[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] |
WANG Junjuan, LI Xinrui, CHEN Cheng, SUN Shanfeng, LIU Guirong, CHE Huilian.
Prediction and Identification of Linear B Cell Epitope on the Major Peanut Allergen Ara h 1
[J]. FOOD SCIENCE, 2021, 42(17): 106-112.
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[5] |
PAN Haibo, QIN Luqi, HUANG Yanting, LIANG Xiaolin, HUANG Guohong, NIE Menglin, RAO Chuanyan, MEI Lihua, LI Quanyang.
Artificial Neural Network-Genetic Algorithm-based Optimization of the Formulation of Lyoprotectants to Improve the Freezing Resistance of Lactobacillus reuteri
[J]. FOOD SCIENCE, 2021, 42(14): 70-77.
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[6] |
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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[7] |
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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[8] |
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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[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] |
MA Congcong, ZHANG Jiukai, HAN Jianxun, XING Ranran, HAO Jianxiong, CHEN Ying.
Freshness Assessment of Salmon through Comparative iTRAQ Proteomics
[J]. FOOD SCIENCE, 2020, 41(21): 44-51.
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[11] |
JIE Yu, HU Jinling, ZHAO Hongfei, ZHANG Bolin.
Optimization of Bioinformatics-Based Directional Preparation of Antioxidant Peptide from Caragana Seed Protein
[J]. FOOD SCIENCE, 2020, 41(20): 278-284.
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[12] |
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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[13] |
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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[14] |
RAN Junjian, LIANG Xinhong, CHEN Xiaojing, LI Xiangyang, JIAO Lingxia, ZHAO Ruixiang.
Cloning and Expression Profile Analysis of the Phloridzin 2’-O-Glycosyltransferase Gene in Apple
[J]. FOOD SCIENCE, 2019, 40(6): 203-208.
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[15] |
REN Qiqi, REN Haowei, YANG Cuicui, LIU Ning.
Lactobacillus casei Exopolysaccharide Induces Maturation and IL-6, TGF-β and IL-23 Secretion of Mouse Bone Marrow-Derived Dendritic Cells
[J]. FOOD SCIENCE, 2019, 40(5): 175-182.
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