[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] |
YE Jingqin, XIAO Ye, YAN Jun, XU Changhua, WANG Liping, LU Ying.
Immunosuppressive Effect and Mode of Action of Lactobacillus rhamnosus on Tetrodotoxin
[J]. FOOD SCIENCE, 2021, 42(14): 103-109.
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[3] |
ZHANG Judian, LIU Yawen, WANG Xiquan, XU Jinzhao, XU Jinghan, WU Mingyue, XU Xiaoxi.
Evaluation of the Effect of Lactobacillus rhamnosus on Promoting the Excretion of Aflatoxin B1 in Rats
[J]. FOOD SCIENCE, 2020, 41(9): 119-125.
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[4] |
XU Ying, WU Shufang, YANG Fulian, YU Haixia, HE Jiaxuan.
Salt Stress Enhanced Selenium Enrichment in Lactobacillus rhamnosus
[J]. FOOD SCIENCE, 2020, 41(6): 179-183.
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[5] |
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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[6] |
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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[7] |
DING Jie, WANG Mengmeng, WANG Liping, LU Ying.
Effect of Lactobacillus rhamnosus on the Toxicity of Tetrodotoxin in the Liver of Puffer Fish
[J]. FOOD SCIENCE, 2019, 40(19): 237-241.
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[8] |
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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[9] |
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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[10] |
SUN Lihui, WANG Yunxiao, Lü Shiwen, LI Man, HE Leiyu, BAO Yongming.
Isolation and Identification of a Strain for High-Yield Production of L-Lactic Acid and Optimization of Its Culture Medium
[J]. FOOD SCIENCE, 2018, 39(6): 135-140.
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[11] |
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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[12] |
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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[13] |
LI Li, KONG Li, ZHANG Ning, ZHAO Weichao, XIAO Yinong, LI Bingxue, HAN Xiaori.
Identification and Selection of Lactic Acid Bacteria Resistant to Acid and Bile Salt
[J]. FOOD SCIENCE, 2015, 36(21): 123-128.
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[14] |
XU Wei, LI Hongjun, HE Zhifei.
Advances in Toxin-Antitoxin System of Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2015, 36(19): 260-264.
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[15] |
SHAO Li1,2, WU Zhengjun1, ZHANG Hao2, CHEN Wei2, GUO Benheng1,2,*.
Observation of Exopolysaccharide S2 from Lactobacillus rhamnosus KF5 Using Atomic Force Microscopy
[J]. FOOD SCIENCE, 2015, 36(13): 43-47.
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