[1] |
JIAO Wenshu, GUAN Jiaqi, SHI Jialu, LI Bailiang, LU Jingjing, YAN Fenfen, LI Na, ZHAN Meng, HUO Guicheng.
Optimization of Medium Composition and Fermentation Conditions for Folate Production by Lactococcus lactis KLDS4.0325 by Response Surface Methodology
[J]. FOOD SCIENCE, 2020, 41(6): 123-130.
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[2] |
HUANG Liyuan, MAO Shun, LI Ruiting, WANG Yongqin, YU Honghong, LU Shiling.
Effect and Mechanism of Garlic Essential Oil on Putrescine Accumulation by Lactobacillus delbrueckii Isolated from Smoked Horse Meat Sausages
[J]. FOOD SCIENCE, 2019, 40(5): 17-23.
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[3] |
REN Dayong, ZHU Jianwei, LIU Hongyan, YU Hansong, SHEN Minghao.
Secretory Expression and Characterization of Antibacterial Peptide PlnF in Lactococcus lactis
[J]. FOOD SCIENCE, 2019, 40(2): 146-151.
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[4] |
MA Xia, LI Luyao, HE Yan, CHENG Zhaohui, YU Haiyan.
Strain Screening and Quality Evaluation of Fermented Fresh Rice Noodles
[J]. FOOD SCIENCE, 2017, 38(2): 98-103.
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[5] |
XIA Xuejuan1, ZHENG Jiong1,2,*, YE Xiujuan1, WU Jinsong1, KAN Jianquan1,2.
Detection of Lactococcus lactis in Pickled Ma Bamboo Shoots by Quantitative Real-time PCR
[J]. FOOD SCIENCE, 2016, 37(4): 88-92.
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[6] |
WANG Cuiyan, WANG Yuhua, PIAO Chunhong, LIU Junmei, HU Yaohui, REN Dayong, YU Hansong.
Cloning, Expression and Identification of Trichoderma viride Cellobiohydrolase Gene in Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2016, 37(19): 141-146.
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[7] |
ZHOU Ying, GAO Xiaofeng, ZHOU Jing, HUO Guicheng*.
Optimization of Fermentation Medium of Lactococcus lactis for Only L-Lactate Production
[J]. FOOD SCIENCE, 2015, 36(9): 84-88.
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[8] |
CHEN Jia, YANG Shiying, KE Chongrong, HUANG Jianzhong*.
Optimization of Conditions for the Production of γ-Aminobutyric Acid by Lactococcus lactis
[J]. FOOD SCIENCE, 2015, 36(7): 148-152.
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[9] |
WANG Muhua, PAN Peiping, ZHAO Yuming, SU Binnan, CAI Yinghui, LI Haitao.
Protoplast Formation and Fusion between Lactobacillus bulgaricus and Bacteriophage-Resistant Mutant of Streptococcus thermophilus
[J]. FOOD SCIENCE, 2015, 36(23): 189-194.
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[10] |
LIAN Yuanyuan1, WANG Ying2, LI Chen1, GU Xinxi1, SHENG Yao2, HUANG Kunlun2,*, TIAN Hongtao1,*.
Morphological Change of Lactococcus lactis subsp. lactis under Cadmium Stress
[J]. FOOD SCIENCE, 2015, 36(1): 124-127.
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[11] |
MA Hongdan1, ZHANG Liyuan1, ZHAO Handan1, XU Dandan1, QU Jing2, GUAN Shuyan1,*, WANG Piwu2,*.
Cloning and Expression of Manganese Superoxide Dismutase Gene by Food-Grade Vector in Lactococcus lactis
[J]. FOOD SCIENCE, 2015, 36(1): 135-139.
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[12] |
ZHOU Kang, WEI Jun, JIANG Cui-lian, HAN Xin-feng, LIU Shu-liang.
Growth Dynamics of Lactococcus lactis SQ117 under Different Temperatures and pHs
[J]. FOOD SCIENCE, 2014, 35(7): 192-195.
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[13] |
ZHANG Dong-dong, AN Jia-yan, JIANG Tie-min, LIU Ji-chao, CHEN Li-jun.
Hydrolysis of Milk Casein with Lactobacillus delbrueckii subsp. bulgaricus Holoenzyme
[J]. FOOD SCIENCE, 2014, 35(7): 107-112.
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[14] |
ZHANG Yan-li, NIE Chun-ming, ZHOU Li-wei, ZHANG Wei, ZHANG Yu-hong, YANG Xiao-hong.
Recombinant Expression of the Bovine Prochymosin Gene in Food-Grade Lactococcus lactis
[J]. FOOD SCIENCE, 2014, 35(7): 123-127.
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[15] |
LI Ju-ning, YI Qing-ping.
Strain Improvement through Protoplast Fusion between Tsingdao Brewer’s Yeast and High-Gravity Yeast
[J]. FOOD SCIENCE, 2014, 35(3): 173-177.
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