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Characterization of broad spectrum bacteriocins produced by lactic acid bacteria isolated from vacuum packaged raw beef

机译：从真空包装的生牛肉中分离出的乳酸菌产生的广谱细菌素的表征

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作者
Mishra, Charumati V.;
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作者单位

University of Alberta (Canada);

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授予单位 University of Alberta (Canada);
学科
学位 M.Sc.
年度 1992
页码 176 p.
总页数 176
原文格式 PDF
正文语种 eng
中图分类
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1. Molecular characterization of lactic acid bacteria isolated from beef and stored using vacuum-packaging and advanced vacuum skin packaging systems Caracterizaci???3n molecular de bacterias ????cido-l????cticas aisladas a partir de carne de ternera envasada al [J] . C. G. Nebot, A. Samuel, C. M. Franco, CyTA Journal of Food . 2011,第4期

机译：分离自牛肉并使用真空包装和先进的真空皮肤包装系统存储的乳酸菌的分子特征Caracterizaci 3n分子细菌cido-l cticas aisladas a partir de carne de ternera envasada al
2. Molecular characterization of lactic acid bacteria isolated from beef and stored using vacuum-packaging and advanced vacuum skin packaging systems Caracterizaci???3n molecular de bacterias ????cido-l????cticas aisladas a partir de carne de ternera envasada al [J] . C. G. Nebot, A. Samuel, C. M. Franco, CyTA Journal of Food . 2011,第4期

机译：分离自牛肉并使用真空包装和先进的真空皮肤包装系统存储的乳酸菌的分子特征Caracterizaci 3n分子细菌cido-l cticas aisladas a partir de carne de ternera envasada al
3. Molecular characterization of lactic acid bacteria isolated from beef and stored using vacuum-packaging and advanced vacuum skin packaging systems CaracterizaciÃ³n molecular de bacterias Ã¡cido-lÃ¡cticas aisladas a partir de carne de ternera envasada al vacÃo de modo tradicional y mediante un sistema avanzado [J] . A. Samuela J. M. Mirandaa M. Guarddona C. G. Nebota M. P. Calo-Matab A. Cepedaa C. M. Francoa* CyTA - Journal of Food . 2011,第4期

机译：使用真空包装和先进的真空皮肤包装系统从牛肉中分离出的乳酸菌的分子表征使用先进的系统从传统的真空包装牛肉中分离出的乳酸菌的分子表征
4. Overview on applications for bacteriocin-producing lactic acid bacteria and their bacteriocins [C] . John B.Luchansky Symposium on Lactic Acid Bacteria, Genetics, Metabolism and Applications . 1999

机译：综述产生乳酸乳酸菌及其细菌素的施用
5. Lactic acid, low molecular weight polylactic acid, and nisin for reduction of spoilage and pathogenic bacteria on vacuum-packaged fresh raw beef. [D] . Ariyapitipun, Tipayanate. 1999

机译：乳酸，低分子量聚乳酸和乳链菌肽，可减少真空包装的新鲜生牛肉上的腐败和致病菌。
6. Effect of UV-C Irradiation and Lactic Acid Application on the Inactivation of Listeria monocytogenes and Lactic Acid Bacteria in Vacuum-Packaged Beef [O] . Giannina Brugnini, Soledad Rodríguez, Jesica Rodríguez, 2021

机译：UV-C辐照和乳酸应用对真空包装牛肉中李斯特菌单核细胞元和乳酸菌失活的影响
7. Caracterização preliminar de bacteriocinas produzidas por seis cepas de bactérias láticas isoladas de produtos cárneos embalados a vácuo Preliminary characterization of bacteriocins produced by six lactic acid bacteria strains isolated from vacuum-packaged meat products [O] . Elaine C. P. de Martinis, Priscila R. Santarosa, Flávia Z. Freitas 2003

机译：从真空包装的肉制品中分离的六种乳酸菌菌株产生的细菌素的初步鉴定：从真空包装肉制品中分离的六种乳酸菌产生的细菌素的蛋白质表征

Characterization of broad spectrum bacteriocins produced by lactic acid bacteria isolated from vacuum packaged raw beef

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