[1] |
LI Xinrui, ZHAO An, FAN Xiaopiao, GAO Wenwen, SHANG Jiacui, ZHAO Penghao, ZHAO Le, ZHOU Xue, MENG Xiangchen.
Prokaryotic Expression and Purification of PurR and PurL from Lactobacillus plantarum KLDS1.0391 and Their Interaction with Bacteriocin Synthesis Promoter
[J]. FOOD SCIENCE, 2021, 42(6): 75-81.
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[2] |
ZHANG Ming, LUO Qiang, WEI Jie, LIU Qiao, LUO Fan.
Screening for and Identification for Bacteriocin-producing Enterococcus faecium and Its Antibacterial Properties
[J]. FOOD SCIENCE, 2021, 42(6): 171-177.
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[3] |
ZHAO Le, ZHANG Xiaotong, LIU Lijun, XIE Shuiqi, JIN Qiwen, MENG Xiangchen.
Effects of Amino Acids on Growth and Bacteriocin Synthesis of Lactobacillus plantarum KLDS1.0391
[J]. FOOD SCIENCE, 2021, 42(18): 37-44.
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[4] |
GAO Zhaojian, HUANG Lianghao, DING Feihong, ZHAO Yifeng, CHEN Teng.
Characterization of Novel Broad-Spectrum Bacteriocin Produced by Lactobacillus plantarum from Pickles
[J]. FOOD SCIENCE, 2021, 42(10): 171-177.
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[5] |
ZHANG Huan, LI Peijun, TIAN Xinglei, CHEN Qian, KONG Baohua.
Antimicrobial Activities of Lactic Acid Bacteria and Staphylococcus xylosus against Clostridium perfringens
[J]. FOOD SCIENCE, 2020, 41(6): 86-92.
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[6] |
LIU Shuxin, WU Aijuan, ZHEN Ni, SUN Jie, HUANG Ling, ZENG Zhidan, ZENG Xiaoqun, PAN Daodong.
Screening for a Strain of Lactic Acid Bacteria with Broad-Spectrum Antimicrobial Activity and Analysis of Its Bacteriocin-Related Genes
[J]. FOOD SCIENCE, 2020, 41(6): 101-107.
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[7] |
GUO Jinfeng, YANG Jie, LI Baokun, JIN Dan, LI Xu, LU Shiling, WANG Qingling, JI Hua, DONG Juan, LI Yingbiao, JIANG Caihong.
Transcriptome Analysis of Lactobacillus paracasei SMN-LBK under Ethanol Stress
[J]. FOOD SCIENCE, 2020, 41(6): 116-122.
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[8] |
GUO Haonan, ZHANG Lili, FENG Linlin, WANG Tianqi, WANG Cheng, ZHAO Xinqi, XU Yunhe.
Optimization of Culture Conditions for Production of Raw Starch-Degrading Amylase by Lactobacillus paracasei L1 and Analysis of Its Metabolites
[J]. FOOD SCIENCE, 2020, 41(24): 46-53.
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[9] |
LU Zhou, DAI Yiqiang, Hafiz Abdul RASHEED, WU Han, XIA Xiudong, DONG Mingsheng.
Antimicrobial Activity of Soy Whey Fermented by Lactobacillus plantarum D1501 and Purification and Identification of Bacteriocin from It
[J]. FOOD SCIENCE, 2020, 41(24): 117-124.
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[10] |
LI Zhiru, HAN Jianchun, LIU Rongxu, LIU Danyi, LIANG Junfeng.
Purification and Characterization of Bacteriocin Produced by Lactobacillus pentosus LS1
[J]. FOOD SCIENCE, 2020, 41(20): 112-118.
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[11] |
HAN Qin, XU Xinxing, WANG Ruxin, LI Xin, YAN Dazhong, WU Jing, LIU Jun.
Knockout of ptsG and Co-Expression with Vitreoscilla Hemoglobin Enhance the Production of Serine Hydroxymethyltransferase in Escherichia coli
[J]. FOOD SCIENCE, 2020, 41(2): 119-125.
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[12] |
MA Guohan, MA Huanhuan, Lü Xinran, LIU Jiayi, SUN Yue, BAI Fengling, LI Jianrong.
Screening for Broad-Spectrum Antagonistic Lactic Acid Bacteria from Intestine of Turbot and Identification of Bacteriocin Produced by It
[J]. FOOD SCIENCE, 2019, 40(6): 159-165.
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[13] |
WU Xueyou, ZHU Yue, CHEN Zhengxing, JU Xingrong.
Antibacterial Activity and Mechanism of Durancin GL against Listeria monocytogenes
[J]. FOOD SCIENCE, 2019, 40(23): 73-78.
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[14] |
SUN Sirui, WAN Feng, ZHAO Penghao, HOU Yujia, FAN Xiaopiao, LIANG Yu, MENG Xiangchen.
Effect of luxS Gene on Growth and Bacteriocin Synthesis of Lactobacillus plantarum under NaCl Stress
[J]. FOOD SCIENCE, 2019, 40(14): 69-76.
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[15] |
WANG Ying, XIA Xiudong, DONG Yue, LIU Xiaoli, ZHOU Jianzhong.
Mechanism by Which Lactobacillus paracasei FM-M9-1 Repairs D-Galactose-Induced Oxidative Damage in Mice
[J]. FOOD SCIENCE, 2018, 39(21): 160-165.
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