1.
A REVIEW OF CURRENT RESEARCH ON DATRY PROPIONIBACTERIA AND THEIR BACTERIOCINS
乳品丙酸杆菌及其产生的细菌素研究概况
2.
Isolation and Purification of Linoleate Isomerase from P. freudenreichii ssp. shermanii and L. plantarum
费氏丙酸杆菌谢氏亚种和植物乳杆菌中亚油酸异构酶的分离纯化
3.
CLA Formation by Lactobacillus Acidophilus Stains to Be Used in Dairy Industry;
嗜酸乳杆菌产共轭亚油酸及其乳制品的研究
4.
Roles of Lactobacillus paralimentarius 412 in Sourdough Fermentation
类食品乳杆菌412对酸面团发酵的影响
5.
Studies on the Susceptibility of Food-grade Lactic Acid Bacteria and Bifidobacteria from Different Origins to Nisin
不同来源食品级乳酸菌及双歧杆菌对乳酸链球菌素敏感性的研究
6.
Cloning of Cyclopropane Fatty Acid Synthase Gene from Lactococcus Lactis and Expression in Escherichia Coli
乳酸菌环丙烷脂肪酸合酶基因的克隆及其在大肠杆菌中的表达
7.
Probiotic Properties and Applications of Lactobacillus Acidophilus in Selected Dairy Products;
嗜酸乳杆菌的益生特性及其在乳品中的应用
8.
GABA Formation by Lactobacillus Pentosus Stains Used in Dairy Industry;
戊糖乳杆菌产γ-氨基丁酸及其乳制品的研究
9.
Study on the Metabolites from Propionibacterium.Shermanii as Food Preservtives;
丙酸杆菌代谢物做为食品防腐剂的研究
10.
Studies on the Characteristics of Linoleate Isomerase from P.freudenreichii ssp.shermanii and L.plantarum
费氏丙酸杆菌谢氏亚种和植物乳杆菌亚油酸异构酶结构及酶学性质
11.
Acidophilus milk is produced by using Lactobacitlus acidophilus.
嗜酸乳是使用嗜酸乳杆菌而制得的。
12.
Effect of Adding Propionic acid and Lactic Acid Bacteria on Fermentation Quality of Italian Ryegrass Silages
丙酸、乳酸菌添加对多花黑麦草青贮发酵品质的影响
13.
The Effects of the Different Ratios of the Hot Chain Coccus and the Bulgarian Lactobacillus on Yoghourt Quality
不同比例的嗜热链球菌与保加利亚乳杆菌对酸奶品质的影响
14.
Antibiotic Susceptibility Analysis of Lactic Acid Bacteria and Bifidobacteria from Healthy Human and Health Product
健康人体及保健品中乳酸菌和双歧杆菌的抗药性分析
15.
It was proposed that the spoilage of rice wine resulted from lactobacilli and measures controlling spoilage of products were provided.
提出了成品黄酒的酸败主要由乳酸杆菌引起及控制措施。
16.
Construction and Characteration of an Ethanologenic Eescherichia Coli Strain Deficient in Lactate Dehydrogenase and Pyruvate-formate Lyase Genes
缺失丙酮酸甲酸裂解酶和乳酸脱氢酶的产乙醇重组大肠杆菌构建及特性分析
17.
Roles of Lactobacillus Paralimentarius 412 in Sourdough Fermentation and the Sensory Quality of Chinese Steamed-bread
类食品乳杆菌412对酸面团发酵及馒头感官品质的影响研究
18.
Studies on Lactobacillus Acidophilus for Feed-Using and Enumeration Assay of Lactic Acid Bacteria
饲用嗜酸乳杆菌制剂研制及乳酸菌检测研究