Newly isolated lactic acid bacteria from silage targeting biofilms of foodborne pathogens during milk fermentation
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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1471-2180
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
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online resource.
- Bibliographic citation
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Newly isolated lactic acid bacteria from silage targeting biofilms of foodborne pathogens during milk fermentation ; volume:19 ; number:1 ; day:8 ; month:11 ; year:2019 ; pages:1-12 ; date:12.2019
BMC microbiology ; 19, Heft 1 (8.11.2019), 1-12, 12.2019
- Creator
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Gavrilova, Elizaveta
Anisimova, Elizaveta
Gabdelkhadieva, Alsu
Nikitina, Elena
Vafina, Adel
Yarullina, Dina
Bogachev, Mikhail
Kayumov, Airat
- Contributor
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SpringerLink (Online service)
- DOI
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10.1186/s12866-019-1618-0
- URN
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urn:nbn:de:101:1-2020030619223296773644
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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14.08.2025, 10:44 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Gavrilova, Elizaveta
- Anisimova, Elizaveta
- Gabdelkhadieva, Alsu
- Nikitina, Elena
- Vafina, Adel
- Yarullina, Dina
- Bogachev, Mikhail
- Kayumov, Airat
- SpringerLink (Online service)
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Characterization of phyllosphere endophytic lactic acid bacteria reveals a potential novel route to enhance silage fermentation quality
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Interactions Between Infectious Foodborne Viruses and Bacterial Biofilms Formed on Different Food Contact Surfaces
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Cellulase–lactic acid bacteria synergy action regulates silage fermentation of woody plant
Insights into fermentation with lactic acid bacteria on the flavonoids biotransformation of alfalfa silage
Dynamics of gas and greenhouse gases production during fermentation of barley silage with lactic acid bacteria
Characterization of phyllosphere endophytic lactic acid bacteria reveals a potential novel route to enhance silage fermentation quality
Effect of lactic acid bacteria and wheat bran on the fermentation quality and bacterial community of Broussonetia papyrifera silage
Dynamics of fermentation quality, bacterial communities, and fermentation weight loss during fermentation of sweet sorghum silage
Effects of lactic acid bacteria and cellulase additives on the fermentation quality, antioxidant activity, and metabolic profile of oat silage
Fermentation quality and bacterial community of delayed filling stylo silage in response to inoculating lactic acid bacteria strains and inoculating time
Lactic acid bacteria diversity in corn silage produced in Minas Gerais (Brazil)
Optimizing the fermentation parameters in the Lactic Acid Fermentation of Legume-based Beverages– a statistically based fermentation
Interactions Between Infectious Foodborne Viruses and Bacterial Biofilms Formed on Different Food Contact Surfaces
Novel lactic acid bacteria strains as inoculants on alfalfa silage fermentation
Cellulase–lactic acid bacteria synergy action regulates silage fermentation of woody plant
Insights into fermentation with lactic acid bacteria on the flavonoids biotransformation of alfalfa silage
Dynamics of gas and greenhouse gases production during fermentation of barley silage with lactic acid bacteria
Characterization of phyllosphere endophytic lactic acid bacteria reveals a potential novel route to enhance silage fermentation quality
Effect of lactic acid bacteria and wheat bran on the fermentation quality and bacterial community of Broussonetia papyrifera silage
Dynamics of fermentation quality, bacterial communities, and fermentation weight loss during fermentation of sweet sorghum silage
Effects of lactic acid bacteria and cellulase additives on the fermentation quality, antioxidant activity, and metabolic profile of oat silage
Fermentation quality and bacterial community of delayed filling stylo silage in response to inoculating lactic acid bacteria strains and inoculating time
Lactic acid bacteria diversity in corn silage produced in Minas Gerais (Brazil)
Optimizing the fermentation parameters in the Lactic Acid Fermentation of Legume-based Beverages– a statistically based fermentation