Food Science
Fermented Milk
100%
Fermented Products
100%
Acidification
42%
Fermented Food
42%
Spontaneous Fermentation
42%
Lactobacillus helveticus
28%
Probiotics
14%
Micronutrient
14%
Food Microbiology
14%
Fermented Dairy Product
14%
Lactobacillus delbrueckii
14%
Lactococcus Lactis
14%
Absorption Lag Time
14%
Dietary Intake
14%
Acetobacter
14%
Lactobacillus rhamnosus
14%
Starter Culture
14%
Traditional Production
14%
Liquid Milk
14%
Daily Diet
14%
Agricultural and Biological Sciences
Microbial Community
100%
Fermented Milk
100%
Evolution
50%
Bacterial Communities
42%
Lactobacillus
28%
Buckets
14%
Rural Areas
14%
Probiotic
14%
DNA Extraction
14%
System Boundary
7%
Microorganism
7%
Fermented Dairy Product
7%
Starter Culture
7%
African
7%
Selection Pressure
7%
Yogurt
7%
Lactococcus
7%
Immunology and Microbiology
Species Composition
100%
Evolution
58%
Dynamics
41%
Lactobacillus helveticus
16%
DNA Extraction
16%
Probiotic
16%
Lactococcus Lactis
8%
Acetobacter
8%
Bacterial Population
8%
Lactobacillus rhamnosus
8%
Microbiology
8%
Lactobacillus delbrueckii
8%
Microorganism
8%