机译:从中国传统发酵食品中生产α-半乳糖苷酶的乳酸菌的筛选
Department of Biosystem Engineering and Food Science, Zhejiang University, 388 Yuhangtang Road,Hangzhou, Zhejiang 310058, P.R. China;
Department of Biosystem Engineering and Food Science, Zhejiang University, 388 Yuhangtang Road,Hangzhou, Zhejiang 310058, P.R. China;
Department of Biosystem Engineering and Food Science, Zhejiang University, 388 Yuhangtang Road,Hangzhou, Zhejiang 310058, P.R. China;
Department of Biosystem Engineering and Food Science, Zhejiang University, 388 Yuhangtang Road,Hangzhou, Zhejiang 310058, P.R. China;
Department of Biosystem Engineering and Food Science, Zhejiang University, 388 Yuhangtang Road,Hangzhou, Zhejiang 310058, P.R. China;
agricultural byproducts; animal feed; anti-nutritional factors; chinese traditional foods; lactic acid bacteria (LAB); probiotic; α-galactosidase;
机译:中国传统发酵食品中α-半乳糖苷酶生产乳酸菌的筛选
机译:从日本石川县传统发酵食品中分离出的乳酸菌在低pH条件下产生@ c-氨基丁酸的能力强,具有产生ACE抑制肽的能力
机译:乳酸菌和酵母在传统发酵稻酸中筛选和应用L-乳酸菌和抗氧化能力
机译:从云南省传统发酵大豆食品“豆菜”中分离出一种高产苯乳酸的植物乳杆菌菌株。
机译:使用非目标,全面的二维气相色谱-飞行时间质谱分析发酵黄瓜腐败的生化特性:乳酸菌对厌氧乳酸的利用。
机译:从日本石川县传统发酵食品中分离出的乳酸菌在低pH条件下的γ-氨基丁酸生产能力具有很强的产生ACE抑制肽的能力
机译:从日本石川县的传统发酵食品中分离的乳酸菌在低pH条件下产生γ-氨基丁酸的能力,具有很强的产生aCE抑制肽的能力