1.
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
2.
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
3.
Effects of Naturally Fermented Bactrian Camel’s Milk on H_(22) Cells of Mice Ascites Carcinoma
双峰驼自然发酵乳对小鼠腹水型肝癌细胞H_(22)的影响
4.
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
5.
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
6.
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
7.
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
8.
Identification and some enzyme activities of the yeast isolated from indigenous hogormag
新疆自然发酵驼乳中酵母菌的分离鉴定及部分酶学特性研究
9.
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。
10.
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
11.
Isolation, Screening and Application of Lactobacillus Casei from Natural Fermented Meat Products;
自然发酵肉制品中干酷乳杆菌的分离、筛选与应用
12.
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
13.
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
14.
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
15.
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
16.
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
17.
Research on Corn-Flour Noodles in Natural Fermentation Method and Its Analysis of the Process;
自然发酵法研制玉米切粉及其发酵过程的解析
18.
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