PREPARATE FOR DETERMINING ENZYMIC PROPERTIES OF 'KARANDASH FERMENT' MICROBES

• 1. 用于治疗皮肤和粘膜上的皮肤真菌病和酵母感染的具有活真菌寄生微生物寡雄腐霉(Pythium oligandrum)的制剂、测定微生物寡雄腐霉的细胞活力的方法以及施用该制剂的方法 [P] . 中国专利： CN110225759A . 2019-09-10
• 2. 一种酶制剂微生物菌种液体发酵装置及其发酵工艺 [P] . 中国专利： CN112251338B . 2021.03.26
• 3. METHOD OF DETERMINING A MAXIMUM FERMENTED POINT OF ENZYME-FERMENTED TEA BY MONITORING CHANGE IN COMPONENTS AND COLORS IN A FERMENTED TEA MANUFACTURING PROCESS [P] . 韩国专利： KR20100033158A . 2010-03-29

  机译： 通过监测发酵茶生产过程中成分和颜色变化来确定酶发酵茶最大发酵点的方法

• 4. PREPARATION METHOD OF FERMENTED FEED WITH ENZYME OF MICROBE [P] . 韩国专利： KR20000043943A . 2000-07-15

  机译： 微生物酶发酵饲料的制备方法

• 5. METHOD FOR DETERMINING PROPERNESS OF FOAM-KEEPING PROPERTY OF FERMENTED MALT DRINK, AND MARKER FOR DETERMINING FOAM-KEEPING PROPERTY [P] . 日本专利： JP2010169695A . 2010-08-05

  机译： 发酵麦芽汁的泡沫保持性能的测定方法及泡沫保持性能的测定方法

• 1. Hypobaric-hypoxia Induces Alteration in Microbes and Microbes-associated Enzyme Profile in Rat Colonic Samples [J] . Chiranjit MAITY, Atanu ADAK, Kuntal GHOSH, 生物医学与环境科学（英文版） . 2013,第010期
• 2. Effects of Different Microbes on Fermenting Feed for Sea Cucumber (Apostichopus japonicus) [J] . JIANG Yan, WANG Yingeng, MAI Kangsen, 中国海洋大学学报（英文版） . 2015,第005期
• 3. Effects of milling methods on rheological properties of fermented and non-fermented dough [J] . Xiaoling Tian, Binghua Sun, Xiaoxi Wang, 粮油科技：英文版 . 2020,第003期
• 4. Fermentative biohydrogen production by microbes: Process design and engineering control [C] . Jiao An-Ying, Li Yong-Feng, Liu Bing, 2010 International Conference on Mechanic Automation and Control Engineering . 2010
• 5. Angiotensin converting enzyme inhibitory peptides released from the hydrolysate of casein and the milk fermented by Lactobacillus casei ADA03. [D] . Kusump, Sirinda. 2006
• 6. Lignocellulosic Fermentation of Wild Grass Employing Recombinant Hydrolytic Enzymes and Fermentative Microbes with Effective Bioethanol Recovery [O] . Saprativ P. Das, Arabinda Ghosh, Ashutosh Gupta, 2006
• 7. Data S2: Raw data for the analyses of biomass, chlorophyll content, soil chemical properties, soil enzymes and soil microbe and preparation for Tables 1 and 3 and Figs. 1–4 [O] . -1

• 1. Health-promoting microbes in traditional Vietnamese fermented foods:A review [J] . Nguyen La Anh . 食品科学与人类健康（英文） . 2015,第4期
• 2. Predominant yeasts in Chinese Dong fermented pork(Nanx Wudl)and their aroma-producing properties in fermented sausage condition [J] . Ruifang Mi ,Xi Chen ,Suyue Xiong . 食品科学与人类健康（英文） . 2021,第2期
• 3. 浅析育肥牛饲料在微生物发酵和酶制剂双重作用后的应用效果 [C] . 王超 ,闫伊文 ,龚伯伟 . 第九届中国牛业发展大会 . 2014
• 4. 乳酸菌及酶制剂对稻草青贮发酵品质及微生物多样性的影响 [A] . 牟林林 . 2019