1) 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
2) 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。
3) 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
4) Nisin
['naisin]
乳球菌肽
1.
Characterization and Application of Nisin;
乳球菌肽(Nisin)的特性及应用
5) Streptococcus lactis
乳链球菌
1.
Study on Cloning and Expression of the β-galactase Gene from Streptococcus Lactis 6030 in Esherichia Coli;
乳链球菌乳糖酶基因的分子克隆
2.
Nisin, an effective, harmless and natural bio-preservative, is a kind of polypeptide produced by Streptococcus lactisand can protect the food being spoiled by G+ bacteria.
乳链菌肽是某些乳链球菌产生的一种多肽物质,对引起食品腐败的大多数革兰氏阳性菌有很好的抑制作用,是一种高效、无毒副作用的天然生物防腐剂。
3.
The latest fermentation techniques of fruity koumiss were as follows :addition of fruit juice to control the citrate contents in koumiss and reduce of the inoculation quantity of wine yeast simultaneously,and inoculation of the butanedione new subspecies of streptococcus lactis to inhibit the alcohol fermentation of yeast and to advance the formation of CO 2 .
果酸乳酒的新型酿制方法是添加果汁以控制乳酒中的柠檬酸含量,并减少酒曲接种量,同时接入乳链球菌丁二酮乳新亚种,以控制酵母的乙醇发酵并促进二氧化碳的生成。
补充资料：乳链球菌
分子式：
CAS号：
性质：革兰氏阳性。能发酵葡萄糖、麦芽糖及乳糖产酸，有些菌株可发酵蔗糖，有些不能。是制造酸奶的常用菌。有些菌株产生抗生素——尼辛（nisin）。被广泛用于干酷生产及罐藏食品中。
CAS号：
性质：革兰氏阳性。能发酵葡萄糖、麦芽糖及乳糖产酸，有些菌株可发酵蔗糖，有些不能。是制造酸奶的常用菌。有些菌株产生抗生素——尼辛（nisin）。被广泛用于干酷生产及罐藏食品中。
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