1.
Determine the Content of Bacillus subtilis Fermentation Products
产酱香芽孢杆菌几种发酵产物的测定
2.
Clostridium sporogenes
产芽孢梭状芽孢杆菌
3.
Optimizing spore-forming conditions of Bacillus coagulan T50
凝结芽孢杆菌T50产芽孢条件优化的研究
4.
Optimization of Spore Production Conditions of Antagonistic Strain 8-28 of Bacillus subtilis against Verticillium dahilae
大丽轮枝菌拮抗细菌枯草芽孢杆菌8-28菌株产芽孢条件优化
5.
Construction on Chitinase Produced by Recombinant Bacillus Subtilis;
产几丁质酶重组枯草芽孢杆菌的构建
6.
Studies on Nattokinase Fermentation by Bacillus Subtilis;
枯草芽孢杆菌发酵产纳豆激酶的研究
7.
Studies on Technology for Compound Producing Bacillus natto Preparations by Solid State Fermentation
固态发酵生产复合纳豆芽孢杆菌制剂
8.
Study on shelf-life extension of sausage with Bacillus subtilis
枯草芽孢杆菌素延长香肠货架期的研究
9.
Coliforms, B. cereus, C. porringers, and Salmonella species have been detected in most spices.
在许多调味品种,检出大肠杆菌,芽样芽孢杆菌,产气荚膜梭状芽胞杆菌和沙门氏菌。
10.
Studies on Marine Lysozyme from Bacillus Ceceus S-12-86;
蜡状芽孢杆菌S-12-86产海洋溶菌酶的研究
11.
Study on the Subtilin Produced by Bacillus Subtilis FB123;
枯草芽孢杆菌FB123产生的枯草菌素的研究
12.
Studies on Fermentation Process of Strain BJ-6 of Bacillus amyloliquefaciens
解淀粉芽孢杆菌产抗菌物质发酵工艺研究
13.
Primary Study of Relations between Bacillus Cereus Spores and Gold Mineral Resource;
蜡样芽孢杆菌芽孢与金矿藏关系初探
14.
clostridium tetani
破伤风梭状芽孢杆菌
15.
Bacillus popilliae
日本金龟甲芽孢杆菌
16.
High Cell and Spore Density Culture of L.sporogenes (Bacillus Coagulans TQ33);
芽孢乳酸杆菌（凝结芽孢杆菌TQ33）的高密度培养
17.
Inhibitory Effect and Mechanism of Two Bacillus sp. Strains on Colletotrichum musae
芽孢杆菌两菌株对香蕉炭疽病菌的抑制作用及其机制
18.
Studies on the Breeding of Xylanase Overproduction Strain and the Conditions of Xylanase Production from Bacillus sp.;
高产木聚糖酶芽孢杆菌的选育及产酶的研究