[1] |
WANG Wei, LI Jinjin, CHI Hai.
Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030
[J]. FOOD SCIENCE, 2021, 42(7): 29-34.
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[2] |
CHEN Long, YANG Jun, MA Maomao, WU Shasha, YU Ping, ZENG Zheling.
Strain Screening and Optimization of Fermentation Conditions for Protease Production Using Rapeseed Meal as a Nitrogen Source
[J]. FOOD SCIENCE, 2021, 42(4): 115-121.
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[3] |
GAO Zhaojian, HU Xinqiang, SONG Yulin, DING Feihong, ZHAO Yifeng, CHEN Teng.
Purification and Enzymatic Characterization of Thermolabile Type I Pullulanase from Bacillus amyloliquefaciens
[J]. FOOD SCIENCE, 2021, 42(12): 130-137.
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[4] |
CHEN Baoli, QIN Zhen, ZHAO Liming.
Gene Cloning, Expression and Characterization of β-N-Acetylglucosaminidase from Bacillus amyloliquefaciens
[J]. FOOD SCIENCE, 2020, 41(8): 123-129.
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[5] |
RUAN Liying, WEN Zhiyou, WEI Xuetuan.
Effect of mtnN Gene on Biosynthesis of S-Adenosylmethionine in Bacillus amyloliquefaciens
[J]. FOOD SCIENCE, 2020, 41(6): 193-200.
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[6] |
CHENG Gong, JIAO Siming, FENG Cui, JIA Peiyuan, REN Lishi, DU Yuguang.
Expression of Chitosanase from Bacillus amyloliquefaciens in Pichia pastoris and Its Application in Preparation of Chitooligosaccharides with Controllable Structure
[J]. FOOD SCIENCE, 2019, 40(8): 73-78.
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[7] |
ZHAO Jinyi, XIAO Yang, YANG Long, ZHANG Su, JI Yuyu, LI Zhu.
Antibacterial Mechanism of Fermentation Product from Bacillus megaterium L2 against Erwinia carotovora subsp. carotovora
[J]. FOOD SCIENCE, 2019, 40(21): 14-20.
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[8] |
XI Enguang TAN Haisheng, YANG Jinsong, CUI Kunpeng ZHANG Wanchang JU Xueli LI Xiaolei ZHANG Guihe.
Separation, Identification, Phylogenetic Analysis and Antibacterial Activity of Lactobacillus from Banana Plants
[J]. FOOD SCIENCE, 2018, 39(14): 112-118.
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[9] |
SHI Juran, BIE Xiaomei, Lü Fengxia, LU Zhaoxin.
Screening of A Broad-Spectrum Antibacterial Bacillus and Purification and Identification of the Anti-Yeast Substances Produced by It
[J]. FOOD SCIENCE, 2017, 38(6): 6-12.
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[10] |
ZHAO Long, ZHOU Chihongling, ZHAO Mouming, CUI Chun, WANG Wei.
Application of Mixed Cultures of Bacillus amyloliquefaciens SWJS22 and Aspergillus oryzae in Soy Sauce Fermentation
[J]. FOOD SCIENCE, 2017, 38(22): 125-130.
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[11] |
TENG Junwei, ZHAO Xiao, YANG Yawei, ZHANG Jian, ZHAO Aimei, JIANG Yunyun, LI Liu, ZHENG Zhe, YANG Zhennai.
Isolation and Identification of Microbial Strains Producing Rennet from Jiuqu, a Traditional Chinese Fermentation Starter
[J]. FOOD SCIENCE, 2017, 38(16): 23-28.
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[12] |
WANG Hui , SHANG Qingmao , ZHANG Zhigang , ZHANG Ying , LI Pinglan.
Plant Growth Promoting Characteristics of Bacillus amyloliquefaciens L-H15 and Optimization of Its Culture Conditions
[J]. FOOD SCIENCE, 2017, 38(10): 74-81.
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[13] |
CONG Min, LI Xinwei, WU Junrui, YUE Xiqing.
PCR-DGGE Analysis of Lactic Acid Bacteria Diversity of Chinese Traditional Sauerkraut in Northeast China
[J]. FOOD SCIENCE, 2016, 37(7): 78-82.
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[14] |
ZHENG Yan, YAO Ting.
Analysis of Bacterial Diversity during Natural Fermenation of Sweet Potato Sour Liquid by PCR-DGGE
[J]. FOOD SCIENCE, 2016, 37(7): 99-103.
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[15] |
LI Yingying, GAO Wen, ZHOU Guoping.
Case Analysis of Contaminated Shanxi Aged Vinegar
[J]. FOOD SCIENCE, 2016, 37(12): 226-231.
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