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Keyword [Lactobacillus helveticus]
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1. Production And Physiological Effects Of Casein-Derived Peptides Formed With Lactobacillus Helveticus Cells
2. Clone And Expression Of S-layer Protein Gene Of Lactobacillus Helveticus
3. The Whole Genome Sequencing And Analysis Of Koumiss’s Lactobacillus Helveticus AJT
4. Optimization Of Culture Medium For Lactobacillus Helveticus, Isolation And Application Of Surface Layer Proteins
5. Effect Of Lactose On The Growth And Metabolism Of Lactobacillus Helveticus And Its High Cell Density Culture
6. Characteristics Of Antimicrobial Substance Produced By Lactobacillus Helveticus
7. Diversity Analysis Of Lactobacillus Helveticus Based On Genomics And Protease Characteristics
8. Study On The Characteristics Of Lipase Produced By Lactic Acid Bacteria And Its Application In Mutton Fermented Sausage
9. Hydrolytic Properties Of Milk Proteins By Lactobacillus Helveticus And Its Cell Envelope Proteinases
10. Study On The Effect Of High Temperature Stress On Metabolism Compensation Of Lactobacillus Helveticus
11. Immunomodulatory Activity,Anti-tumor Activity And Intestinal Probiotic Function Of Lactobacillus Helveticus LZ-R-5 And Lactobacillus Pentosus LZ-R-17 Isolated From Tibetan Kefir
12. Isolation And Identification Of Intracellular Peptides From Lactobacillus Helveticus And Bioactive Activity In Vitro
13. Characterization Of Functional Genomics And Biological Function Of Lactobacillus Helveticus
14. Analysis Of Exopolysaccharide Biosynthesis Pathway Of Lactobacillus Helveticus LZ-R-5 And Study On The Function Of Key Gene YveK
15. Screening And Genome Analysis Of Lactobacillus Helveticus Strain GY-3 With High ACE Inhibitory Activity From The Sediment In Bohai Sea
16. Analysis Of Optimal Nutritional Requirements And Optimization Of Culture Conditions For Lactobacillus Helveticus H11
17. Characterization And Product Development Of Lactobacillus Helveticus H11 In Fermented Soymilk
18. Effect Of Pre-Freezing Process On The Viability Of Freeze-Dried Cells Of Lactobacillus Helveticus H11
19. Effect Of Lactic Acid Bacteria On Proteolysis Of Fermented Sausages
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