STRAIN OF MESOPHIL LACTIC ACID STEPTOCOCCI STREPTOCOCCUS DIACETYLACTIS 543-95 FOR USE IN BACTERIAL LEVENS FOR MAKING HARD RENNET CHEESES

• 1. 包括接骨木萃取液和副干酪乳杆菌、干酪乳杆菌、保加利亚乳杆菌或嗜热链球菌的菌株的结合物的组合物 [P] . 中国专利： CN102186486B . 2013.07.24
• 2. 包括接骨木萃取液和副干酪乳杆菌、干酪乳杆菌、保加利亚乳杆菌或嗜热链球菌的菌株的结合物的组合物 [P] . 中国专利： CN102186486A . 2011-09-14
• 3. STRAIN STREPTOCOCCUS LACTIS 585-133 FOR USE IN LEVENS IN MAKING RENNET CHEESES WITH LOWER AND HIGH SECOND HEATING TEMPERATURE [P] . SU960255A1 . 1982-09-23

  机译： 乳酸链球菌乳酸菌585-133，用于在较低温度和较高的第二加热温度下制作柠檬果酱

• 4. STREPTOCOCCUS LACTIS 977 2-C-15 STRAIN USED IN PRODUCTION OF HARD RENNET CHEESES WITH LOW TEMPERATURE OF SECOND HEATING [P] . SU1270171A1 . 1986-11-15

  机译： 乳酸链球菌977 2-C-15菌株用于生产低温二次加热的硬奶酪

• 5. STRAIN OF MESOPHYLIC LACTIC ACID BACILLI LACTOBACILLUS PLANTARUS 1695 USED IN COMPOSITION OF BACTERIAL FERMENTS FOR PRODUCTION OF HARD CHEESE [P] . SU1254002A1 . 1986-08-30

  机译： 用乳酸菌发酵的乳酸芽孢杆菌Plantarum 1695用于生产硬奶酪的细菌发酵液的组成。

• 1. Proteolytic Enzymes of Lactic Acid Bacteria and Their Influence on Bitterness in Bacterial-Ripened Cheeses [C] . Jeffery R. Broadbent, James L. Steele American Chemical Society . 2007
• 2. Development of cheddar cheese with enhanced conjugated linoleic acid by lactic acid bacteria. [D] . Pandit, Ashish. 2009
• 3. Cold-Renneted Milk Powders for Cheese Production: Impact of Casein/Whey Protein Ratio and Heat on the Gelling Behavior of Reconstituted Rennet Gels and on the Survival Rate of Integrated Lactic Acid Bacteria [O] . Malou Warncke, Sonja Keienburg, Ulrich Kulozik 2021
• 4. The Effect of Rennet on Lactic Acid Bacteria in Cheese Ripening [O] . Umeo YOSHINO 1959

• 1. Influence of Freezing and Freeze Drying on Intracellular Enzymatic Activity and Autolytic Properties of Some Lactic Acid Bacterial Strains [J] . S. Kandil ,M. El Soda . 微生物学（英文） . 2015,第6期
• 2. Isolation of lactic acid bacteria from sugar cane juice and production of lactic acid from selected improved strains [J] . Yoganand Sobrun ,Archana Bhaw-Luximon ,Dhanjay Jhurry . 生命科学与技术进展（英文） . 2012,第4期
• 3. Selection of Lactic Acid Bacteria Isolated from San Sim#243;n da Costa Cheese (PDO) in Order to Develop an Autochthonous Starter Culture [J] . Leticia González ,Araceli Fernández Cuadrillero ,José María Castro . 微生物学（英文） . 2015,第11期
• 4. Esterase Activities and Biochemical Properties of Lactic Acid Bacteria Isolated from Goat＇s Milk Cheese in Argentina [J] . Natalia Veronica Taboada ,Maria Soledad Lopez Alzogaray ,Maria Claudia Abeijon Mukdsi . 农业科学与技术：B . 2014,第009期
• 5. The Antagonistic Activity of the Lactic Acid Bacteria （Streptococcus thermophilus, Bifidobacterium bifidum and Lactobacillus bulgaricus） against Helicobacter pylori Responsible for the Gastroduodenals Diseases [J] . Souhila Tabak ,Djamil Maghnia ,Ahmed Bensoltane . 农业科学与技术：A . 2012,第005期
• 6. 不同比例的嗜热链球菌与保加利亚乳杆菌对酸奶品质的影响 [C] . 赵鑫 ,赵洪双 ,姜国龙 . 中国农业工程学会农产品加工专业委员会2009年年会 . 2009
• 7. 干酪乳杆菌·张与嗜热链球菌混合发酵对发酵乳感官品质的影响 [A] . 王仙丽 . 2019