1) Lactic acid bacteria
乳酸菌
1.
Study on fermentation properties of lactic acid bacteria isolated from traditional fermented meat products;
分离自传统发酵肉制品乳酸菌的发酵特性研究
2.
Identification and screening of bacteriocin-producing lactic acid bacteria;
产细菌素乳酸菌的筛选及鉴定
2) lactic acid bacterium
乳酸菌
1.
Optimization of culture conditions and strain identification of a lactic acid bacterium;
一株乳酸菌培养条件优化及菌种鉴定
2.
Characteristics and interactions of lactic acid bacterium and yeasts isolated from Tibetan fermented yak milk;
西藏牦牛发酵乳中乳酸菌及酵母菌的特性与相互作用
3.
Research of Exopolysaccharides in Lactic Acid Bacterium;
乳酸菌胞外多糖的研究进展
3) LAB
乳酸菌
1.
Isolation and identification of LAB from natural cheeses in Xinjiang;
新疆传统乳制品中乳酸菌的分离鉴定
2.
In Vitro Screening of Cholesterol-removed LAB from Dairy Products;
乳制品中具有降胆固醇功能乳酸菌的体外筛选
3.
Progress in Application Research on Bacteriocins of LAB;
乳酸菌细菌素应用研究进展
4) lactic bacteria
乳酸菌
1.
Influence of honey on growth and lactic acid production by lactic bacteria during yogurt fermentation;
蜂蜜对酸奶生产中乳酸菌生长和产酸能力的影响
2.
A quick flavor improvement of soy sauce by applying solid-liquid two stage fermentation with yeast and lactic bacteria;
先固后稀添加酵母、乳酸菌是提高酱油风味的捷径
3.
Study on processing technology of chicken sausage fermented by lactic bacteria & yeast;
乳酸菌和酵母共发酵鸡肉香肠加工技术的研究
5) Lactococcus lactis
乳酸乳球菌
1.
Glutathione plays an anti-oxidant role in Lactococcus lactis;
谷胱甘肽在乳酸乳球菌抵抗氧胁迫中的保护作用
2.
Construction of the food-grade vector for Lactococcus lactis and its use for cloning and expression of Mn-superoxide dismutase gene;
乳酸乳球菌食品级载体的构建及Mn-SOD基因的克隆和表达
3.
Influence of expression of transglutaminase on the growth of Lactococcus lactis;
在乳酸乳球菌中表达外源谷氨酰胺转胺酶显著改善宿主菌好氧生长性能
6) Lactococcus lactis subsp. lactis
乳酸乳球菌
1.
Isolation and Purification of Cell-envelope Proteinase from Lactococcus lactis subsp. lactis;
乳酸乳球菌细胞壁蛋白酶的分离纯化
2.
Screening mutagenized Lactococcus lactis subsp.
以乳酸乳球菌乳酸亚种丁二酮变种为出发菌株,采用亚硝基胍进行诱变选育,得到高产丁二酮菌株,用邻苯二胺比色法检测突变株丁二酮,其产量达到0。
3.
In this paper, the production of Nisin with immobilized Lactococcus lactis subsp.
对用固定化乳酸乳球菌DL-203发酵生产Nisin进行了研究。
补充资料：乳酸菌
分子式：
CAS号：
性质：对糖类进行乳酸发酵的细菌。革兰氏阳性。不产生孢子的细菌群。有链球菌属（Streptococcus）、乳杆菌属（Lactobacillus）、明串球菌属（Leuconostoc）、片球菌属（Pediococcus）四类。寄生在动物体内或附着在植物上。一般无致病性。由于产乳酸，一方面易引起食品酸败，另一方面可以抑制杂菌生长而被用于发酵食品（酸菜、乳酒、面包和香肠等）。
CAS号：
性质：对糖类进行乳酸发酵的细菌。革兰氏阳性。不产生孢子的细菌群。有链球菌属（Streptococcus）、乳杆菌属（Lactobacillus）、明串球菌属（Leuconostoc）、片球菌属（Pediococcus）四类。寄生在动物体内或附着在植物上。一般无致病性。由于产乳酸，一方面易引起食品酸败，另一方面可以抑制杂菌生长而被用于发酵食品（酸菜、乳酒、面包和香肠等）。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条