Effects of agrocybe aegerita extraction on fermentation characteristics of lactic acid bacteria;

Study on fermentation properties of yeast isolated from apple peel;

The fermentation properties of three strains of lactic acid bacteria isolated from the Chinese-style naturally dry fermented sausages;

In this paper, the fermentation properties and genetic stability of high SO2 -producing strain of Saccharomyces cerevisiae were studied.

Study on fermentation properties of lactic acid bacteria isolated from traditional fermented meat products;

Fermentation properties of 4 strains of Lactobacillus casei isolated from traditionally home-made koumiss in inner mongolian of China;

Determing of the fermentation performance of the yoghurt starter culture in alpine pasture in Tianzhu,Gansu;

Isolation of lactic acid bacteria from "Saussurea involucrata" and study on its fermentation performance;

Objective To separate lactic acid bacteria from yogurt and to study its fermentation performance.

Study on taming of Lactobacillus and fermentation characteristics of Codonopsis lanceolata fermented beverage;

Study on processing technology of Chinese chestnut wine and its fermentation characteristics;

Important fermentation characteristics of lactic acid bacteria in fermented meat production;