1.
Study on Batch Fermentation Scale-up of Two Yoghurt Strains from 2.5-L to 15-L Fermentor
酸奶菌株分批发酵放大研究——从2.5L到15L发酵罐
2.
Effects of Initial Lactose Concentration on Batch Fermentation of Two Yoghurt Strains
初始乳糖浓度对酸奶菌株分批发酵的影响
3.
Effect of yeast extract concentration on the fermentation kinetic parameters of yoghurt strains
酵母粉浓度对酸奶菌株发酵动力学参数的影响
4.
Effect of shear environment and dissolved oxygen on the batch-fermentation of yoghurt Strains
剪切环境和溶氧控制对酸奶菌株分批发酵的影响
5.
Mutation Screening High Acid-Producing Activity Stain in Yogurt Manufacture;
酸奶高产酸能力生产菌株的诱变选育
6.
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
7.
Analysis of strains effect on the total volatile basic nitrogen in yoghourt
酸奶中挥发性盐基氮的菌株效应分析
8.
Breeding of the Fermentation Strains from Phage-resistant Yogurt & the Use of Sugar-free Nutrition Yoghurt;
抗噬菌体酸奶发酵菌株的选育及在无糖营养酸奶中的应用
9.
Study on Optimization of Culture Medium and Extraction of Antibacterial Substances of Two Lactic Acid Bacteria in the Koumiss;
酸马奶酒中两株产抑菌物质乳酸菌培养基优化与抑菌物质的提取
10.
ISOLATION AND IDENTIFICATION OF HEAT-RESISTING YEASTS FROM DETERIORATIVE YOGURT
引起酸奶腐败的一株耐热酵母菌的分离及鉴定
11.
Breeding of yogurt production strain and optimization of its nutriton conditions in yogurt manufacture
酸奶高效生产菌株选育和营养成分优化
12.
Screening of Strains Preparing for Direct Vat Set and Studies of Their Fermented Characteristics
直投式酸奶发酵剂生产菌株的筛选及特性研究
13.
Isolation,screen and tame of starters adapted to corn-yogurt production
甜玉米酸奶生产菌株的分离、筛选及驯化
14.
Study on the Selected Strains of Lactic Acid Bacteria and DVS Commercial Starter Cultures;
乳酸菌优良菌株的选育及直投式酸奶发酵剂的研制
15.
Screening of Productive Exopolysaccharide Strains of Lactic Acid Bacteria and Application in Yogurt Production;
高产胞外多糖乳酸菌菌株的选育及其在酸奶生产中的应用
16.
Identification on Molecule Biology of A Lactic Acid Bacteria and the Test of Cholesterol Degradation from Koumiss
一株酸马奶乳酸菌分子生物学鉴定及降解胆固醇试验研究
17.
Identification of a L-citrulline producing strain
一株产L-瓜氨酸微生物菌株的鉴定
18.
Effect of Addition of Streptococcus thermophilus Phages on Yogurt Quality
嗜热链球菌噬菌体对酸奶质量的影响