Keywords: غلات کافیر; Kefir grains; Kefir; Pyrosequencing; Aroma profile;
مقالات ISI غلات کافیر (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: غلات کافیر; kefir; kefir grains; probiotics; frozen dairy;
Keywords: غلات کافیر; Lactic acid bacteria; Kefir grains; Probiotic; Lactobacillus spp.; Starter cultures
Keywords: غلات کافیر; Beverage; Fermentation; Kefir grains; Walnut;
Study of kefir grains application in sourdough bread regarding rope spoilage caused by Bacillus spp.
Keywords: غلات کافیر; Kefir grains; Rope spoilage; Sourdough; DGGE analysis;
Lactobacillus plantarum strains as potential probiotic cultures with cholesterol-lowering activity
Keywords: غلات کافیر; Lactobacillus plantarum; cholesterol-lowering activity; kefir grains;
Development of a new method for determination of exopolysaccharide quantity in fermented milk products and its application in technology of kefir production
Keywords: غلات کافیر; Kefir; Kefir grains; Kefiran; Exopolysaccharide;
Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis
Keywords: غلات کافیر; Kefir grains; Culture-independent microbiology; PCR-DGGE; Pyrosequencing; Lactobacillus;
Investigation of microorganisms involved in biosynthesis of the kefir grain
Keywords: غلات کافیر; Kefir grains; Biosynthesis; Microorganisms; Surface properties;
Modelling of batch kefir fermentation kinetics for ethanol production by mixed natural microflora
Keywords: غلات کافیر; Batch fermentation; Kefir grains; Ethanol production; Kinetic model
Diversity of bacteria present in milk kefir grains using culture-dependent and culture-independent methods
Keywords: غلات کافیر; Kefir grains; DGGE; Lactobacillus; Dairy beverage
Microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains
Keywords: غلات کافیر; entrapment; kefir grains; kefir;
Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods
Keywords: غلات کافیر; Lactic acid bacteria; DGGE; Kefir grains; Culture-independent method
Rapid discrimination of lactobacilli isolated from kefir grains by FT-IR spectroscopy
Keywords: غلات کافیر; Kefir grains; Lactobacillus; Discrimination; FT-IR spectroscopy;
Characterisation of the microbial population at different stages of Kefir production and Kefir grain mass cultivation
Keywords: غلات کافیر; Kefir grains; Mass cultivation; Lactic acid bacteria; Yeasts;
Impact of preservation and different packaging conditions on the microbial community and activity of Kefir grains
Keywords: غلات کافیر; Kefir grains; Lactic acid bacteria; Fermentation; Preservation; Packaging;