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Development of a chemically defined medium for studying foodborne bacterial-fungal interactions
Stina Dissing Aunsbjerg, Anders Hans Honoré,
Finn Kvist Vogensen
,
Susanne Knøchel
*
*
Corresponding author for this work
Food Microbiology, Gut Health, and Fermentation
5
Citations (Scopus)
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Medicine & Life Sciences
Bacteria
20%
Cultured Milk Products
100%
Dairying
50%
Food
21%
Food Industry
39%
Fungi
27%
Growth
15%
Lactobacillus paracasei
49%
Liquid Chromatography
32%
Mass Spectrometry
27%
Milk
29%
Propionibacterium freudenreichii
57%
Yeasts
25%
Agriculture & Biology
bacteria
11%
bacterial culture
46%
dairy industry
23%
dairy products
39%
fermented milk
50%
food industry
18%
food matrix
25%
Lactobacillus paracasei
28%
mass spectrometry
17%
metabolites
41%
milk
13%
molds (fungi)
20%
preservatives
21%
Propionibacterium freudenreichii
31%
spoilage
43%
ultra-performance liquid chromatography
26%
yeasts
13%