Study on Cloning and Expression of the β-galactase Gene from Streptococcus Lactis 6030 in Esherichia Coli;

Nisin, an effective, harmless and natural bio-preservative, is a kind of polypeptide produced by Streptococcus lactisand can protect the food being spoiled by G+ bacteria.

The latest fermentation techniques of fruity koumiss were as follows :addition of fruit juice to control the citrate contents in koumiss and reduce of the inoculation quantity of wine yeast simultaneously,and inoculation of the butanedione new subspecies of streptococcus lactis to inhibit the alcohol fermentation of yeast and to advance the formation of CO 2 .

The effects of Streptococcus lactis, enzyme and acidity in acidic steeping liquor in producing Mung bean (Phaseolus aureu Roxb.

The Streptococcus lactis (Sl) and Lactobacillus bulgaricus (Lb) were mixed as starter to produce low-temperature and long-term fermented yogurt.

Nisin production by Streptococcus lactis SM526 was studied in batch fermentation process using a complex medium.

Study on Fermentation Kinetics of Nisin by Lactococcus lactis;

Construction and identification of recombinant Lactococcus lactis highly expressing human granulocyte-macrophage colony stimulating factor;

System Computation of Lactococcus lactis Fermentation

Fermentation conditions of high yielding nisin strain;