[1] |
LANG Chenxiao, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, MAO Yanwei, YANG Xiaoyin, HAN Guangxing, LUO Xin, DONG Pengcheng.
Acid Tolerance Response of Salmonella in Beef and Its Formation Mechanism during Chilled Storage
[J]. FOOD SCIENCE, 2021, 42(6): 68-74.
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[2] |
TIAN Muyu, ZHANG Yimin, DONG Pengcheng, MAO Yanwei, LIANG Rongrong, ZHU Lixian, LUO Xin.
The Mechanisms of Acid Tolerance Response of Salmonella and Listeria monocytogenes: A Review
[J]. FOOD SCIENCE, 2019, 40(5): 316-322.
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[3] |
TIAN Muyu, ZHANG Yimin, DONG Pengcheng, MAO Yanwei, LIANG Rongrong, ZHU Lixian, LUO Xin.
Acid Tolerance in Salmonella Induced by Levulinic Acid
[J]. FOOD SCIENCE, 2019, 40(23): 91-96.
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[4] |
LANG Chenxiao, LUO Xin, ZHU Lixian, ZHANG Yimin, HAN Guangxing, DONG Pengcheng.
Two-Component Regulatory System and Its Mechanism of Action in Regulating Bacterial Acid Tolerance Response: A Review
[J]. FOOD SCIENCE, 2019, 40(15): 359-366.
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[5] |
WANG Wan, LU Jiayin, JIAO Yuehua, WANG Yichao, JIANG Zhanmei, TIAN Bo, WANG Yutang, HOU Juncai.
Isolation, Identification and Screening of Acid Tolerant Lactic Acid Bacteria from Chinese Sauerkraut
[J]. FOOD SCIENCE, 2019, 40(10): 99-105.
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[6] |
CHEN Qiling, REN Xiaoning, WANG Ling, TIAN Yu, ZHAO Meijing, SONG Qiaozhi, LIU Shuwen1.
Correlation between β-Glycosidase Activity and Acid Stress Tolerance in Oenococcus oeni
[J]. FOOD SCIENCE, 2017, 38(2): 115-120.
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[7] |
XIONG Tao, LIU Yanyan, HUANG Tao, HUANG Qiaofen.
Acid, Bile Tolerance and Adhesion Properties of Lactobacillus paracasei NCU622
[J]. FOOD SCIENCE, 2015, 36(5): 93-98.
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[8] |
LI Xin, WU Jun-rui, TIAN Tian, YUE Xi-qing*.
Isolation, Identification and Preliminary Screening of Acid-Tolerant Lactic Acid Bacteria from Naturally Fermented Pickle Juices from Daqing
[J]. FOOD SCIENCE, 2014, 35(1): 150-154.
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[9] |
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Isolation and Identification of Lactobacillus Strains from Naturally Fermented Pickle Juice
[J]. FOOD SCIENCE, 2012, 33(15): 191-194.
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[10] |
WANG Yu-Hua, GAO Jing, FENG Yin, HU Yao-Hui.
Study on Acid and Bile Salt Tolerance of Lactobacillus rhamnosus
[J]. FOOD SCIENCE, 2008, 29(12): 449-451.
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[11] |
WANG Jin-Ling, WANG Fang, ZHOU Zhi-Jiang, YU Feng-Qin, MENG Xiang-Yong.
Study on Acid Tolerance of Internal Enterohemorrhagic Escherichia coli O157:H7
[J]. FOOD SCIENCE, 2005, 26(2): 101-104.
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