1)  Lactobacillus sobrius
Lactobacillus sobrius
1.
strain S1 from the intestine of piglet,and compare the genomic dif-ference between this strain and Lactobacillus sobrius 001T.
【方法】对S1菌株进行16SrRNA基因序列分析和种特异PCR检测,并且对S1菌株和Lactobacillus sobrius 001T进行代表性差异分析(Representational difference analysis,RDA)。
2)  Lactobacillus
乳酸杆菌
1.
Rapid Detection of Lactobacillus in Food by Real-time PCR;
食品中乳酸杆菌的实时荧光PCR的快速检测
2.
Purification and Identification of Lactobacillus Isolated from Beer;
啤酒中乳酸杆菌的分离纯化和鉴定
3.
Effect of acids on bio-effervescent lactobacillus tablets;
酸对乳酸杆菌泡腾片的影响
3)  Lactobacillus
Lactobacillus
1.
The Review of Lactobacillus Phylogenetic Analysis;
Lactobacillus的系统发育分析及分群
4)  Lactobacillus
植物乳杆菌
1.
More than 100 strains of Lactobacillus are isolated and purified from fermented meat production by MRS culture medium.
经筛选得到符合发酵肉制品生产要求的乳酸菌4株,又从中筛选出1株具有降低胆固醇作用的植物乳杆菌,其降胆固醇能力达到24。
2.
This article introduces immune accommodating function of Lactobacillus,Sporolactobacilus and heat-killed lactobacteriaceae cells of probiotics.
为了解植物乳杆菌、芽孢乳酸菌和益生菌死菌体的免疫调节作用,通过对保健产品的介绍,说明了植物乳杆菌有预防沙门氏菌、增强人体自然杀伤细胞活性、增强肠道免疫力和促进双岐杆菌生长的作用,芽孢乳酸菌耐酸、耐热性强,在肠道中可发芽增殖,抑制感染,有促进双歧杆菌生长的作用,益生菌死菌体有不受抗生素影响、抑制肠道中沙门杆菌、促进肠道免疫功能、和增强机体免疫力的功能。
3.
Three different preparation route were designed in terms of the adding order of transglutaminase and Lactobacillus plantarum.
以植物乳杆菌和谷氨酰胺转氨酶的添加顺序不同设计三种不同的工艺路线,以保水力和谷蛋白溶胀指数为指标,从中选出最佳复合改性工艺路线,以植物乳杆菌和谷氨酰胺转氨酶同时作用的结果较好。
5)  Lactobacillus
乳杆菌属
1.
Objective:To investigate the distribution of Lactobacillus in the vagina of healthy women and women with bacterial vaginosis.
目的:观察健康妇女与细菌性阴道病患者阴道内乳杆菌属内各种乳杆菌在阴道中分布的差异。
2.
OBJECTIVE To study the effect of Lactobacillus vaginalis and Candida infection o n vaginitis.
方法对5 398例性病门诊妇女阴道分泌物进行乳杆菌属、白色念珠菌、线索细胞、滴虫、白细胞等检查。
3.
In view of the wide industrial and medical application of lactobacilli,there has been considerable interest in strain improvement and in genetic transfer systems for Lactobacillus species.
由于乳杆菌属革兰阳性菌,细胞壁厚,重组质粒电转化效率低,甚至不能实现转化,影响了它作为基因工程受体菌的应用。
6)  lactobacillus
乳酸菌
1.
Study on beef sausage of low-nitrite by lactobacillus;
利用乳酸菌发酵生产低硝牛肉香肠的研究
2.
Development of lactobacillus fermented beverage from royal tangerine;
贡柑乳酸菌发酵饮料工艺研究
3.
Research on the Biologic Characteristics of Several Lactobacillus Producing Exopolysaccharide in Vitro;
几株产胞外多糖乳酸菌生物学性质的研究
参考词条
补充资料：Compound lactobacillus
分子式：暂无
分子量：暂无
CAS号：暂无

性质：暂无

制备方法：暂无

用途：助消化药。

说明：补充资料仅用于学习参考，请勿用于其它任何用途。