1.
Study on Fermentation Medium of Broad-spectrum Bacteriocin Produced by Lactobacillus sake C2
产广谱细菌素米酒乳杆菌C2发酵培养基的研究
2.
Inhibitory action of a new broad-range sakacin to Staphylococcus aureus
新型广谱米酒乳杆菌素对金黄色葡萄球菌的抑菌作用研究
3.
Study on the Separation of Lactobacillus sp. and Acetobacter sp. from Molasses Alcohol Fermented Liquid and the Antimicrobial Effects of Medicines
酒精发酵液中乳酸杆菌和醋酸杆菌的分离和药物抑菌效果研究
4.
Study on Lactic Acid Fermentation Technology by Rhizopus Oryzae and Lactobacillus Rhamnosus;
米根霉和鼠李糖乳杆菌乳酸发酵工艺的研究
5.
B Licheniformis, L sake and S cerevisiae were isolated from soil, Xinjiang classical cheese and horse milk drink by different selective medium.
用鉴别培养基从土壤、疆传统奶酪和马奶酒中分离出地衣芽孢杆菌、酒乳杆菌和酿酒酵母。
6.
Pediococcus cerevisiae and Laetobacillus plantarum are most often involved in sausage fermentations.
啤酒足球菌和植物乳酸杆菌是发酵香肠中最广泛使用的两种菌。
7.
Study on Culture of Bacillus Thuringiensis from Wastewater in the Alcohol Fermentation of the Uncooked Corn
玉米发酵酒精废液培养苏云金芽孢杆菌的研究
8.
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。
9.
α-acetolactate Decarboxylase from B. lichenlformis AS10106: Cloning and Expression Gene in E. colt and S cerevisiae
α-乙酰乳酸脱羧酶的基因克隆及在大肠杆菌和酿酒酵母中的表达
10.
Assessment of Potential Probiotic Properties of Lactobacillus Isolated from Traditionally Home-made Koumiss in Inner Mongolia;
内蒙古传统酸马奶酒中乳杆菌潜在益生特性的研究
11.
Study on the Transformation of Corn Endosperm Ribsome Inactivating Protein (CRIP9) Gene in Sugarbeet (Beta Vulgaris) by Agrobacterium Tumefaciens;
农杆菌介导玉米胚乳核糖体失活蛋白（CRIP9）基因转入甜菜的研究
12.
Effect of Lactobacills plantarum CGMCC 1.103 on growth of spores of 3.042 Aspergillus
植物乳杆菌CGMCC 1.103对米曲霉沪酿3.042孢子生长的影响研究
13.
Influence of corn,soybean meal,wheat bran extracts on the bile tolerance of four strains of Lactobacilli
玉米、豆粕和麦麸提取物对4株乳酸杆菌胆盐耐受力的影响
14.
Effect of Corn,Soybean Meal and Wheat Bran Extracts on Viability of Probiotic Lactobacilli under Acidic Conditions
玉米、豆粕和麦麸抽提物对4株猪源乳酸杆菌耐酸能力的影响
15.
Isolation Selection and Identification of Lactic Acid Bacterium from Traditional Rice Wine and Research of Capability of Fermention;
传统法酿造糯米酒中乳酸菌的筛选及发酵特性研究
16.
Study on Screening & Fermentation of L-lactic Acid Bacteria on the Basis of Distillate of VHG Ethanol Fermentation from Corn;
基于玉米浓醪酒糟基质的L-乳酸菌株的选育与发酵研究
17.
At this point Lactobacillus plantarum and Lactobacillus brevis continue to function.
此时植物乳杆菌和短乳杆菌继续起作用。
18.
Organic acids in koumiss had apparent inhibitory effect to bacillus subtilis, in them, lactic acid was most important whereas acetic acid and alcohol had synergistic effect.
研究结果表明,有机酸对枯草芽胞杆菌有抑菌作用,其中乳酸起主要作用,醋酸和酒精起增效作用。