Improving survival of probiotic bacteria using bacterial poly-g-glutamic acid (Englisch)
- Neue Suche nach: Bhat, A. R.
- Neue Suche nach: Irorere, V. U.
- Neue Suche nach: Bartlett, T.
- Neue Suche nach: Hill, D.
- Neue Suche nach: Kedia, G.
- Neue Suche nach: Charalampopoulos, D.
- Neue Suche nach: Nualkaekul, S.
- Neue Suche nach: Radecka, I.
- Neue Suche nach: Bhat, A. R.
- Neue Suche nach: Irorere, V. U.
- Neue Suche nach: Bartlett, T.
- Neue Suche nach: Hill, D.
- Neue Suche nach: Kedia, G.
- Neue Suche nach: Charalampopoulos, D.
- Neue Suche nach: Nualkaekul, S.
- Neue Suche nach: Radecka, I.
In:
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
;
196
;
24-31
;
2015
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Improving survival of probiotic bacteria using bacterial poly-g-glutamic acid
-
Beteiligte:Bhat, A. R. ( Autor:in ) / Irorere, V. U. ( Autor:in ) / Bartlett, T. ( Autor:in ) / Hill, D. ( Autor:in ) / Kedia, G. ( Autor:in ) / Charalampopoulos, D. ( Autor:in ) / Nualkaekul, S. ( Autor:in ) / Radecka, I. ( Autor:in )
-
Erschienen in:INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY ; 196 ; 24-31
-
Verlag:
- Neue Suche nach: Elsevier Science B.V., Amsterdam.
-
Erscheinungsdatum:01.01.2015
-
Format / Umfang:8 pages
-
ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
-
Sprache:Englisch
- Neue Suche nach: 664.001579
- Weitere Informationen zu Dewey Decimal Classification
-
Klassifikation:
DDC: 664.001579 -
Datenquelle:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Inhaltsverzeichnis – Band 196
Zeige alle Jahrgänge und Ausgaben
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
- 1
-
Characterization of Alternaria strains from Argentinean blueberry, tomato, walnut and wheatAndersen, Birgitte / Nielsen, Kristian F. / Fernández Pinto, Virginia / Patriarca, Andrea et al. | 2014
- 11
-
Efficacy of low-temperature high hydrostatic pressure processing in inactivating Vibrio parahaemolyticus in culture suspension and oyster homogenatePhuvasate, Sureerat / Su, Yi-Cheng et al. | 2014
- 16
-
Optimization of fermentation parameters to study the behavior of selected lactic cultures on soy solid state fermentationRodríguez de Olmos, A. / Bru, E. / Garro, M.S. et al. | 2014
- 24
-
Improving survival of probiotic bacteria using bacterial poly-γ-glutamic acidBhat, A.R. / Irorere, V.U. / Bartlett, T. / Hill, D. / Kedia, G. / Charalampopoulos, D. / Nualkaekul, S. / Radecka, I. et al. | 2014
- 24
-
Improving survival of probiotic bacteria using bacterial poly-g-glutamic acidBhat, A. R. / Irorere, V. U. / Bartlett, T. / Hill, D. / Kedia, G. / Charalampopoulos, D. / Nualkaekul, S. / Radecka, I. et al. | 2015
- 32
-
Assessment of human health risk associated with pyaemia in Danish finisher pigs when conducting visual-only inspection of the lungsKruse, Amanda Brinch / Larsen, Marianne Halberg / Skou, Peter Bæk / Alban, Lis et al. | 2014
- 40
-
Fitting a distribution to microbial counts: Making sense of zeroesDuarte, A.S.R. / Stockmarr, A. / Nauta, M.J. et al. | 2014
- 51
-
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentationCuriel, José Antonio / Coda, Rossana / Centomani, Isabella / Summo, Carmine / Gobbetti, Marco / Rizzello, Carlo Giuseppe et al. | 2014
- 62
-
Analysis of the effect of high hydrostatic pressure treatment and enterocin AS-48 addition on the bacterial communities of cherimoya pulpPérez Pulido, Rubén / Toledo, Julia / Grande, Mª. José / Gálvez, Antonio / Lucas, Rosario et al. | 2014
- 70
-
Characteristics and phylogeny of Bacillus cereus strains isolated from Maari, a traditional West African food condimentThorsen, Line / Kando, Christine Kere / Sawadogo, Hagrétou / Larsen, Nadja / Diawara, Bréhima / Ouédraogo, Georges Anicet / Hendriksen, Niels Bohse / Jespersen, Lene et al. | 2014
- 79
-
The microbiological quality of ready-to-eat salads in Turkey: A focus on Salmonella spp. and Listeria monocytogenesGurler, Zeki / Pamuk, Sebnem / Yildirim, Yeliz / Ertas, Nurhan et al. | 2014
- 84
-
Cost-of-illness and disease burden of food-related pathogens in the Netherlands, 2011Mangen, Marie-Josée J. / Bouwknegt, Martijn / Friesema, Ingrid H.M. / Haagsma, Juanita A. / Kortbeek, Laetitia M. / Tariq, Luqman / Wilson, Margaret / van Pelt, Wilfrid / Havelaar, Arie H. et al. | 2014
- 94
-
Prevalence and characterization of methicillin susceptible Staphylococcus aureus ST398 isolates from retail foodsLi, Guanghui / Wu, Congming / Wang, Xin / Meng, Jianghong et al. | 2014
- 98
-
Assessment of region, farming system, irrigation source and sampling time as food safety risk factors for tomatoesPagadala, Sivaranjani / Marine, Sasha C. / Micallef, Shirley A. / Wang, Fei / Pahl, Donna M. / Melendez, Meredith V. / Kline, Wesley L. / Oni, Ruth A. / Walsh, Christopher S. / Everts, Kathryne L. et al. | 2014
- 109
-
Risk assessment of Salmonella in Danish meatballs produced in the catering sectorMøller, Cleide O. de A. / Nauta, Maarten J. / Schaffner, Donald W. / Dalgaard, Paw / Christensen, Bjarke B. / Hansen, Tina B. et al. | 2014
- 126
-
A quantitative exposure model simulating human norovirus transmission during preparation of deli sandwichesStals, Ambroos / Jacxsens, Liesbeth / Baert, Leen / Van Coillie, Els / Uyttendaele, Mieke et al. | 2014
- 137
-
Updates on quick identification of acetic acid bacteria with a focus on the 16S–23S rRNA gene internal transcribed spacer and the analysis of cell proteins by MALDI-TOF mass spectrometryTrček, Janja / Barja, François et al. | 2014
- IFC
-
Editorial Board| 2014
- II
-
ICFMH Announcment| 2014