Lv52
1430 积分 2024-10-16 加入
Bacteriophage inactivation and starter-inhibiting properties of a peracetic acid disinfectant
2小时前
已完结
Temperate and virulent Lactobacillus delbrueckii bacteriophages: Comparison of their thermal and chemical resistance
18小时前
已完结
Kimchi bacteriophages of lactic acid bacteria: population, characteristics, and their role in watery kimchi
5天前
已完结
Effects of salt concentration on the quality and microbial diversity of spontaneously fermented radish paocai
10天前
已完结
Microbial composition and correlation between microbiota and quality-related physiochemical characteristics in chongqing radish paocai
14天前
已完结
Viral community predicts the geographical origin of fermented vegetable foods more precisely than bacterial community
2个月前
已完结
Isolation and application of bacteriophages to reduce Salmonella contamination in raw chicken meat
4个月前
已完结
Stability of active prophages in industrial Lactococcus lactis strains in the presence of heat, acid, osmotic, oxidative and antibiotic stressors
5个月前
已完结
Investigating the requirement for calcium during lactococcal phage infection
5个月前
已完结
Cathodoluminescence and its Application to Geoscience
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