Study on Flavour Compounds Analysis in Milk by Coculturing with Streptococcus salivarius subsp.thermophilus;

Base on morphological,physiological and biochemical characteristics,16S rDNA and phylogenic analysis,the strain Y-2 was classified to Streptococcus salivarius subsp.

For producing γ-aminobutyric acid,the immobilized Streptococcus salivarius subsp.

Research progresses in administer Streptococcus salivarius to halitosis;

Study on characteristics of acidity and viscosity produced by L.bulgaricus and S.thermophilus;

Research on Appropriate Culture Condition of S.thermophilus;

This paper studied on the vegetable juice culture of S.

Optimization of exopolysaccharide production conditions fermented by Streptococcus thermophilus from Tibetan kefir;

Screening and Optimizing of Lactobacillus bulgaricus and Streptococcus thermophilus Wort Enrichment Medium;

Isolation of Nisin-resistant Streptococcus thermophilus;