1) nisin
['naisin]
乳酸链球菌肽
1.
Study on Fermentation Kinetics of Nisin by Lactococcus lactis;
乳酸链球菌肽发酵动力学的研究
2.
In this paper,L9(34)orthogonal test was made to investigate the fresh-keeping effect that fresh rabbit meat was dealed with three natural biologic preservative solutions,which are nisin,lysozyme,chitosan,packed by BOPA pockets and then stored at 0～4 ℃.
采用L9(34)正交试验设计方法,对三种天然生物保鲜液乳酸链球菌肽、溶菌酶、壳聚糖浸渍处理鲜兔肉,经双向尼龙拉伸袋真空包装,在0～4℃条件下的保鲜效果进行了研究。
3.
In this paper,L9(34) orthogonal experiment was made to investigate the fresh-keeping effect that fresh pork was dealed with three natural biologic preservative solutions,which are nisin,lysozyme,chitosan,packed by BOPA pockets and then stored at 0～4 ℃.
采用L9(34)正交试验设计方法,对3种天然生物保鲜液乳酸链球菌肽、溶菌酶、壳聚糖浸渍处理鲜猪肉,经双向尼龙拉伸袋真空包装,在0~4℃条件下的保鲜效果进行了研究。
2) nisin
['naisin]
乳链球菌肽
1.
Fermentation conditions of high yielding nisin strain;
乳链球菌肽高产菌株发酵条件的研究
3) Streptococcus lactis
乳酸链球菌
1.
The effects of Streptococcus lactis, enzyme and acidity in acidic steeping liquor in producing Mung bean (Phaseolus aureu Roxb.
本论文分析了乳酸链球菌、酶、pH值等因素对淀粉沉淀的影响。
2.
The Streptococcus lactis (Sl) and Lactobacillus bulgaricus (Lb) were mixed as starter to produce low-temperature and long-term fermented yogurt.
选用乳酸链球菌和保加利亚乳杆菌制作低温长时间发酵酸乳,利用DPS软件设计正交实验优化酸乳生产工艺,并对发酵结束和经4℃、后熟24h后以及4℃、冷藏3d后酸乳的酸度、pH值、纯蛋白、游离氨基酸、脂肪、双乙酰、乙醛、乳酸菌活菌数量等质量指标和风味成分进行分析检测。
3.
Nisin production by Streptococcus lactis SM526 was studied in batch fermentation process using a complex medium.
利用分批培养，对乳酸链球菌ＳＭ５２６产生乳链菌肽（ｎｉｓｉｎ）的代谢调控及发酵条件进行研究，代谢动力学分析表明，ｎｉｓｉｎ在ＳＭ５２６指数生长期产生，到指数生长后期达到高峰，进入稳定期ｎｉｓｉｎ逐渐停止产生，表现出一种初级代谢动力学特征。
4) Lactococcus lactis
乳酸链球菌
1.
Study on Fermentation Kinetics of Nisin by Lactococcus lactis;
乳酸链球菌肽发酵动力学的研究
2.
Construction and identification of recombinant Lactococcus lactis highly expressing human granulocyte-macrophage colony stimulating factor;
重组hGM-CSF乳酸链球菌的构建及初步验证
3.
System Computation of Lactococcus lactis Fermentation
乳酸链球菌发酵的系统计算
5) nisin
['naisin]
乳酸链球苗肽
6) Nisin
['naisin]
乳链菌肽
1.
Study on the technology of solt-out for separating Nisin from fermentation broth;
氯化钠盐析分离发酵液中的乳链菌肽工艺研究
2.
Study on use of Nisin in flat peach pulpy juice during pilot test;
乳链菌肽(Nisin)在蟠桃汁饮料生产中试的应用研究
3.
Experiment Study of Nisin Producing on Whey by Streptococcus Lactis P-99;
乳链球菌P-99发酵乳清生产乳链菌肽的研究
补充资料：乳酸链球菌素
分子式：C143H230N42O37S7
分子量：3354.08
CAS号：1414-45-5
性质：
分子量：3354.08
CAS号：1414-45-5
性质：
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