such as Lactococcus lactis acidify curd by metabolizin |
1007 Bytes |
2020-02-07 |
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1 |
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105 |
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| BB-kb@ldeleger |
BB-kb-F-22177851-001 |
Results showed that P. celer was able to successfully implant
itself in cheese, regardless of its i |
657 Bytes |
2020-02-07 |
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1 |
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14 |
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| BB-kb@ldeleger |
BB-kb-F-22177851-000 |
Ecological and aromatic impact of two Gram-negative bacteria (Psychrobacter celer and Hafnia alvei) |
189 Bytes |
2020-02-07 |
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1 |
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17 |
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| BB-kb@ldeleger |
BB-kb-F-18524407-001 |
Dairy
propionibacteria have been shown to be able to produce EPS, although
the biosynthesis mechan |
669 Bytes |
2020-02-07 |
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1 |
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18 |
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