Preparation of pure composite inoculants of Tibetan Mushroom for fermentation of milk;

Mechanism and Pure Culture of the Starter for Milk Fermentation with Tibetan Mushroom;

Fermentation technology of oat and milk with the Tibetan mushroom

Dynamic study on bacteriostatic action of fermented milk of Tibetan linggu;

However people do not really understand the bacteria colony type and the fermentation mechanism of Tibetan linggu dairy, many people hold the suspicion to its fermentation dairy products, there exists lots of misapprehensions when consumed.

Experiments on the common and reproduction toxicities of the Tibet Kefir;

Tibetan Linggu fungus is a kind of natural yoghurt starter and symbiotic system composed of yeasts,lactic acid bacterias,acetic acid bacte-rias through isolation and purification of trituration.

Through establishing subacute aging mice model which was caused by D-gal and was filled stomach with Tibet Linggu Fungus yogurt,activities of Superoxide Dismutase(SOD),Catalase(CAT) and Glutathione Peroxidase(GSH-Px),the content changes of Malondialdehyde(MDA) in heart and liver tissue are determined to study the anti-oxidative effect and the mechanism of Tibet Linggu Fungus yogurt.

On the basis of Chinese national standards this study determined some vitamins and the special flavour matter acetaldehyde in the fermentative process of Tibetan kefir fermentation milk.