1)  Lactobacillus kefiranofaciens
Lactobacillus kefiranofaciens
1.
Two-stage Temperature Controlling Strategy for Kefiran Production in the Culture by Lactobacillus kefiranofaciens;
两阶段温度控制策略提高Lactobacillus kefiranofaciens发酵生产Kefiran
2.
Separation and characterization of kefiran produced by Lactobacillus kefiranofaciens;
马乳酒样乳杆菌(Lactobacillus kefiranofaciens)产生的开菲尔多糖的分离及其结构特性
3.
Fermentation Production of Kefiran by Lactobacillus kefiranofaciens;
Lactobacillus kefiranofaciens发酵生产Kefiran多糖的初步研究
2)  Lactobacillus kefiranofaciens
开菲尔基质乳杆菌
1.
Lactobacillus kefiranofaciens, which was isolated from kefir grains, produces an exopolysaccharides called Kefiran.
本论文在实验室规模上以一株能在胞外高积累Kefiran的开菲尔基质乳杆菌(Lactobacillus kefiranofaciens JCM6985T)为生产菌株,以细胞和Kefiran的高产量,高得率和高生产强度为目标,对Kefiran发酵过程进行了优化。
2.
Fed-batch fermentative production of Kefiran by Lactobacillus kefiranofaciens;
研究了开菲尔基质乳杆菌(Lactobacillus kefiranofaciens)在不同初始蔗糖浓度下的开菲尔多糖(Kefiran)分批发酵过程。
3)  Lactobacillus kefiranofaciens
马乳酒样乳杆菌
1.
Medium optimization for kefiran synthesis by Lactobacillus kefiranofaciens;
马乳酒样乳杆菌(Lactobacillus kefiranofaciens)合成开菲尔多糖培养基组成的优化
4)  Lactobacillus
乳酸杆菌
1.
Rapid Detection of Lactobacillus in Food by Real-time PCR;
食品中乳酸杆菌的实时荧光PCR的快速检测
2.
Purification and Identification of Lactobacillus Isolated from Beer;
啤酒中乳酸杆菌的分离纯化和鉴定
3.
Effect of acids on bio-effervescent lactobacillus tablets;
酸对乳酸杆菌泡腾片的影响
5)  Lactobacillus
Lactobacillus
1.
The Review of Lactobacillus Phylogenetic Analysis;
Lactobacillus的系统发育分析及分群
6)  Lactobacillus
植物乳杆菌
1.
More than 100 strains of Lactobacillus are isolated and purified from fermented meat production by MRS culture medium.
经筛选得到符合发酵肉制品生产要求的乳酸菌4株,又从中筛选出1株具有降低胆固醇作用的植物乳杆菌,其降胆固醇能力达到24。
2.
This article introduces immune accommodating function of Lactobacillus,Sporolactobacilus and heat-killed lactobacteriaceae cells of probiotics.
为了解植物乳杆菌、芽孢乳酸菌和益生菌死菌体的免疫调节作用,通过对保健产品的介绍,说明了植物乳杆菌有预防沙门氏菌、增强人体自然杀伤细胞活性、增强肠道免疫力和促进双岐杆菌生长的作用,芽孢乳酸菌耐酸、耐热性强,在肠道中可发芽增殖,抑制感染,有促进双歧杆菌生长的作用,益生菌死菌体有不受抗生素影响、抑制肠道中沙门杆菌、促进肠道免疫功能、和增强机体免疫力的功能。
3.
Three different preparation route were designed in terms of the adding order of transglutaminase and Lactobacillus plantarum.
以植物乳杆菌和谷氨酰胺转氨酶的添加顺序不同设计三种不同的工艺路线,以保水力和谷蛋白溶胀指数为指标,从中选出最佳复合改性工艺路线,以植物乳杆菌和谷氨酰胺转氨酶同时作用的结果较好。
参考词条
补充资料：Compound lactobacillus
分子式：暂无
分子量：暂无
CAS号：暂无

性质：暂无

制备方法：暂无

用途：助消化药。

说明：补充资料仅用于学习参考，请勿用于其它任何用途。