1.
Study on the Safety Quality System of Long - life Lactobacillus Milk;
长货架期乳酸菌奶安全质量体系探讨
2.
Bacteria are what makes yogurt different from milk and cheese.
乳酸菌是使优酪乳不同于牛奶和奶酪的东西。
3.
Study on Fermentation Mechanisms of Lactic Acid Bacteria and Optimization of Yogurt Technology;
乳酸菌发酵机理及酸奶工艺优化研究
4.
STUDY ON THE TECHNOLOGY OF STRAWBERRY YOGHURT FERMENTED BY IMMOBILIZED LACTOBACILLUS
固定化乳酸菌发酵草莓酸奶工艺研究
5.
Trends in breeding anti-acidification lactobacilli strains of yoghurt
抗酸奶后酸化乳酸菌菌株选育研究进展
6.
Study on Identification and Antibacteria Characterization of Lactic Acid Bacteria in the Koumiss;
酸马奶中乳酸菌多样性及抗菌特性的研究
7.
Study on Antibacterial Characterization Stability of Lactic Acid Bacteria in the Koumiss;
酸马奶酒中乳酸菌抑菌特性稳定性的研究
8.
Studies on Isolation and Antibacteria Characterization of Lactic Acid Bacteria in the Koumiss;
酸马奶酒中乳酸菌的分离及抗菌特性的研究
9.
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
10.
Study on the Isolation,Screening and Promoting Bacteria of the Traditional Fermenting Lactic Acid Bacteria from Yoghourt
酸奶中传统发酵乳酸菌的分离筛选及增菌研究
11.
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
12.
Effect of lactic acid bacteria on yeast fermentation in the milk beer production
奶啤生产中乳酸菌对酵母菌发酵作用的研究
13.
Lactic acid bacteria are involved in the formation of yoghurt, cheese, sauerkraut, and silage.
乳酸菌常被用来制作酸奶、干酪、泡菜和青贮饲料。
14.
Cloning and Characterization of the Bile Salt Hydrolase Genes (BSH) Lactobacillus Strains Isolated from a Traditionally Home-Made Kumys;
传统发酵酸马奶中乳酸菌BSH基因的克隆及分析
15.
Study on the Technology of Producing Soy Yogurt of High Lactobacillus Activity;
高活力乳酸菌酸豆奶粉生产工艺的研究
16.
Study on High-density Cultivation and Freeze-drying Starters of Lactic Acid Bacteria;
乳酸菌的高密度培养及酸奶冻干发酵剂的研究
17.
LAB Degrading Cholesterol Filtrated from Koumiss and Its Identification
酸马奶中降解胆固醇乳酸菌的筛选及其鉴定
18.
Isolation of Lactobacillus from Koumiss and the Fermentation Properties
酸马奶酒中乳酸菌的分离及发酵性能研究