Anti-inflammatory effects and mechanism of Xinjiang Kazakh traditional fermented camel milk;

The results showed that:The number of bacteria, fungi, lactobacillus and intestinal bacteria of fermented camel milk is similar, but the number of Bacillus is very different from each other.

On the basis of studying fermented soymilk, this paper discussed the flavor substance and microstructure of fermented soymilk.

This paper investigated the treatment of off-beany flavor,culture domestication,the fermentation process of soymilk,the analysis of flavor components in fermented soymilk,formation of soy-gel and factors which affect the gels formation.

In view of these, the lipid reducing function of tested strain and fermented soymilk were investigated in this study.

Study on fermented milk ice cream processing of Siraitia grosvenorii (Swingle) C.Jeffrey;

Study on concentration variety of carbonyl compounds and organic acids in fermented milk;

Analysis of aldehydes in fermented milk by spectrophotometry with NBTH;

Research on rice bran decomposition by amylase and its application in lactic acid fermentation;

Study on enzymatic hydrolysis using soybean straw and L-lactic acid fermentation;

Studied on lactic acid fermentation with a strain lactobacillus sp. using steam explosion pretreatment lignocellulose material;

But some principles and some experimental phenomenons need to be paid attention to during the course of lactose fermentation,separate cultivation and confirmatory test.