Pickling radish by the starter of Lactobacillus spp.;

Progress of concentrated raise in produce concentrated lactic acid bacteria starter;

Selection of probiotic lactobanillus stains for fermented sausages starter cultures;

Screening of the starter cultures of weak postacidification in yoghourt;

Influence of weak postacidification starter cultures on the quality of long self-life yoghurt;

The contribution of starter culture to volatile compounds in fermented sausages;

Study and manufacture on starter culture of the Lactobacillus acidophilus;

Study on the Microbial Flora and the Starter Culture of Traditional Pork Cured with Soy Sauce;