| [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] |
ZHENG Yi, ZHANG Jian, CAO Yongqiang, ZHAO Xiao, YU Zhijian, CHEN Chao, YANG Zhennai.
Isolation, Identification and Enzymatic Characteristics of Kluyveromyces marxianus Producing β-D-Galactosidase
[J]. FOOD SCIENCE, 2020, 41(2): 158-165.
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| [3] |
LI Zhaofeng, CAO Xiao, ZHU Jie, CHEN Siqian, LI Lin.
Advances in Bacterial Cellulose in the Study of the Structure and Function of Plant Cell Wall
[J]. FOOD SCIENCE, 2020, 41(19): 263-271.
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| [4] |
ZHU Xia, WANG Lulu, ZHAO Dandan, WANG Shi, HAN Shunyu, YANG Xueshan.
Analysis of Fermentation Tolerance of Native Oenococcus oeni in Hexi Corridor of Gansu Province
[J]. FOOD SCIENCE, 2020, 41(18): 159-164.
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| [5] |
LUO Jiaxi, FU Meijuan, ZHAO Bo, WU Yuwei, WANG Zhekui, DENG Jian, LI Congfa, LIU Sixin.
Effects of Chemical Components of Coconut Waters from Different Main Producing Countries and Pre-fermentation Treatment on Bacterial Cellulose Biosynthesis
[J]. FOOD SCIENCE, 2020, 41(17): 97-103.
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| [6] |
LIU Wei, HU Xiaozhen, ZHU Li, GAN Jianhong, LU Ying, TAO Ningping, WANG Xichang, XU Changhua.
Recent Progress in Research and Application of Ganoderma lucidum Triterpenoids
[J]. FOOD SCIENCE, 2019, 40(5): 309-315.
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| [7] |
FU Meijuan, DENG Jian, LUO Jiaxi, LIN Xue, LI Congfa, LIU Sixin.
Elucidation of the Mechanism by Which the Filtrate of Naturally Fermented Coconut Water Promotes Bacterial Cellulose Synthesis
[J]. FOOD SCIENCE, 2019, 40(24): 179-184.
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| [8] |
YANG Ran, ZHANG Xiaoyu, LIU Pengxiao, FAN Guangsen, LI Xiuting,.
Screening and Identification of Heat-Resistant Xylanase-Producing Strain and Investigation of Fermentation Conditions
[J]. FOOD SCIENCE, 2019, 40(18): 101-107.
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| [9] |
WANG Yao, LI Qi, LI Pinglan.
Optimization of Fermentation Conditions for Plantaricin Production by Lactobacillus plantarum LPL-1 by Response Surface Methodology and Its Physicochemical Properties
[J]. FOOD SCIENCE, 2018, 39(22): 101-109.
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| [10] |
WANG Bo, GONG Han, CHANG Peng, SHI Shuo, XIA Xiufang, ZHANG Dongjie.
Properties and Structure of Bacterial Cellulose-Tea Polyphenol Composite Film
[J]. FOOD SCIENCE, 2018, 39(17): 229-235.
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| [11] |
ZHANG Jie, HOU Ludan, HE Zhibin.
Optimization of Culture Conditions for Liquid-State Fermentation of Pleurotus eryngii by Response Surface Methodology
[J]. FOOD SCIENCE, 2017, 38(6): 147-152.
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| [12] |
YIN Yuan, MA Jiage, NI Chunlei, CHENG Jianjun, XU Su.
Optimization of Bacterial Cellulose Production by Fermented Soybean Molasses with Komagataeibacter intermedius
[J]. FOOD SCIENCE, 2017, 38(18): 8-16.
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| [13] |
TIAN Xuelian, YIN Xianhui, LONG Youhua, CAI Tao, LI Hong.
Screening, Identification and Optimization of Fermentation Conditions for Antagonistic Actinomycetes against Pseudomonas syringae pv. actinidiae
[J]. FOOD SCIENCE, 2017, 38(16): 79-85.
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| [14] |
WANG Ying, GAO Xiang, ZHOU Jun, ZHANG Chundan, LI Ye, WANG Zuzhong, YUAN Bei, DAI Juan, QIAN Qinlian, SU Xiurong.
Optimization of Fermentation Conditions for Protease Production by Bacillus licheniformis with Enteromorpha prolifera as Carbon Source
[J]. FOOD SCIENCE, 2016, 37(7): 117-122.
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| [15] |
LI Xiaomei, MA Huiling.
Comparison of Two β-Glucosidase-Producing Strains from the Intestinal Tract of Vegetarians and Optimizaiton of Fermentation Conditions for β-Glucosidase Production
[J]. FOOD SCIENCE, 2016, 37(7): 123-127.
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