1.
Isolation of Aroma Producing Bacterial Strain CB-2 from Tobacco Leaves and its Application in Tobacco Flavor Preparation
烟叶产香菌的分离及其在烟用香料制备中的应用
2.
Determine the Content of Bacillus subtilis Fermentation Products
产酱香芽孢杆菌几种发酵产物的测定
3.
Microbial Transformation of Vanillin to Vanillic Acid with Recombinant Strain E.coli DH5α/pZJF1
重组菌转化香兰素生产香兰素酸的研究
4.
Studies on Producing Iris Spice from Fresh Rhizome of Iris pallida by Fungi Fermentation
真菌发酵新鲜香根鸢尾根状茎产鸢尾香料研究
5.
Selecting of Lentinula Edodes Strains with High Polysaccharide by Ultraviolet Radiation and Hybridization
香菇单核菌丝诱变杂交及多糖高产菌株的筛选
6.
Screen of high lentinus edodes polysaccharide yield strain by protoplast mutagenesis
原生质体诱变筛选香菇多糖高产菌株
7.
Identification of Staphylococcus Spp. Isolated from Hunan Bacon and Its Mechanism of Aroma-production
湖南腊肉源产香葡萄球菌的筛选、鉴定及其产香机理研究
8.
With these organisms growing in concert, acid is produced by Streptococcus, and aroma components are formed by the Lactobacillus.
随着这些微生物的协同生长,由链球菌产酸,乳酸杆菌产生香味成分。
9.
Isolation and Identity of Produced-aroma Yeasts and Analysis of Aroma Components for Fermenting 'Ya Li' Wine;
鸭梨果酒酿造专用产香酵母菌分离鉴定及香气成分分析
10.
Selection and Identification of Aroma Producing Staphylococci from Hunan Traditional Bacon
传统湖南腊肉中产香葡萄球菌的筛选及鉴定
11.
Selection of High-yield Laccase Strains and Laccase Gene Cloning from Lentinula Edodes;
漆酶高产菌株的筛选及香菇漆酶基因克隆
12.
Study on Breeding of High-yield LNT-producing Strains by Nitrogen Ion Implantation;
氮离子注入诱变选育香菇多糖高产菌株的研究
13.
Separation of Propionic Acid-producing Bacteria from Site Fermented Grains and Daqu
特香型酒糟醅及大曲中丙酸产生菌的筛选
14.
Isolation and Identification of a Strain of Endogenous Antagonist Bacteria from Banana
一株产铁载体香蕉拮抗内生细菌的分离及鉴定
15.
Research progress on volatile compounds produced by Ceratocystis fimbriata
甘薯长喙壳菌产生芳香性气体物质研究进展
16.
Selecting High-yield Strains of Lentinan with Metabolic Controling Theory;
应用代谢控制理论选育香茹多糖高产菌株的研究
17.
Microbial Succession during Ripening and Influence of Starter Culture on the Quality of Fermented Dry Sausages;
发酵干香肠成熟过程中的菌相变化及发酵剂对产品质量的影响
18.
Physical, Chemical and Microbial Property of Sichuan Bacon during Processing and Selection of Staphylococcus;
四川腊肉加工贮藏中理化、微生物特性及产香葡萄球菌筛选的研究