1.
Study of Bacteriocin Produced by Lactobacillus Pentosus 31-1;
戊糖乳杆菌31-1菌株产细菌素研究
2.
GABA Formation by Lactobacillus Pentosus Stains Used in Dairy Industry;
戊糖乳杆菌产γ-氨基丁酸及其乳制品的研究
3.
Purification and Partial Characterization of a Bacteriocin Produced by Lactobacillus Pentosus C50-6;
戊糖乳杆菌C50-6细菌素的纯化和特性研究
4.
Adhesion Evaluation of Lactobacillus Pentosus Strains Isolated from Chinese Foods Which are Able to Modulate Intestinal Flora
戊糖乳杆菌的黏附能力及对肠道菌群的调节
5.
Optimized Production and Application of Exopolysaccharides Produced by Lactobacillus Pentosus in Fermented Milks
戊糖乳杆菌胞外多糖合成条件优化及在酸乳中应用研究
6.
Optimized Production and Application of EPS by Lactobacillus pentosus Strains in Fermented Milks
戊糖乳杆菌胞外多糖合成条件的优化及其在发酵乳中的应用
7.
Optimation of Condition of Bacteriocin Production by Lactobacillus Pentosus WH12-2-1 and Characteristic of Its Inhibitory Activity
戊糖乳杆菌WH12-2-1产细菌素的条件优化及其抑菌特性研究
8.
Studies on Kinetics of Lactic Acid Fermentation by Lactobacillus Rhamnosus
鼠李糖乳杆菌乳酸发酵动力学的研究
9.
Study on bacteriocin produced by Lactobacillus rhamnosus(ATTC 53103)
鼠李糖乳杆菌(ATTC53103)产细菌素的研究
10.
Bifidobacteria are nonmotile, anaerobic, and ferment lactose and other sugars to acetic and lactic acids.
双歧杆菌元运动性,厌氧杆菌,能发酵乳糖和其它糖产生醋酸和乳酸。
11.
Studies on β-galactosidase and Proteolytic Activities of Lactobacillus Acidophilus and Lactobacillus Casei
嗜酸乳杆菌和干酪乳杆菌β-半乳糖苷酶和蛋白水解活性的研究
12.
Study on the Technology of Soybean Milk Fermentation by Lactobacillus Rhamnosus and Lactobacillus Casei
鼠李糖乳杆菌与干酪乳杆菌发酵大豆乳工艺研究
13.
Studies on β-galactosidase from Arthrobacter sp.
节杆菌（Arthrobacter sp.）产β-半乳糖苷酶的研究
14.
Study on Biosynthesis of Exopolysaccharide Produced by Lactobacillus Plantarum
植物乳杆菌合成胞外多糖的初步研究
15.
Optimization of Fermentation Conditions of Lactobacillus acidophilus for Extracellular Polysaccharide Production
嗜酸乳杆菌胞外多糖发酵条件的优化
16.
Functional Expression of the Putative β-galactosidase Gene of Lactobacillus acidophilus in Escherichia coli
嗜酸乳杆菌推定的β-半乳糖苷酶基因在大肠杆菌中的功能性表达
17.
Any of various rod-shaped, nonmotile aerobic bacteria of the genus Lactobacillus that ferment lactic acid from sugars and are the causative agents in the souring of milk.
乳酸杆菌任一种杆状的乳杆菌属的不游动好氧菌，它能使糖发酵产生乳酸，也是牛奶发酸的导因
18.
Study on Fermentative Production of D(-)-lactic Acid from Glucose by Sporolactobacillus Sp.;
芽孢乳杆菌发酵葡萄糖制备D（-）-乳酸的研究