標(biāo)題: Titlebook: Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses; Nagamani Bora,Christine Dodd,Nathalie Desmasur [打印本頁] 作者: hypothyroidism 時(shí)間: 2025-3-21 19:04
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書目名稱Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses讀者反饋學(xué)科排名
作者: Altitude 時(shí)間: 2025-3-21 21:29
Analyzing the Metagenome of Smear Cheese Flora Using Next Generation Sequencing Tools,eneration metatranscriptomics can directly address function. The potential to address directly not just ‘who is there’ but also ‘what they are doing’ using metatranscriptomics is also addressed which opens the field to systems and synthetic biology approaches.作者: 知道 時(shí)間: 2025-3-22 00:49 作者: spinal-stenosis 時(shí)間: 2025-3-22 04:44 作者: 訓(xùn)誡 時(shí)間: 2025-3-22 08:58
Solid State Fermentation,nmental microbiology and, unlike in the laboratory and many industrial processes, most microorganisms grow in biofilms rather than as planktonic growth in suspended liquid culture. Liquid culture lends itself to sampling and the measurement of the average properties of a population whereas cells in 作者: CRUE 時(shí)間: 2025-3-22 15:32 作者: CRUE 時(shí)間: 2025-3-22 18:27 作者: Hyperlipidemia 時(shí)間: 2025-3-22 22:03
Ananda Shiva Prasad M.D., Ph.D.to natural ecosystems. Finally, three specific case-studies related to cheese ripening are developed to illustrate how microbial ecology can be integrated into food microbiology for better quality and safety of smear cheeses.作者: Forehead-Lift 時(shí)間: 2025-3-23 04:25
Water and Sodium Balance Disorders in Aging,. Microbial interactions, in which actinomycetes may play an important role, could be a key point in explaining antilisterial activity, but mechanisms are not fully understood. Quality of smear cheese can be affected by blowing defects due to gas-producing bacteria like coliform and butyric acid bac作者: LUCY 時(shí)間: 2025-3-23 07:04
Massimo Boemi,Maria Paola Luconinmental microbiology and, unlike in the laboratory and many industrial processes, most microorganisms grow in biofilms rather than as planktonic growth in suspended liquid culture. Liquid culture lends itself to sampling and the measurement of the average properties of a population whereas cells in 作者: Sigmoidoscopy 時(shí)間: 2025-3-23 10:17
Book 2015de the vehicle for developing a research strategy for food-environment microbiology. In this book we take a look at food-based ecological niche by focusing on the actinomycetes. This book presents many of the aspects, from the taxonomy of the cheese flora and its interaction with the ‘house flora’ t作者: 使混合 時(shí)間: 2025-3-23 16:02 作者: dapper 時(shí)間: 2025-3-23 21:53
Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses978-3-319-10464-5作者: arsenal 時(shí)間: 2025-3-23 22:53 作者: 顧客 時(shí)間: 2025-3-24 02:31 作者: Exonerate 時(shí)間: 2025-3-24 07:43
Ananda Shiva Prasad M.D., Ph.D.ummarize our current knowledge of the interactions occurring between bacteria from the Actinomycetales order and other microorganisms encountered in smear cheese including bacteria, fungi and pathogens such as ..作者: 安定 時(shí)間: 2025-3-24 11:43 作者: HEAVY 時(shí)間: 2025-3-24 15:18 作者: INTER 時(shí)間: 2025-3-24 20:15 作者: 安裝 時(shí)間: 2025-3-25 01:02 作者: Foregery 時(shí)間: 2025-3-25 03:56
Smear Ripened Cheeses,The characteristic features of cheese evolve from complex interaction of the metabolic activities of the smear cheese flora. So it is essential to define and identify surface microflora to enable the selection of strains that generate the colour, aroma and organoleptic qualities of specific cheeses, and to screen for anti-listerial activity.作者: 單純 時(shí)間: 2025-3-25 10:17
Genomics and Functional Role of Actinomycetes on Smear Ripened Cheeses,properties. The properties of some of the characteristic cheese-related organisms relevant to cheese such as iron availability, catabolism, bacteriocins, osmotolerance and proteolysis of casein are described and compared to related species from other environmental habitats from a genomics perspective.作者: 臆斷 時(shí)間: 2025-3-25 15:09 作者: enmesh 時(shí)間: 2025-3-25 18:35 作者: Between 時(shí)間: 2025-3-25 21:42 作者: CARK 時(shí)間: 2025-3-26 01:59 作者: THE 時(shí)間: 2025-3-26 04:54 作者: muscle-fibers 時(shí)間: 2025-3-26 10:58
