[1] |
GAO Zhaojian, WANG Qiufen, DING Feihong, XU Xiang, ZHAO Yifeng, JIAO Wei, CHEN Teng.
Screening and Mutagenesis of Broad-Spectrum Antagonistic Bacillus licheniformis and Purification and Identification of Antimicrobial Substances Produced by Its Mutant
[J]. FOOD SCIENCE, 2021, 42(2): 143-150.
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[2] |
LI Xiaohan, GUO Jiaomei, SONG Kai, SUN Jingjing, WANG Wei, HAO Jianhua,.
Improvement of the Product Specificity of Bacillus sp. Y112 Cyclodextrin Glucosyltransferase by Site-Directed Mutagenesis of Arginine 81
[J]. FOOD SCIENCE, 2021, 42(10): 133-138.
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[3] |
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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[4] |
LÜ Bianmei, JIANG Xuewei, PENG Dong, XU Xiaogang, DING Yuan, LUO Xiaoming, ZHOU Shangting.
Breeding and Application of Salt-Tolerant Ethanol-Producing Yeast for Soy Sauce Brewing
[J]. FOOD SCIENCE, 2020, 41(20): 119-126.
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[5] |
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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[6] |
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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[7] |
LIU Le, DING Yi, WANG Zixuan, FANG Yaowei, WANG Shujun, Lü Mingsheng.
Dextranase from Arthrobacter oxydans KQ11: Identification of Key Residues in Catalysis
[J]. FOOD SCIENCE, 2019, 40(6): 113-120.
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[8] |
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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[9] |
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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[10] |
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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[11] |
ZHAO Tianhui, ZHANG Baiqing.
Pulsed Light Mutagenesis and Screening of Bacillus subtilis for Improved Tolerance and Extracellular Enzymatic Activities of Screened Mutants
[J]. FOOD SCIENCE, 2018, 39(2): 192-197.
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[12] |
LIU Zongmin, TAN Xinghe, ZHOU Hongli, WANG Feng, GUO Hongying, YAO He1,LIU Chucen, WANG Lanshu, YAN Qinwu, XU Yongbing.
Quality Changes of Dried Radish during Fermentation by Lactobacillus plantarum
[J]. FOOD SCIENCE, 2018, 39(2): 198-202.
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[13] |
YUAN Lin, ZENG Jing, GUO Jianjun, GUO Hao, YANG Gang, CHEN Jun.
Efficient Secretory Expression of Hyperthermoacidophilic α-Amylase PFA in Bacillus subtilis WB600
[J]. FOOD SCIENCE, 2018, 39(18): 100-108.
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[14] |
LI Wen, DONG Mingsheng.
Improving γ-Aminobutyric Acid Production of Lactic Acid Bacteria in Chickpea Milk by Compound Mutagenesis
[J]. FOOD SCIENCE, 2018, 39(16): 147-153.
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[15] |
MA Jiage, YU Wei, LI Jiajun, ZHOU Shihao.
Antibacterial Mechanism of Bacteriocin from Lactobacillus casei
[J]. FOOD SCIENCE, 2018, 39(10): 193-198.
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