Two-factor cross design was used to investigate the EPS output using seven DVS Starters producing yoghurt.

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;

And the processing technology was that culture starter dose was 0.

This dissertation use local milk with imports culture starter and rennet to make Mozzarella cheese for pizza.

Isolation and identification of fermentation in the rice bran leaven and research of application;

The main condition for gcod yoghourt with special flavor lies in the following factors:lactobacillus bu lgaricus and strepteeoccus lactis used as ferments with the ratio of 2.

The history and current situation of fermented sausage is comprehensively discussed as well as the studies on fermented sausage at home and abroad.