1.
Investigation of the Resources of Lactic Acid Bacteria Isolated from Natural Fermentation Yogurt in the Western Sichuan Plateau;
川西牧区自然发酵酸乳中乳酸菌资源研究
2.
Screening of Super LAB Strains from Natural Fermented Milk in Western Sichuan Plateau;
川西高原牧区自然发酵酸乳中优良酸乳发酵剂菌株的筛选
3.
Studies on the Screening and Fermentation Conditions of Fine LAB Strains from Natural Fermented Milk;
自然发酵乳中优良乳酸菌株的筛选及发酵条件研究
4.
Screening and Preliminary Identification of Lactic Acid Bacteria from Ipomoea batatas Acid Liquor during Natural Fermentation
自然发酵甘薯酸浆中乳酸菌的筛选与鉴定
5.
Study on DNA Polymorphism of Lactobacillus Isolated from Home-made Koumiss;
自然发酵酸马奶中乳杆菌的DNA多态性研究
6.
Isolation and Identification of Lactic Acid Bacteria from Naturally Fermented Conjee in Western Region of Inner Mongolia
内蒙古西部地区自然发酵酸粥中乳酸菌的分离与鉴定
7.
Study on the Seperation and Identification of Lactic Acid Bacteria from Natural Fermented Pickle and Their Physiological Characteristics
自然发酵酸菜中乳酸菌的分离鉴定及其生理特性研究
8.
Identification and characteristics of lactic acid bacteria from the natural fermented acid corn flour
玉米酸汤面自然发酵过程中乳酸菌的分离鉴定及特性研究
9.
Screening of LAB Strains Isolated from Minority Natural Fermented Dairy Products with High-acetaldehyde Producing and Optimizing Their Fermentation Conditions;
少数民族自然发酵乳制品中乙醛高产乳酸菌的筛选及发酵条件的优化
10.
Parting of free-run juice and press juice and then malolactic fermentation.
将自然流出的酒液与榨取出酒液分开处理才进行乳酸发酵。
11.
Investigation of the Biological Characteristics of Lactic Acid Bacteria Isolated from Traditional Fermented Pickle Samples in the Sichuan Province;
四川地区自然发酵泡菜中乳酸菌的生物特性研究
12.
Isolation, identification and genetic diversity analysis of lactobacilli from naturally fermented northeast sauerkraut
自然发酵酸菜中乳杆菌的分离鉴定与多态性分析
13.
Content and Molecular Weight Distribution of β-Glucan in Spontaneously-fermented and L. sanfranscensis-fermented Oat Sourdough
旧金山乳杆菌与自然发酵燕麦酸面团发酵剂中β-葡聚糖含量及其分子量的分布
14.
Study on Chemical and Microbiological Compositions and Identification of Lactic Acid Bacteria from Home-made Kurut in Qinghai;
青海部分地区自然发酵酸牦牛奶的化学与微生物组成分析及乳酸菌的分离鉴定
15.
Effects of Natural Morelberry Fermentation on the Quality of Vermicelli
自然发酵酸浆对粉丝品质影响的研究
16.
Ethane acid fermentation using liquid-solid reflux was conducted by Acetobacter rancens (As1.41) of 5%, which is better than natural treatment.
醋酸发酵采用半固态回流发酵,接种发酵比自然发酵效果好,醋酸菌接种量5%;
17.
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。
18.
Preparation of Fermented and Non-Fermented Soy Milk Yogurt
大豆非发酵型和发酵型酸豆乳的制备