1.
Selection of Lactic Acid Bacteria Strains Producing Protease and Application Research;
产蛋白酶乳酸菌种的筛选及应用研究
2.
Isolation and Identification of Lactic Acid Bacteria from DVS Starter and Biochemical Characteristics of These Bacteria;
DVS乳酸菌种菌株的分离鉴定与生化特性分析
3.
Research on Subculture and Storage Method and Genetic Analysis of Lactic Acid Bacteria Separated From DVS;
DVS乳酸菌种菌株传代和保存与遗传稳定性分析
4.
Acid production by Lactococcus lactis subsp, lactis is followed by additional acid production associated with the growth of more acid tolerant organisms such as Lactobacillus.
乳酸乳球菌乳亚种菌产酸,随着产酸量的增加伴随着微生物的生长,如乳杆菌属的菌。
5.
Screening of Lactobacillus casei Fermenting Enzymatic Hydrolysate of Soybean Straw for Production of L-Lactic acid and Its Fermentation Characteristics
产L-乳酸的菌种的筛选及L-乳酸生产新途径
6.
Lactic acid A 3-carbon hydroxy-acid formed as a result of fermentation by cretain bacteria, e.g. Lactobacillus.
乳酸：某些细菌发酵得到一种三碳羟基酸。例如：乳酸菌。
7.
Active Lactobacteria Counting Method in Yogurt Fermented with Multi-Stain
多菌种酸奶中活性乳酸菌的计数方法研究
8.
Analysis of flavor compounds in fermented milk by Lactococcus lactis subsp.Lactis biovar diacetyl
乳酸乳球菌乳亚种丁二酮变种发酵乳风味成分分析
9.
Study on flavor compounds in milk fermented by Lactococcus lactis ssp. Lactis biovar diacetylactis
乳酸乳球菌乳亚种丁二酮变种发酵乳风味物质研究
10.
Identification of Lactic Acid Bacteria and Viable Count for Fermented Milk
发酵奶中乳酸菌菌种检出及活菌计数调查
11.
Any of various rod-shaped, nonmotile aerobic bacteria of the genus Lactobacillus that ferment lactic acid from sugars and are the causative agents in the souring of milk.
乳酸杆菌任一种杆状的乳杆菌属的不游动好氧菌，它能使糖发酵产生乳酸，也是牛奶发酸的导因
12.
Effect of ten kinds of traditional Chinese medicine on the growth of yogurt fermentation bacteria
十种中草药对酸乳发酵菌生长的影响
13.
Comparison of MLF Effects by Two Kinds of Lactic Acid Bacteria in Dry Red Wine
两种乳酸菌在干红葡萄酒中MLF的比较
14.
Factors of Affecting the H~+-ATPase Activity of Lactobacillus delbrueckii subsp. lactis
影响德氏乳杆菌乳酸亚种H~+-ATPase活性的因素
15.
Influence of fungus extraction on lactic acid bacteria
三种食用菌提取物对乳酸菌生长的影响
16.
An Improved Method on Determining the Quick Count of Viable Lactobacillus
一种改良的乳酸菌活菌数快速测定方法
17.
A Method of Mixed Culture of Clostridium butyricum and Lactobacillus rhamnosus
一种丁酸梭菌与鼠李糖乳杆菌的混合培养方法
18.
Nisin,which is a type of natural food antiseptic,produced by microbial fermentation.
乳链菌肽是一种天然食品防腐剂,通过乳酸链球菌发酵获得。