Genomics and Functional Role of Actinomycetes on Smear Ripened Cheeses,t for growth of cheese organisms but salt is the major additional selective pressure imposed upon the smear cheese surface. Perhaps the evolutionary history of the actinobacterial phylogenetic clade as “Terrabacter” and selection for resistance to desiccation on aerobic surfaces has provided species作者: GAVEL 時(shí)間: 2025-3-26 16:32
,Characterization of Actinomycetes from Smear Ripened Cheeses – A Polyphasic Approach,stry. Identification of surface microflora is important to ensure safety and quality of the product. To identify and characterize novel species a combination of genotypic, chemotaxonomic and phenotypic methods, which is called a polyphasic approach, is recommended. This approach is exemplified in a 作者: jaunty 時(shí)間: 2025-3-26 18:45
Actinobacterial Diversity and Dynamics as Revealed by Denaturing Gradient Gel Electrophoresis,of the surface microflora is necessary to enable the selection of strains which generate the colour, aroma and organoleptic qualities of specific cheeses and to screen for anti-listerial activity. Following the advent of molecular ecological techniques it has become clear that isolation techniques g作者: Breach 時(shí)間: 2025-3-27 00:32 作者: 別名 時(shí)間: 2025-3-27 02:24
Microbial Interactions in Smear-Ripened Cheeses,Besides the study of the diversity and the functions of individual members of these complex microbial consortia, the understanding of the mechanisms that shape the structure and the functional features of these communities is crucial to control cheese quality and safety better. In this chapter, we s作者: 颶風(fēng) 時(shí)間: 2025-3-27 08:14
,Structure–Function Relationships of Microbial Communities, from two microorganisms to complex microbial communities are used to mimic real ecosystems and their functions. Nevertheless, the composition of individual members of complex ecosystems and their relationships, as well the environmental conditions needed to re-create microcosms and their associated作者: 縮減了 時(shí)間: 2025-3-27 12:30 作者: Myofibrils 時(shí)間: 2025-3-27 17:11 作者: Glutinous 時(shí)間: 2025-3-27 18:07 作者: 好色 時(shí)間: 2025-3-28 00:15 作者: Melanocytes 時(shí)間: 2025-3-28 05:20
http://image.papertrans.cn/e/image/282182.jpg作者: 縱火 時(shí)間: 2025-3-28 07:36
https://doi.org/10.1007/978-3-319-10464-5Actinobacteria on cheese; European smear ripened cheeses; Highthroughput technologies; Microbial Ecolog作者: VICT 時(shí)間: 2025-3-28 14:25 作者: 在前面 時(shí)間: 2025-3-28 16:05
Ananda Shiva Prasad M.D., Ph.D.obial flora through milk fermentation, curd maturation and storage, to cheese maturation. Microorganisms are introduced with raw materials, by deliberate inoculation and from the environment. Microorganisms are responsible for most of the changes which produce cheese, give it its organoleptic proper作者: 脊椎動物 時(shí)間: 2025-3-28 21:48 作者: 宿醉 時(shí)間: 2025-3-29 01:43 作者: 顯而易見 時(shí)間: 2025-3-29 06:20 作者: OFF 時(shí)間: 2025-3-29 10:34 作者: 思想 時(shí)間: 2025-3-29 12:16 作者: 主動 時(shí)間: 2025-3-29 17:45
Ananda Shiva Prasad M.D., Ph.D. from two microorganisms to complex microbial communities are used to mimic real ecosystems and their functions. Nevertheless, the composition of individual members of complex ecosystems and their relationships, as well the environmental conditions needed to re-create microcosms and their associated作者: Intuitive 時(shí)間: 2025-3-29 20:00
Ananda Shiva Prasad M.D., Ph.D. and opportunities in cheese making. Advances in genomics, metagenomics and transcriptomics, driven by new sequencing technologies, and in modeling will push this agenda. Progress in these approaches in the lactic acid bacteria, with about 150 genomes currently completed or in progress, will provide作者: Gustatory 時(shí)間: 2025-3-30 03:51
Water and Sodium Balance Disorders in Aging,o originate from food, generating most of food-borne outbreaks. Eggs and egg products are the most common foodstuff category implied in food-borne outbreaks in EU, while cheese plays a limited role (2.3 % of strong evidence outbreaks in 2010) mainly due to staphylococcal toxins. Because of their phy
