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1. Research of volatile compounds in cheese affected by different technological parameters Iva Boltar, Andreja Čanžek Majhenič, Kristjan Jarni, Tjaša Jug, Mojca Bavcon Kralj, 2018, original scientific article Keywords: cheese, volatile compound, starter culture, technological parameter |
2. Lactic acid bacteria and bifidobacteria deliberately introduced into the agro-food chain do not significantly increase the antimicrobial resistance gene pool Vita Rozman, Petra Mohar Lorbeg, Primož Treven, Tomaž Accetto, Majda Golob, Irena Zdovc, Bojana Bogovič Matijašić, 2022, original scientific article Keywords: Lactic acid bacteria, bifidobacteria, probiotic, starter culture, antimicrobial resistance, resistance gene, mobile genetic element, metagenomes, whole genome sequences |