1.
Roles of Lactobacillus paralimentarius 412 in Sourdough Fermentation
类食品乳杆菌412对酸面团发酵的影响
2.
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
3.
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
4.
Review on the functions of Lactobacillus paracasei and application in food industry
副干酪乳杆菌的功能及其在食品工业中的应用研究进展
5.
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
6.
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
7.
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
8.
Identification of Lactobacillus Isolated from Home-Made Fermented Milk in Tibet by 16S rDNA-RFLP
16S rDNA-RFLP技术鉴定西藏地区乳制品中的乳杆菌
9.
Insight to our probiotic regulation from Lactobacillus casei-related strains classification
从干酪乳杆菌的分类看我国益生菌相关法规
10.
Optimization of Fermentation Conditions for Production of Bacteriocin-like Substance by Lactobacillus Brevis SD-22
乳酸杆菌SD-22产类细菌素发酵条件的优化
11.
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
12.
16S rDNA-based Identification of Bifidobacterium in Foods
应用16S rDNA鉴定食品中的双歧杆菌
13.
Effects of Lactobacillus Plantarum Isolated from Dairy Products in Inner Mongolia on the Intestinal Microflora and Immune Function in Mice;
内蒙古乳制品中植物乳杆菌对小鼠肠道菌群及免疫功能的影响
14.
Biological Characteristic of Bacteriocin-like and Susceptibility of Lactobacillus acidophilus P302
嗜酸乳杆菌P302所产类细菌素的生物学特性及菌株耐药性分析
15.
Study on the best bacteriocin-like production condition of Lactobacillus acidophilus P_(302)
嗜酸乳杆菌P_(302)菌株产类细菌素最佳条件的研究
16.
Studied of Antimicrobiol Substance LPX-600 Produced by Lactobacillus Paraplantarum X-600;
类植物乳杆菌所产活性物质LPX-600的研究
17.
Acid and bile tolerance and cholesterol reduction ability of Lactobacillus paraplantarum
类植物乳杆菌的耐酸、耐胆盐及降胆固醇特性
18.
Effect of malt,wheat and wheat bran extracts on viability of probiotic lactobacilli under acidic conditions
麦类提取物对4株乳酸杆菌耐酸能力的影响