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Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals

机译：发酵谷物中植物乳杆菌分离物对大豆发酵中抗营养因子的酶促还原作用

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Adeyemo S.M.; Onilude A.A.;
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年度 2013
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专利

1. Reduction of oligosaccharide content of soybeans by the action of Lactobacillus plantarum isolated from fermented cereals [J] . Adeyemo S. M., Onilude A. A. African Journal of Biotechnology . 2014,第37期

机译：通过从发酵谷物中分离的植物乳杆菌的作用降低大豆的低聚糖含量
2. Effect of enzymatically fermented soybean meal and Lactobacillus plantarum on nursery pig performance. [J] . Jones A. M., Woodworth J. C., Dritz S. S., Journal of Animal Science . 2017,第Suppla2期

机译：酶促发酵豆粕和乳酸杆菌对幼儿园性能的影响。
3. Degraded aflatoxin M1 in artificially contaminated fermented milk using Lactobacillus acidophilus and Lactobacillus plantarum affected by some bio-physical factors [J] . Sokoutifar Roghayeh, Razavilar Vadood, Anvar Amir Ali, Journal of Food Safety . 2018,第6期

机译：使用一些生物物理因素影响人为污染的发酵牛奶和乳酸杆菌的乳酸乳杆菌和乳酸杆菌（Lactobacillus Plantarum）降解了黄曲霉毒素M1
4. A High Phenyllactic Acid Producing Lactobacillus plantarum Strain Isolated from 'Douchi' - A Traditional Fermented Soybean Food in Yunnan Province of China [C] . Zhang Zhong-Hua, Wu Shao-Xiong, Yin Jian-Zhong, 5th International Conference on Bioinformatics and Biomedical Engineering . 2011

机译：从云南省传统发酵大豆食品“豆菜”中分离出一种高产苯乳酸的植物乳杆菌菌株。
5. Incorporating Fermented By-Products of Lactobacillus Diolivorans Sp. in Food Grade Coatings Designed for Inhibition of Tyrophagus Putrescentiae on Dry-Cured Hams [D] . Portillo, Hector Asis. 2017

机译：掺入乳杆菌Diolivorans SP的发酵副产物。在食品级涂层中，专为抑制Tyrophagus Putclestiae对干腌火腿
6. Lactobacillus plantarum P2R3FA Isolated from Traditional Cereal-Based Fermented Food Increase Folate Status in Deficient Rats [O] . Aynadis Tamene, Kaleab Baye, Susanna Kariluoto, 2019

机译：从基于谷物的传统发酵食品中分离的植物乳杆菌P2R3FA可增加缺乏大鼠的叶酸状况
7. 209 Effect of enzymatically fermented soybean meal and Lactobacillus plantarum on nursery pig performance [O] . A. M. Jones, J. C. Woodworth, S. S. Dritz, 2017

机译：酶促发酵大豆膳食和乳杆菌对幼儿园性能的影响

Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals

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