首页> 外文OA文献 >Studies on the Red Orange Pigment Producing Lactic Acid Bacteria L 622 in the Fermented Rice Noodle 'Khanom Jeen' of Thailand. Part 1. Identification of Lactic Acid Bacteria Isolated from Fermented Rice Noodle 'Khanom Jeen' of Thailand.

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Studies on the Red Orange Pigment Producing Lactic Acid Bacteria L 622 in the Fermented Rice Noodle 'Khanom Jeen' of Thailand. Part 1. Identification of Lactic Acid Bacteria Isolated from Fermented Rice Noodle 'Khanom Jeen' of Thailand.

机译：泰国发酵米线“Khanom Jeen”中乳酸菌L 622的红橙色颜料的研究。第1部分。泰国发酵米线“Khanom Jeen”中分离的乳酸菌的鉴定。

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Tai UCHIMURA; Tetsuya TAKAO; Kouji KIKUCHI; Youichi NIIMURA; Sanae OKADA; Naohiro OHARA; Wiwut DAENGSUBHA; Michio KOZAKI;
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1. Effect of proteolytic bacteria on texture and colour quality of i >khanom/i>khanom ‐ i >jeen/i>jeen , traditional Thai fermented rice noodles [J] . Shompoosang S., Marui J., Yodin K., Letters in Applied Microbiology . 2019,第5期

机译：蛋白水解细菌对＆ I> khanom - khanom - khanom - khanom - khanom - khanom蛋白水解细菌对蛋白质和颜色质量的影响。
2. pH-dependent Liquefaction of Thai Fermented Rice Noodles (khanom jeen) Associated with Bacterial Amylolytic Enzymes [J] . Junichiro MARUI, Sirinan SHOMPOOSANG, Wanchai PANTHAVEE Japan agricultural research quarterly . 2020,第1期

机译：与细菌淀粉解酶相关的泰国发酵米粉（Khanom Jeen）的pH依赖性液化
3. Volatile profile of khanom jeen, Thai fermented rice noodles, and the changes during the fermentation process [J] . Keatkrai J., Jirapakkul W. ScienceAsia: journal of the Science Society of Thailand . 2010,第1期

机译：Khanom jeen，泰国发酵米粉的挥发性特征以及发酵过程中的变化
4. Comparative Study on Synbiotic Effect of Fermented Rice Bran by Probiotic Lactic Acid Bacteria Lactobacillus casei and Newly Isolated Lactobacillus plantarum B2 in Wistar Rats [C] . Elok Zubaidah, Mochamad Nurcholis, Siti Narsito Wulan International Conference on Biotechnology and Food Science . 2012

机译：益生菌乳酸菌钙菌酪虫乳酸乳酸乳酸乳酸乳酸乳酸乳酸乳杆菌和新分离乳酸杆菌B2在Wistar大鼠中
5. Biochemical Characterization of Fermented Cucumber Spoilage using Nontargeted, Comprehensive, Two-dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry: Anaerobic Lactic Acid Utilization by Lactic Acid Bacteria. [D] . Johanningsmeier, Suzanne Dunn. 2011

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。
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. Isolation, characterization and identification of lactic acid bacteria and yeasts from sourMifen, a traditional fermented rice noodle from China [O] . Z.-H. Lu, H.-H. Peng, W. Cao, 2008

机译：中国传统发酵米线酸酸细菌和酵母的分离，表征及鉴定

Studies on the Red Orange Pigment Producing Lactic Acid Bacteria L 622 in the Fermented Rice Noodle 'Khanom Jeen' of Thailand. Part 1. Identification of Lactic Acid Bacteria Isolated from Fermented Rice Noodle 'Khanom Jeen' of Thailand.

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