<p>Dotted lines separate fermentations performed on different days.</p>a–d<p>duplicate fermentations on different days.</p>e<p>duplicate fermentations on the same day.</p>f<p>amino acids were added as 1.1 or 2.0× the standard amount in 2× CDM.</p
Fermentation quality of Pennisetum purpureum (Schumach) cv. Mott ensiled with Lactobacillus plantaru...
<p>The presence and growth of spoilage organisms in food might affect the shelf life. In this study,...
The growth of Lactobacillus plantarum WCFS1 and of its δccpA ery mutant, WCFS1-2, was compared in ba...
<p>Log<sub>10</sub> CFU ml<sup>−1</sup> determination of <i>L. plantarum</i> WCFS1 in logarithmic ph...
International audienceStrains of Lactobacillus plantarum were grown and stored in cherry (ChJ), pine...
Strains of Lactobacillus plantarum were grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ...
Growth of Lactiplantibacillus plantarum isolates from different sources grown with variations of CDM...
Contains fulltext : 110027.pdf (publisher's version ) (Open Access)Lactic acid bac...
Lactic acid bacteria (LAB) are utilized widely for the fermentation of foods. In the current post-ge...
Lactic acid bacteria (LAB) are utilized widely for the fermentation of foods. In the current post-ge...
<div><p>Lactic acid bacteria (LAB) are utilized widely for the fermentation of foods. In the current...
Strains of Lactobacillus plantarumwere grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ)...
<p><i>L. plantarum</i> WCFS1 cultures were grown aerobically at 28°C in 2×CDM containing normal acid...
<p>The presence and growth of spoilage organisms in food might affect the shelf life. In this study,...
Situations of extremely low substrate availability, resulting in slow growth, are common in natural ...
Fermentation quality of Pennisetum purpureum (Schumach) cv. Mott ensiled with Lactobacillus plantaru...
<p>The presence and growth of spoilage organisms in food might affect the shelf life. In this study,...
The growth of Lactobacillus plantarum WCFS1 and of its δccpA ery mutant, WCFS1-2, was compared in ba...
<p>Log<sub>10</sub> CFU ml<sup>−1</sup> determination of <i>L. plantarum</i> WCFS1 in logarithmic ph...
International audienceStrains of Lactobacillus plantarum were grown and stored in cherry (ChJ), pine...
Strains of Lactobacillus plantarum were grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ...
Growth of Lactiplantibacillus plantarum isolates from different sources grown with variations of CDM...
Contains fulltext : 110027.pdf (publisher's version ) (Open Access)Lactic acid bac...
Lactic acid bacteria (LAB) are utilized widely for the fermentation of foods. In the current post-ge...
Lactic acid bacteria (LAB) are utilized widely for the fermentation of foods. In the current post-ge...
<div><p>Lactic acid bacteria (LAB) are utilized widely for the fermentation of foods. In the current...
Strains of Lactobacillus plantarumwere grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ)...
<p><i>L. plantarum</i> WCFS1 cultures were grown aerobically at 28°C in 2×CDM containing normal acid...
<p>The presence and growth of spoilage organisms in food might affect the shelf life. In this study,...
Situations of extremely low substrate availability, resulting in slow growth, are common in natural ...
Fermentation quality of Pennisetum purpureum (Schumach) cv. Mott ensiled with Lactobacillus plantaru...
<p>The presence and growth of spoilage organisms in food might affect the shelf life. In this study,...
The growth of Lactobacillus plantarum WCFS1 and of its δccpA ery mutant, WCFS1-2, was compared in ba...