1) Streptococcus dysgalactiae
停乳链球菌
1.
Cloning and prokaryotic expression of gene encoding MIG of Streptococcus dysgalactiae;
停乳链球菌MIG基因的克隆和原核表达
2.
Development of Mutiplex PCR for Simultaneous Detection of Staphycococcus aureus,Streptococcus agalactiae,Streptococcus dysgalactiae and Yeasts in Bovine Mastitis Milk Samples;
多重PCR检测奶牛乳腺炎金黄色葡萄球菌、无乳链球菌、停乳链球菌和酵母菌方法的建立与应用
3.
M-like proteins and antigenicity of M-like proteins in Streptococcus iniae and Streptococcus dysgalactiae;
豚链球菌和停乳链球菌类M蛋白及其抗原性分析
2) Streptococcus dysgalactiae
停乳链球菌停乳亚种
3) Streptococcus dysgalactiae equlsimilis
停乳链球菌似马亚种
4) 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。
5) Streptococcus lactis
乳酸链球菌
1.
The effects of Streptococcus lactis, enzyme and acidity in acidic steeping liquor in producing Mung bean (Phaseolus aureu Roxb.
本论文分析了乳酸链球菌、酶、pH值等因素对淀粉沉淀的影响。
2.
The Streptococcus lactis (Sl) and Lactobacillus bulgaricus (Lb) were mixed as starter to produce low-temperature and long-term fermented yogurt.
选用乳酸链球菌和保加利亚乳杆菌制作低温长时间发酵酸乳,利用DPS软件设计正交实验优化酸乳生产工艺,并对发酵结束和经4℃、后熟24h后以及4℃、冷藏3d后酸乳的酸度、pH值、纯蛋白、游离氨基酸、脂肪、双乙酰、乙醛、乳酸菌活菌数量等质量指标和风味成分进行分析检测。
3.
Nisin production by Streptococcus lactis SM526 was studied in batch fermentation process using a complex medium.
利用分批培养，对乳酸链球菌ＳＭ５２６产生乳链菌肽（ｎｉｓｉｎ）的代谢调控及发酵条件进行研究，代谢动力学分析表明，ｎｉｓｉｎ在ＳＭ５２６指数生长期产生，到指数生长后期达到高峰，进入稳定期ｎｉｓｉｎ逐渐停止产生，表现出一种初级代谢动力学特征。
6) Lactococcus lactis
乳酸链球菌
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.
Construction and identification of recombinant Lactococcus lactis highly expressing human granulocyte-macrophage colony stimulating factor;
重组hGM-CSF乳酸链球菌的构建及初步验证
3.
System Computation of Lactococcus lactis Fermentation
乳酸链球菌发酵的系统计算
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