| [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] |
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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| [4] |
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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| [5] |
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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| [6] |
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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| [7] |
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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| [8] |
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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| [9] |
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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| [10] |
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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| [11] |
SHAO Shuai, DAI Jun, DU Xin, WANG Changgao, LIN Jianguo, CAI Jun.
Optimization of Fermentation Condition for an AFB1-Degrading Strain and Preliminary Exploration of Degradation Mechanism
[J]. FOOD SCIENCE, 2016, 37(5): 138-143.
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| [12] |
SU Rina, SHUANG Quan.
Optimal Fermentation Conditions for and Antibacterial Spectrum of Antibacterial Substance Produced by Lactobacillus pentosus S1-4
[J]. FOOD SCIENCE, 2016, 37(3): 109-113.
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| [13] |
CHENG Lei, YIN Sheng, SUN Baoguo, CHEN Min, WANG Chengtao, LONG Xinran, WANG Zihao.
Construction of Genetically Engineered E. coli and Optimization of Its Fermentation Conditions for High-Level Production of Indigo
[J]. FOOD SCIENCE, 2016, 37(23): 184-190.
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| [14] |
FENG Zhibin, XUE Yu, CHEN Guozhong, ZHANG Juan, LUO Le, CHENG Shiwei.
Isolation, Identification of Bacillus mojavensis amyP216 and Optimization of Its Fermentation Conditions for Enhanced Chitosanase Production
[J]. FOOD SCIENCE, 2016, 37(19): 171-176.
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| [15] |
HE Yujun, ZHANG Chong, QIAN Hui, LU Zhaoxin, BIE Xiaomei, ZHAO Haizhen, Lü Fengxia.
Optimization of Fermentation Conditions for Lipoxygenase Production by Recombinant Escherichia coli
[J]. FOOD SCIENCE, 2016, 37(15): 149-155.
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