To compared and analysed the acidity,lactic acid,protein,amino acid and Vitamin C of glossy mushroom yoghurt.

A new type of beverage was developed from Bailin mushroom feet based on two-step enzymolysis using protease and cellulase and formulation.

Preparation of pure composite inoculants of Tibetan Mushroom for fermentation of milk;

Mechanism and Pure Culture of the Starter for Milk Fermentation with Tibetan Mushroom;

Fermentation technology of oat and milk with the Tibetan mushroom

Optimization of exopolysaccharide production conditions fermented by Streptococcus thermophilus from Tibetan kefir;

Study on Fermentation Properties of Tibetan kefir;

【Method】PCR-DGGE and traditional culture-depending methods were combined to examine the microbial community of Tibetan kefir.

Dynamic study on bacteriostatic action of fermented milk of Tibetan linggu;

However people do not really understand the bacteria colony type and the fermentation mechanism of Tibetan linggu dairy, many people hold the suspicion to its fermentation dairy products, there exists lots of misapprehensions when consumed.

Research of fermenting condition of Pleurotus nebrodensis to produce Shearzyme;

Enzymatic extraction of the submerged mycelium polysaccharide from Pleurotus nebrodensis;

A Study on the Extraction Technology of Polysaccharide from Pleurotus nebrodensis Fruitbody;