1) lactobacillus sake 54
清酒乳杆菌54
1.
Study on the starter for fermentative meat-lactobacillus sake 54;
肉制品发酵剂清酒乳杆菌54的研究
2) lactobacillus sake
清酒乳杆菌
1.
Optimization of Medium for Encapsulated Lactobacillus sake in Liquid-core Capsules;
液芯包囊化清酒乳杆菌增殖培养基的优化
2.
The enzymatic hydrolysis by cellulase and lactic acid fermentation of soybean straw by lactobacillus laei and lactobacillus sake were studied experimentally.
用纤维素酶对氨预处理后的大豆秸秆进行酶水解,继而研究了用干酪乳杆菌及清酒乳杆菌进行L-乳酸发酵。
3) Lactobacillus sake
米酒乳杆菌
1.
Effects of Lactobacillus sake on Proteolysis of Dry-Salted Duck;
米酒乳杆菌对风鸭肌肉蛋白质降解的影响
2.
The mixed culture system of Staphyloccus auricularis C131,Dabaryomyces hansenii Y163 and Lactobacillus sake L04 was construct for production of Rugao sausage.
以耳式葡萄球菌C131、德巴利汉逊酵母Y163、米酒乳杆菌L04为受试菌株构建发酵剂混培养技术体系,当L04、C131和Y163的起始菌构成比分别为1:2:1、1:4:1,使用加有0。
4) 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
5) Lactobacillus sake C2
米酒乳杆菌C2
1.
Study on Fermentation Medium of Broad-spectrum Bacteriocin Produced by Lactobacillus sake C2
产广谱细菌素米酒乳杆菌C2发酵培养基的研究
6) sakacin
米酒乳杆菌素
1.
Objective: To study the isolation and purification technology of a broad-spectrum bacteriocin, sakacin produced by Lactobacillus sake G2.
结论:确定了米酒乳杆菌素的分离纯化条件,为细菌素的理化性质和抑菌机理的研究提供依据。
补充资料：Solvent Orange 54
分子式：
分子量：
CAS号：12237-30-8
性质：
分子量：
CAS号：12237-30-8
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