Application and development of compound starters for liquor fermentation from waste lees;

The effects of P. pentosaceus and combined starter cultures on the analysis (TPA) and color of dry fermented sausage from sheep meat

The effects of combined starter cultures and spices on the quality attributes of fermented sausage from sheep meat were investigated during the ripening and storage periods.

Two experiments were conducted to test the effect of complex bacteria leaven (CBL) on broiler growth.

Different combinations of lactobacillus planterum,streptococcus faecium,which were separated from broiler s digestive tract and saccharomces,were compared to select the most satisfactory complex bacteria leaven according to acid-produce,acid-resistant property and the bacteria number development during fermenting period.

Objective To investigate the cholesterol-reducing effects of complex bacteria leaven (CBL) from Kefir Grain milk yoghurt in experimental hypercholesterolemia rats.

By comparing solid fermentation with liquid fermentation in Chinese spirits-making on technology, quality and the rate of spirits yield, we obtain a model of complex fermentation which combines solid and liquid fermentation .

Study on application and selection of meat mixed cultures;