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Characteristic Evaluation of Lactic Acid Bacterium Used in the Fermentation of Food By-products for Liquid Feed

机译：用于液体饲料食品副产物发酵乳酸菌的特征评价

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Shinya YAMAUCHI; Koji KAKUGAWA; Hideyuki MATSUMOTO; Yoshinubu TSUCHIYA; Satoru IJIRI;
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年度 2007
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1. Evaluation of lactic acid bacterium fermentation products and food-grade chemicals to control Listeria monocytogenes in blue crab (Callinectes sapidus) meat. [J] . A J Degnan, C W Kaspar, W S Otwell, Applied and Environmental Microbiology . 1994,第9期

机译：评估乳酸菌发酵产品和食品级化学品，以控制蓝蟹（Callinectes sapidus）肉中的单核细胞增生李斯特菌。
2. Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation [J] . Erica Pontonio, Cinzia Dingeo, Marco Gobbetti, Frontiers in Microbiology . 2019,第2期

机译：玉米碾磨的副产品：从食物残渣到通过乳酸菌发酵的功能性成分
3. Antimicrobial activity of weak acids in liquid feed fermentations, and its effects on yeasts and lactic acid bacteria. [J] . Plumed-Ferrer C., Wright A. von Journal of the Science of Food and Agriculture . 2011,第6期

机译：液体饲料发酵中弱酸的抗菌活性及其对酵母和乳酸菌的影响。
4. Effect of additions of fermented juice of epiphytic lactic acid and amino acid fermentation by-products on the fermentation quality of whole crop rice silage and its digestibility in cattle [C] . TAKAHASHI Toshiyoshi, SENBA Ryuji, HORIGUCHI Ken-ichi, Acta Prataculturae Sinica vol.15 Suppl. July 2006: Grassland Agriculture: Balancing Production and Environmental Protection . 2006

机译：添加附生乳酸发酵液和氨基酸发酵副产物对全麦青贮饲料发酵品质及其在牛体内消化率的影响
5. Stabilization of poultry processing by-products and waste, and poultry carcasses through direct chemical acidification and lactic acid fermentation. [D] . Cai, Tiande. 1993

机译：通过直接化学酸化和乳酸发酵来稳定家禽加工副产品和废物以及家禽屠体。
6. Evaluation of lactic acid bacterium fermentation products and food-grade chemicals to control Listeria monocytogenes in blue crab (Callinectes sapidus) meat. [O] . A J Degnan, C W Kaspar, W S Otwell, 1994

机译：评估乳酸菌发酵产品和食品级化学品以控制蓝蟹（Callinectes sapidus）肉中的单核细胞增生李斯特菌。
7. Isolation and identification of the causative bacterium of histamine accumulation during fish sauce fermentation and the suppression effect of inoculation with starter culture of lactic acid bacterium on the histamine accumulation in fish sauce processing [O] . MEIKO KIMURA, AYUMI FURUTANI, YOUHEI FUKUI, 2015

机译：鱼酱发酵过程中组胺积累的致病细菌的分离及鉴定及乳酸菌移植培养物对鱼酱治疗组胺积累的抑制作用
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

Characteristic Evaluation of Lactic Acid Bacterium Used in the Fermentation of Food By-products for Liquid Feed

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