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酸奶变质的污染菌群分析 被引量:2

Analysis on Bacterial Group Causing Spoilage of Yoghurt and Its Control
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机构地区 呼图壁种牛场
出处 《中国乳业》 2002年第2期21-21,共1页 China Dairy
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  • 1熊涛,乐易林.生物保鲜技术的研究进展[J].食品与发酵工业,2004,30(2):111-114. 被引量:47
  • 2王林,胡云,胡秋辉.食品的微生物保鲜技术[J].食品科学,2005,26(2):242-244. 被引量:18
  • 3Legan J D.Mould spoilage of bread:The problem and some solutions[J].International Biodeterioration&Biodegradation,1993,32(1/2/3):3353.
  • 4DaliéD K D,Deschamps A M,Richard-Forget F.Lactic acid bacteria-Potential for control of mould growth and mycotoxins:A review[J].Food Control,2010,21(4):370–380.
  • 5Sathe S J,Nawani N N,Dhakephalkar P K,et al.Antifungal lactic acid bacteria with potential to prolong shelf-life of fresh vegetables[J].Journal of Applied Microbiology,2007,103(6):2622–2628.
  • 6Lan W,Chen Y,Wu H,et al.Bio-protective potential of lactic acid bacteria isolated from fermented wax gourd[J].Folia Microbiologica,2012,57(2):99–105.
  • 7Muhialdin B J,Hassan Z,Sadon S K.Antifungal Activity of Lactobacillus fermentum Te007,Pediococcus pentosaceus Te010,Lactobacillus pentosus G004,and L.paracasi D5 on Selected Foods[J].Journal of Food Science,2011,76(7):M493–M499.
  • 8Gerez C L,Torino M,Rollán G,et al.Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties[J].Food Control,2009,20(2):144–148.
  • 9Rosenquist H,Hansen.The antimicrobial effect of organic acids,sour dough and nisin against Bacillus subtilis and B.licheniformis isolated from wheat bread[J].Journal of Applied Microbiology,1998,85(3):621–631.
  • 10Moore M M,Dal Bello F,Arendt E K.Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread[J].European Food Research and Technology,2008,226(6):1309–1316.

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