2) Brevibacterium lactofermentum
乳酸发酵短杆菌
1.
Redirection and Analysis of the Carbon Flux to the Biosynthetic Pathway of Lysine in Brevibacterium lactofermentum;
乳酸发酵短杆菌中碳架流向赖氨酸的导向与分析
2.
Effects of Nutrition Factors on the Biosynthesis of Lysine in a Lysine Producer Brevibacterium lactofermentum FP094;
营养因子对乳酸发酵短杆菌合成赖氨酸的影响
3) Lactobacillus fermentum
发酵乳酸杆菌
1.
Influence on the growth of human colon cancer xenograft in nude mice and immune function in KM mice by Lactobacillus fermentum;
发酵乳酸杆菌对人结肠癌裸鼠移植瘤生长及免疫功能的影响
2.
A Study on Biological Characteristics of Lactobacillus fermentum Applied in Feed;
饲用发酵乳酸杆菌(Lactobacillus fermentum)生物学特性的研究
3.
In this study,a feeding experiment and a slaughter experiment were conducted to investigate the effects of Lactobacillus fermentum on growth performance and meat quality of growing-finishing pig,so as to provide an theoretical basis for exploitation of this additive.
为开发乳酸杆菌类饲料添加剂提供理论依据,本研究采用饲养试验和屠宰试验观察饲粮中添加发酵乳酸杆菌对生长肥育猪生长性能和肉品质的影响。
4) lactobacillus acidophilus
嗜酸乳杆菌
1.
Studaies on the Technology of Soymilk Yoghurt Fermented by Lactobacillus acidophilus;
嗜酸乳杆菌发酵豆乳工艺的研究
2.
Optimization of Conditions of a Lactobacillus acidophilus Synthesizing Conjugated Linoleic Acid;
一株嗜酸乳杆菌合成共轭亚油酸的条件优化
3.
Application of TTC for colony enumeration of Lactobacillus acidophilus;
TTC在嗜酸乳杆菌菌落计数中的应用
5) L.acidophilus
嗜酸乳杆菌
1.
Developing a Milk Drink from Tender Black Corn Fermented by L.acidophilus;
嗜酸乳杆菌发酵嫩黑玉米乳饮料生产工艺的研究
2.
Fermention Agent of Health Yoghart of L.acidophilus and E.faecalis;
嗜酸乳杆菌、粪肠球菌保健酸奶发酵剂的研究
3.
Study on the Optimization of the Making Culture of L.acidophilus Metabolizing Cumulation;
嗜酸乳杆菌代谢型培养基的研究
6) L. acidophilus
嗜酸乳杆菌
1.
Preparation of the fast fermented milk of function L. acidophilus;
快速功能性嗜酸乳杆菌发酵乳的研制
2.
Based upon carrot juice, several lactic acid fermentation strains were studied in fermentation performance and growth curve and L.
以胡萝卜汁为基质 ,对若干乳酸发酵菌株进行发酵性能及生长曲线的研究 ,确定了以嗜酸乳杆菌为主要发酵菌种。
3.
mutans ATCC25175 or L.
目的:观察大蚕素对变形链球菌、嗜酸乳杆菌双菌种生物膜生长的影响。
补充资料:乳杆菌
乳杆菌 Lactobacillaceae 细菌的一科。为革兰氏染色阳性、无芽孢杆菌。分解糖的主要终产物是乳酸,不发酵乳酸盐,很少致病。广泛分布于含有碳水化合物的动植物发酵产品中,也见于温血动物的口腔、阴道和肠道内。该科仅包括乳杆菌属一属。该属细菌分解糖的能力强,分解蛋白质类的能力极低。乳杆菌耐酸 ,最适pH值为5.5~5.8,甚至更低。包括乳杆菌在内的乳酸菌在自然界中分布很广,在植物体表、乳制品、肉制品、啤酒、葡萄酒、果汁、麦芽汁、发酵面团、污水以及人畜粪便中,均可分离到。中国传统的食品,如泡菜、榨菜、腌菜和酿酒等的制作保藏技术就是利用了乳酸菌的这一作用。 |
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