机译:螺旋藻与植物乳杆菌和枯草芽孢杆菌混合发酵的随机质心优化
Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Beijing Key Lab Forest Food Proc & Safety, Beijing 100083, Peoples R China;
Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Beijing Key Lab Forest Food Proc & Safety, Beijing 100083, Peoples R China;
Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Beijing Key Lab Forest Food Proc & Safety, Beijing 100083, Peoples R China;
Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Beijing Key Lab Forest Food Proc & Safety, Beijing 100083, Peoples R China;
China Natl Res Inst Food & Fermentat Ind, Beijing Engn Res Ctr Prot & Funct Peptides, Beijing 100015, Peoples R China;
Spirulina platensis; Mixed fermentation; Bacillus subtilis; Lactobacillus; Deodorization; Proteolysis;
机译:用枯草芽孢杆菌和乳杆菌植物杆菌的二级发酵在葫芦塔和生物活性化合物的强化
机译:与枯草芽孢杆菌HA和植物乳杆菌EJ2014共同发酵强化Ho提取物中的黏液和GABA
机译:枯草芽孢杆菌和植物乳杆菌固态发酵生物转化的烤大豆粉的光化学特性
机译:混合造物体积和pH对白菜酿酒酵母和乳酸杆菌患者抗营养水平的影响
机译:发酵控制和建模,并应用重组枯草芽孢杆菌生产热稳定的α-淀粉酶。
机译:枯草芽孢杆菌和植物乳杆菌经固态发酵生物转化的烤大豆粉的理化特性
机译:用枯草芽孢杆菌和乳酸杆菌用固态发酵生物转化的烤大豆面粉的物理化学性质