Study on fermentation properties of yeast isolated from apple peel;

The fermentation properties of three strains of lactic acid bacteria isolated from the Chinese-style naturally dry fermented sausages;

In this paper, the fermentation properties and genetic stability of high SO2 -producing strain of Saccharomyces cerevisiae were studied.

Study on fermentation properties of lactic acid bacteria isolated from traditional fermented meat products;

Fermentation properties of 4 strains of Lactobacillus casei isolated from traditionally home-made koumiss in inner mongolian of China;

Determing of the fermentation performance of the yoghurt starter culture in alpine pasture in Tianzhu,Gansu;

Isolation of lactic acid bacteria from "Saussurea involucrata" and study on its fermentation performance;

Objective To separate lactic acid bacteria from yogurt and to study its fermentation performance.

Study on taming of Lactobacillus and fermentation characteristics of Codonopsis lanceolata fermented beverage;

Study on processing technology of Chinese chestnut wine and its fermentation characteristics;

Important fermentation characteristics of lactic acid bacteria in fermented meat production;

These strains prosecution test were assayed for fermentation capability and yogurt quality.

Studies were made on the yeast isolation from the kefir filtrates and lotiones and its fermentation capability of the cow milk.