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机译:干酪乳杆菌发酵剂可在酸菜发酵过程中提高维生素含量,增加酸度并降低亚硝酸盐浓度
Key Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin 150080, China;
Key Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin 150080, China,Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin 150500, China;
Key Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin 150080, China,Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin 150500, China;
Key Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin 150080, China;
Key Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin 150080, China,Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin 150500, China;
Key Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin 150080, China,Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin 150500, China;
Bacterial community; Chinese sauerkraut; denaturing gradient gel electrophoresis; Lactobacillus casei;
机译:挥发性代谢产物的代谢占用占用占用占障碍,以区分发酵和储存起始培养物和益生菌乳酸杆菌脑袋张牛奶
机译:通过将发酵剂与低NaCl含量的矿盐组合使用,实验室将白菜进行实验室大规模发酵,制成酸菜和酸菜汁。
机译:用乳酸杆菌菌菌菌菌菌菌菌菌菌菌菌菌菌菌菌菌菌菌菌菌菌菌菌菌菌菌菌株11MZ-5-1,细菌多样性和群落结构
机译:亚硝酸盐含量变化自然发酵对中国德国泡菜食用安全的影响
机译:干酪乳杆菌在低pH下从藻饼发酵中增加乳酸生产的策略。
机译:候选功能发酵剂发酵乳杆菌222和植物乳杆菌80用于可可豆发酵过程的比较基因组分析
机译:乳酸杆菌和leuconostoc肠系膜培养物在酸度质量下盐浓度发酵中的培养物的影响