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Keyword [Lactobacillus fermentum]
Result: 1 - 20 | Page: 1 of 2
1. Studies On Lysogenic Lactobacillus Fermentum And Its Temperate Bacteriophages
2. Screening Of Lactobacillus Fermentum For Probiotic Potential And Study On Fermentation Characteristic In Soy Milk
3. The Construction Of The Lactobacillus Fermentum MG 2CRS Mutant And Its Changes On Probiotic Effects
4. Refining L-lactic Acid By Centrifugal Molecular Distillation And Simulation Of Its Liquid Film Flow Using CFD Technique
5. Cloning, Expression And Characterization Of A Bile Salt Hydrolase From Lactobacillus Fermentum DF-4
6. Refining L-lactic Acid By Centrifugal Molecular Distillation And Simulation Of Its Liquid Film Flow Using Cfd Technique
7. The Preparation Of L-ribose By Biological Enzyme Method
8. Screening Of Lactobacillus Fermentum With Potential Probiotic Properties
9. Research On The Biological Protection Effect Of Lactic Acid Bacteria To Chicken Products
10. Screen And Probiotic Mechanism Of Oxidative Stress Alleviating Lactobacillus Fermentum L8
11. Study On High Cell Density Culture Of Lactobacillus Fermentrum IMAU 10129
12. Multilocus Sequence Typing Of Lactobacillus Fermentum From Home-made Fermented Foods
13. Screening And Evaluating Of Lactic Acid Bacteria With Improving Intestinal Function From Traditional Fermented Yak Yogurt
14. Effect Of A Compound Microbial Fermentation Agent On The Quality Of Fermented Sausage
15. Studies On The Antioxidant Activity Of Two Strains Of Lactobacillus Fermentum In Vitro And Its Application In Fermented Sausage
16. Study On Preparation Of γ-aminobutyric Acid By Biotransformation Of Probiotics
17. Study On The Effect Of Streptococcus Thermophilus On The Quality Of Fermented Milk From Lactobacillus Fermentum Grx08
18. Cloning Expression,Enzymatic Properties And Application Of Lactobacillus Fermentum 4,6-α-Glucanotransferase
19. Isolation,Identification And Application Of Flavor Functional Bacteria In Soy Sauce
20. Preliminary Exploration Of Mechanisms For The Cholesterol-lowering Effects Of Lactobacillus Fermentum ZJUIDS06 And Lactobacillus Plantarum ZY08 And The Application In Monterey Jack Cheese
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