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Properties on the Malo-lactic Fermentation of Lactic Acid Bacteria (Acid Producing Bacteria and Hiochi Bacteria) Isolated from Sake and the Brewing Process.

机译：乳酸菌（酸生产细菌和Hiochi细菌）的乳酸菌发酵的性质及酿造过程。

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Masaaki INAHASHI;
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1. Growth-inhibition of hiochi bacteria in namazake (raw sake) by bacteriocins from lactic acid bacteria [J] . Masayuki Taniguchi, Yohei Ishiyama, Takeomi Takata Journal of Bioscience and Bioengineering . 2010,第6期

机译：乳酸菌中的细菌素抑制na（生）中的chi发细菌的生长
2. Anti-allergic effect of lactic acid bacteria isolated from seed mash used for brewing sake is not dependent on the total IgE levels [J] . Yasuyuki Masuda, Toshinari Takahashi, Kazutoshi Yoshida Journal of Bioscience and Bioengineering . 2012,第3期

机译：从用于酿造的酒糟中分离出的乳酸菌的抗过敏作用不取决于总IgE水平
3. Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa [J] . Visintin Simonetta, Alessandria Valentina, Valente Antonio, International Journal of Food Microbiology . 2016,第Null期

机译：西非堆装和盒装可可豆发酵中分离的酵母，乳酸菌和醋酸菌的分子鉴定和生理学表征
4. Natural lactic acid bacteria population isolated from whole-crop wheat silage and effect of adding lactic acid bacteria on the silage fermentation [C] . Kuikui Ni, Yanping Wang, Huili Pang, The 5th China-Japan-Korea Grassland Conference: Knowledge Innovation of Grassland Science and Sustainalbe Development of Grassland Agriculture . 2014

机译：从全麦青贮饲料中分离天然乳酸菌群体及其对青贮饲料发酵的影响
5. Biopreservation of fresh-cut salads using bacteriocinogenic lactic acid bacteria isolated from commercial produce. [D] . Sharpe, Deana Victoria. 2009

机译：使用从商品中分离出的细菌致癌乳酸菌对鲜切沙拉进行生物保存。
6. Selective Thermotolerant Lactic Acid Bacteria Isolated From Fermented Juice of Epiphytic Lactic Acid Bacteria and Their Effects on Fermentation Quality of Stylo Silages [O] . Nittaya Pitiwittayakul, Smerjai Bureenok, Jan Thomas Schonewille 2021

机译：选择性热电子乳酸菌从切除乳酸菌的发酵汁中分离出来及其对触发器青贮发酵质量的影响
7. On the lactic acid-forming bacteria Studies on the properties of bacteria concerning the sake brewing (III). [O] . H. Murakami, S. Murayama, Y. Watanabe 1955

机译：论乳酸形成细菌研究关于凝血酿造（III）的细菌性能。
8. Genetic Modifications of Lactic Acid Bacteria: Plasmid Directed Functions and Development of Gene Transfer Systems. Symposium on the Importance of Lactic Acid Fermentation in the Food Industry Held at Mexico City, Mexico on 27-29 November 1984 [R] . McKay, L. L. 1985

机译：乳酸菌的遗传修饰：质粒定向功能和基因转移系统的开发。 1984年11月27日至29日在墨西哥墨西哥城举行的关于食品工业中乳酸发酵重要性的专题讨论会

Properties on the Malo-lactic Fermentation of Lactic Acid Bacteria (Acid Producing Bacteria and Hiochi Bacteria) Isolated from Sake and the Brewing Process.

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