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Keyword [Koumiss]
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1. Chemical Composition And Biodiversity Of Lactic Acid Bacteria Of Koumiss-A Traditional Fermented Mare Milk Product In Xinjiang Of China
2. Studies On Isolation, Identification Of Microorganisms And Their Antibacterial Factors From Koumiss
3. Identification And Biodiversity Of Yeasts Isolated From Traditional Fermented Milk Products In Xinjiang And Qinghai Of China
4. A Research On The Isolation, Identification And Antibacterial Property Of Yeasts In The Koumiss
5. Studies On Isolation And Antibacteria Characterization Of Lactic Acid Bacteria In The Koumiss
6. Isolation Of Antibacterial Substances In The Koumiss And A Research On Their Antibacterial Properties
7. Studies On Extraction And Antibacterial Biochemical Characterization Of Lactic Acid Bacteria In The Koumiss
8. A Research On Extraction And Antibacterial Biochemical Characteristics Of Yeast In The Koumiss
9. Study On Antibacterial Characterization Stability Of Lactic Acid Bacteria In The Koumiss
10. The Isolation And Screening Of Latent Probiotics In Koumiss
11. Study On Chemical And Microbiological Composition And Identification Of Lactobacillus From Koumiss In Xingjiang
12. Studies On Fermentation And Antibacterial Characteristics Of Compounded Ferments In The Imitated Mares Milk
13. Study On Optimization Of Culture Medium And Extraction Of Antibacterial Substances Of Two Lactic Acid Bacteria In The Koumiss
14. Assessment Of Potential Probiotic Properties Of Lactobacillus Isolated From Traditionally Home-made Koumiss In Inner Mongolia
15. Study On Identification And 16S RDNA Homology Analysis Of Lactobacillus From Koumiss In Inner Mongolia
16. Studies On Immobilization And Characterization Of Koumiss Germ Grows
17. Study On DNA Polymorphism Of Lactobacillus Isolated From Home-made Koumiss
18. Study On Identification And Antibacteria Characterization Of Lactic Acid Bacteria In The Koumiss
19. Cloning And Characterization Of The Bile Salt Hydrolase Genes (BSH) Lactobacillus Strains Isolated From A Traditionally Home-Made Kumys
20. Isolation And Identification Of Yeast In Koumiss And Study On Alcohol Content Variation In Fermentative Koumiss
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