المؤلفون: Khongriah, Welfareson^Aff2, Joshi, S. R.^Aff2

المساهمون: Verma, Pradeep, editor^Aff1

المصدر: Industrial Microbiology and Biotechnology : An Insight into Current Trends. :309-325

المؤلفون: Khan, Muhammad Nadeem, Bashir, Saeeda, Imran, Muhammad^{Aff1, IDs1222302301048w_cor3}

المصدر: Folia Microbiologica: Official Journal of the Institute of Microbiology, Academy of Sciences of the Czech Republic and Czechoslavak Society for Microbiology. 68(5):757-769

المؤلفون: Amenu, Desalegn^{Aff1, Aff2}, Bacha, Ketema^{Aff1, IDs13213023017409_cor2}

المصدر: Annals of Microbiology. 73(1)

المؤلفون: Zaccaria, Edoardo^{Aff1, Aff2}, Klaassen, Tim^{Aff2, Aff3}, Alleleyn, Annick M. E., Boekhorst, Jos, Smokvina, Tamara, Kleerebezem, Michiel^{Aff1, IDs40168023014914_cor6}, Troost, Freddy J.^{Aff2, Aff3}

المصدر: Microbiome. 11(1)

المؤلفون: Desalegn Amenu, Ketema Bacha

المصدر: Annals of Microbiology, Vol 73, Iss 1, Pp 1-14 (2023)

مصطلحات موضوعية: Antimicrobial activity, Ethiopian, Lactic acid bacteria, Probiotic potential, Traditional fermented products, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1869-2044

URL الوصول: https://doaj.org/article/bbcb3f809b4b4adb8691b668345afe61

المؤلفون: Gul Naz Saleem, Ruixia Gu, Hengxian Qu, Gul Bahar Khaskheli, Imran Rashid Rajput, Muhammad Qasim, Xia Chen

المصدر: Frontiers in Nutrition, Vol 11 (2024)

مصطلحات موضوعية: therapeutic, dairy food, milk, fermented products, probiotics, koumiss, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fnut.2024.1328620/full; https://doaj.org/toc/2296-861X

URL الوصول: https://doaj.org/article/45abf999a70240c8962997a06d623ae9

المؤلفون: Muhammad Shahbaz, Hafiz^Aff4, Javed, Farah^Aff4, Park, Jiyong^Aff5

المساهمون: Muhammad Shahbaz, Hafiz^Aff1, Javed, Farah^Aff2, Park, Jiyong^Aff3

المصدر: Advances in Food Applications for High Pressure Processing Technology. :31-46

المؤلفون: Zhijia Fang, Wenjuan Zhu, Ying Liu, Xinran Wang, Yaling Wang, Yanyan Wu

المصدر: Czech Journal of Food Sciences, Vol 41, Iss 4, Pp 271-278 (2023)

مصطلحات موضوعية: fermented products, food fermentative microbiology, mixed starter cultures, sardine products, Agriculture

وصف الملف: electronic resource

Relation: https://cjfs.agriculturejournals.cz/artkey/cjf-202304-0004_tetragenococcus-halophilus-staphylococcus-xylosus-and-staphylococcus-saprophyticus-for-sardine-fermentation.php; https://doaj.org/toc/1212-1800; https://doaj.org/toc/1805-9317

URL الوصول: https://doaj.org/article/53d0d87059f84d92bc679d8c9a6c741b

المؤلفون: Wu, Chih-Chung, Huang, Yu-Wen, Hou, Chih-Yao, Chen, Ya-Ting, Dong, Cheng-Di, Chen, Chiu-Wen, Singhania, Reeta Rani, Leang, Jie-Yin, Hsieh, Shu-Ling^{Aff2, IDs1319702205445w_cor9}

المصدر: Journal of Food Science and Technology. 60(3):1036-1044

المؤلفون: Edoardo Zaccaria, Tim Klaassen, Annick M. E. Alleleyn, Jos Boekhorst, Tamara Smokvina, Michiel Kleerebezem, Freddy J. Troost

المصدر: Microbiome, Vol 11, Iss 1, Pp 1-17 (2023)

مصطلحات موضوعية: Small intestine, Fermented products, Personalised microbiome, Human trial, Microbial ecology, QR100-130

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2049-2618

URL الوصول: https://doaj.org/article/313ab90ce788494e975be4c34527818d