您要查找的是不是：
- Dextran sulfate sodium salt from Leuconostoc spp. 硫酸葡聚糖。
- The primary microorganisms contributing to this product are Leuconostoc mesenteroides and Lactobacillus plantarum. 有助于這種產(chǎn)品發(fā)酵的主要微生物是腸膜明串珠菌和植物乳桿菌。
- Leuconostoc mesenteroides is a important strain of Leuconostoc of lactobacillus. 腸膜明串珠菌是乳酸菌中的明串珠菌屬的重要菌種。
- Three strains of Leuconostoc were isolated from 98 dairy samples collected from the Hulunber pastoral area. 對內蒙古自治區呼倫貝爾市牧區98個(gè)乳樣中的明串珠菌進(jìn)行了分離及生物學(xué)特性研究。
- Objective Toexplore Leuconostoc citreum of Lactobacillus to effect on cholesterin in serum. 目的探討乳酸細菌中的明串珠菌對血清膽固醇的影響。
- Objective:To explore the effect of Leuconostoc citreum of Lactobacill on antioxidant capacity of rabbit. 目的:探討乳酸細菌中的明串珠菌對家兔抗氧化能力的影響。
- Abstract： Objective Toexplore Leuconostoc citreum of Lactobacillus to effect on cholesterin in serum. 目的 探討乳酸細菌中的明串珠菌對血清膽固醇的影響。
- Aspects considered in the present paper included the basic characteristics, taxonomy and distribution in fermented foods of Leuconostoc species. 本文介紹了明串珠菌的一般特性、分類(lèi)狀況以及參與食品發(fā)酵的情況;
- The identification results showed that the isolated bacterial strains were mainly the strains of Staphylococcus and Leuconostoc genera. 結果表明:冷加工樣品的細菌總數均超標,從污染細菌中分離檢出的細菌主要是葡萄球菌屬和明串珠菌屬的菌株。
- These are prepared with little or no heat treatment, and major spoilage can be caused by Lactobacillus and Leuconostoc spp., which produce diacetyl-butter flavors. 這些產(chǎn)品較少或沒(méi)有加熱處理,主要的變質(zhì)是由乳桿菌屬和嗜檸檬酸明串珠菌屬亞種所引起的,它們產(chǎn)生雙乙酰奶油味
- At the present time Leuconostoc mesenteroides had widely been adapted for flavoured preparation and substitute of blood plasma,may be a new microorganism preparation additionally. 目前腸膜明串珠菌已被廣泛應用于風(fēng)味劑、血漿代用品,還有望成為新型微生態(tài)制劑。
- These strains were identified.Among them, two strains were L. mesenteroides subsp. dextranicum and one was L. pseudomesenteroides.The isolation rate of Leuconostoc was 4.9%. 結果顯示;其中有腸膜明串珠菌葡聚糖亞種2株;假腸膜明串珠菌1株;明串珠菌分離率為4.;9%25。
- The roles of Leuconostoc in fermented dairy products were summarized based on citrate-metabolization, aroma-forming compounds and cheese-accelerated ripening. 從檸檬酸代謝和風(fēng)味化合物的生成、加速干酪熟化過(guò)程等方面,闡述了明串珠菌在發(fā)酵乳制品當中的重要作用;
- The researchs were confirmed that Leuconostoc mesenteroides could produce much acid and pure with abilities to have antioxidation and antagonism towards pathogen. 研究證實(shí),腸膜明串珠菌能發(fā)酵糖類(lèi)產(chǎn)生多種酸和醇,具有高產(chǎn)酸能力、抗氧化能力和拮抗致病菌等能力。
- Lactic Acid Bacteria was isolated and their biological properties were studied. 9 strains of Enterococcus,2 strains of Lactococcus and 1 strain Leuconostoc were isolated. 從樣品中分離到9株腸球菌屬的細菌，2株乳球菌屬的細菌，1株明串珠菌屑的細菌。
- In this paper, comparisons of Leuconostoc mesenteroides with three different method including freeze-drying preservation, slant preservation and liquid wax preservation method had been studied. 摘要通過(guò)對腸膜明串珠菌菌種進(jìn)行冷凍管、液體管和斜面試管等保藏方法的比較，結果表明：凍干菌種保藏方法最優(yōu)，保存期可達24年以上；
- Its biological properties werestudied.Forty four strains of lactic acid bacteria,including two strains ofStreptococcus lactis and Ot1e strain of streptococcus cremoris Leuconostoc Lactis,wereisolated. 從乳樣中共分出44株乳酸菌，其中乳鏈球菌2株，占分離總數的4．4%25，乳脂鏈球菌1株，占分離總數的2．3%25。
- Research and application process of leuconostoc mesenteroides 腸膜明串珠菌的研究和應用進(jìn)展
- Keywords Leuconostoc;Citrate-metabolization;Functional foods; 明串珠菌;檸檬酸代謝;功能性食品;
- Keywords Leuconostoc mesenteroides;Fermentation;Glucan; 腸膜明串珠菌;發(fā)酵;葡聚糖;
