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10 积分 2024-01-02 加入
Novel antibacterial peptide LPP produced by the probiotic Lacticaseibacillus paracasei GY1 specifically inhibits Staphylococcus aureus
3天前
已完结
Optimization and purification of antimicrobial peptide HI produced by fermentation of Lactococcus lactis NZ9000/HI and its potential in pork preservation
16天前
已完结
Advanced Electrochemical Biosensing toward Staphylococcus aureus Based on the RPA-CRISPR/Cas12a System and Conductive Nanocomposite
16天前
已完结
In vitro antimicrobial activity of the novel antimicrobial peptide mytimacin-4 and its influence on the microbial community and quality of pork during refrigerated storage
16天前
已完结
Bacteriocins future perspectives: Substitutes to antibiotics
16天前
已完结
Bio-Preservation Potential and Antimicrobial Activity of Bacteriocin-Producing Lactic Acid Bacteria Isolated from Ethiopian Traditional Fermented Dairy Products
19天前
已完结
Unravelling the anti‐Staphylococcus aureus mechanisms of Lactiplantibacillus plantarumLP22541 in fermented milk through metabolites production and competitive exclusion
19天前
已完结
Isolation and identification of novel antibacterial peptides produced by Lactobacillus fermentum SHY10 in Chinese pickles
19天前
已完结
Unravelling the anti‐Staphylococcus aureus mechanisms of Lactiplantibacillus plantarumLP22541 in fermented milk through metabolites production and competitive exclusion
20天前
已完结
Bacterial viability retention in probiotic foods: a review
25天前
已完结
Monitoring the Aging and Edible Safety of Pork in Postmortem Storage Based on HSI and Wavelet Transform
1个月前
已采纳
Effects of Juvenile Idiopathic Inflammatory Myopathies on Growth, Development, and Maturation: A Systematic Review and Meta-Analysis
3个月前
已驳回
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