Keyphrases
Microorganisms
50%
Lactococcus Lactis
38%
Cheese
30%
Enhanced Capacity
28%
Food Fermentation
25%
Accelerated Cheese Ripening
23%
Extracellular Electron Transfer
23%
Butter Aroma
23%
Nisin
23%
Smear-ripened Cheese
23%
Ripening Stage
23%
Permeabilized
23%
Proteolysis
23%
Rind
23%
Listeria
23%
Diverse Environment
23%
Streptococcus Thermophilus
23%
Plant-based
23%
Unveiling
23%
Genomic Analysis
23%
Type II NADH Dehydrogenase
23%
Enterococcus
23%
Novel Types
23%
Cheese Ripening
23%
Acid Whey
17%
Dairy
17%
Oat Milk
17%
Nineteen
11%
Linen
11%
Listeria Monocytogenes
11%
Soymilk
11%
High Sugar
11%
High Cell Density
11%
Lactic Acid Bacteria
11%
Sugar Content
11%
Food Safety
11%
Adaptive Laboratory Evolution
7%
Nitroanilide
7%
Antibiotic Resistance Genes
5%
Flavor Development
5%
Yogurt
5%
Resistant Strains
5%
High pH
5%
Culture Media
5%
Starvation
5%
Whey Protein Hydrolysate
5%
Complex Surface
5%
Microflora
5%
Enterococcus Lactis
5%
Diacetyl
5%
Food Science
Lactococcus
100%
Cheese Ripening
46%
Amino Acids
43%
Starvation
34%
Escherichia coli
23%
Nutritive Value
23%
Smear-Ripened Cheese
23%
Streptococcus
23%
Vitamin B1
23%
Enterococcus
23%
Food Fermentation
23%
Food Safety
23%
Soya Milk
23%
Spray Drying
23%
Molasse
23%
Food Quality
11%
Surface-Ripened Cheese
11%
Listeria monocytogenes
11%
Soybean
11%
Lactobacillus
11%
Rennet
11%
Yogurt
11%
Lactic Acid Bacteria
11%
Immunology and Microbiology
Lactococcus Lactis
50%
Electron Transport
46%
Microorganism
37%
Enterococcus
23%
Lactic Acid Bacterium
10%
