1) Streptococcus acidominimus
少酸链球菌
2) 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。
3) 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
4) nisin
['naisin]
乳酸链球菌素
1.
Application of Nisin in the Fermentation of Chinese Spirit;
乳酸链球菌素在白酒发酵中的应用
2.
Research and development of nisin;
乳酸链球菌素的研究进展
3.
A primary report on the screening of nisin-producing strain;
乳酸链球菌素产生菌的筛选初报
5) Streptococcus thermophilus
嗜热乳酸链球菌
1.
Study on the Isolation and Identification of Streptococcus thermophilus from Acidophilus Milk and Its Probiotic Characteristics;
酸奶中嗜热乳酸链球菌的分离鉴定及益生特性研究
补充资料：乳酸链球菌素
分子式：C143H230N42O37S7
分子量：3354.08
CAS号：1414-45-5
性质：
分子量：3354.08
CAS号：1414-45-5
性质：
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