Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products

Isolation and identification of cultivable lactic acid bacteria in traditional fermented milk of Tibet in China

(2010)   AIRIDENGCAICIKE et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Natural populations of lactic acid bacteria isolated from vegetable residues and silage fermentation

(2010) J. Yang et al.   JOURNAL OF DAIRY SCIENCE

Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor

(2009) D. St-Gelais et al.   JOURNAL OF DAIRY SCIENCE

Quality and acceptability of a set-type yogurt made from camel milk

(2009) I.B. Hashim et al.   JOURNAL OF DAIRY SCIENCE

A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak

(2008) Natasa Jokovic et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification of Lactic Acid Bacteria from Poultry Feces: Evidence on Anti-Campylobacter and Anti-Listeria Activities

(2008) L. Nazef et al.   POULTRY SCIENCE

A survey on chemical and microbiological composition of kurut, naturally fermented yak milk from Qinghai in China

(2007) Heping Zhang et al.   FOOD CONTROL

Application of bacteriocins in vegetable food biopreservation

(2007) Luca Settanni et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY