1. Characterization of autochthonous lactic acid bacteria from an artisanal Italian cheeseGiuseppe Zeppa, Maria Grazia Fortina, Paola Dolci, Anna Aquati, Annibale Gandini, Pier Luigi Manachini, 2004, izvirni znanstveni članek Ključne besede: milk products, autochthonous cheese, cheese Toma piemontese, microbiology, lactic acid bacteria, strains, starters, Italy
Celotno besedilo (povezava drugam) |
2. Application of lactic acid and acetic acid bacteria for production of alcohol-free fermented beveragesBarbara Rovtar, 2021, magistrsko delo Ključne besede: lactic acid bacteria, acetic acid bacteria, alcohol-free beverages, low-alcohol beverages, fermentation, unhopped wort, hopped wort, water kefir, lactic acid, gluconic acid
Celotno besedilo (datoteka, 3,50 MB) |
3. Beer spoiling mechanisms of Lactobacillus brevisMateja Govže, 2017, magistrsko delo Ključne besede: beer, hop, Humulus lupulus, beer spoilage, lactic acid bacteria, Lactobacillus brevis, genome, genome sequencing, genome analysis, RNA sequencing, transcriptomic analysis, gene expression analysis, fenotypic analysis
Celotno besedilo (datoteka, 5,50 MB) |
4. Impact of microbiological and technological factors on volatile phenols content in Montenegrin red winesSanja Radonjić, 2020, doktorska disertacija Ključne besede: wine, volatile phenols, hydroxycinnamic acids, starter cultures, yeasts, lactic acid bacteria, red wine, autochthonous grape varieties, Vranac, Kratošija, Cabernet Sauvignon
Celotno besedilo (datoteka, 3,85 MB) |
5. Polysaccharide hydrogels for the protection of dairy-related microorganisms in adverse environmental conditionsIlja Gasan Osojnik Črnivec, Tigran Neresyan, Yuliana Gatina, Vid Kolmanič Bučar, Mihaela Skrt, Iztok Dogša, Bojana Bogovič Matijašić, Irina Kulikova, Aleksei Lodygin, Nataša Poklar Ulrih, 2021, izvirni znanstveni članek Ključne besede: encapsulation, polysaccharides, hydrogels, probiotics, dairy products, lactic acid bacteria, lactose-fermenting yeasts
Celotno besedilo (datoteka, 2,18 MB) Gradivo ima več datotek! Več... |
6. Lactic acid bacteria and bifidobacteria deliberately introduced into the agro-food chain do not significantly increase the antimicrobial resistance gene poolVita Rozman, Petra Mohar Lorbeg, Primož Treven, Tomaž Accetto, Majda Golob, Irena Zdovc, Bojana Bogovič Matijašić, 2022, izvirni znanstveni članek Ključne besede: Lactic acid bacteria, bifidobacteria, probiotic, starter culture, antimicrobial resistance, resistance gene, mobile genetic element, metagenomes, whole genome sequences
Celotno besedilo (datoteka, 5,23 MB) Gradivo ima več datotek! Več... |
7. Exploring the resistome of probiotics, starter cultures, and cheeses via metagenomic analysisVita Rozman, Nejc Stopnišek, Petra Mohar Lorbeg, Tanja Obermajer, Darja Kušar, Bojana Bogovič Matijašić, 2025, izvirni znanstveni članek Ključne besede: food resistomes, antibiotic resistance, probiotics, starter cultures, cheeses, lactic acid bacteria, metagenomes
Celotno besedilo (datoteka, 7,57 MB) Gradivo ima več datotek! Več... |
