Lactic acid bacteria - Globe Thesis

Keyword [Lactic acid bacteria] Result: 161 - 180 \| Page: 9 of 10
161.	Research On High Cell Density Culture Of Lactic Acid Bacteria Under Salt Stress And Activity Protection During Freeze Drying Process
162.	Identification And The Biodiversity Of Lactic Acid Bacteria From The Traditional Fermented Vegetable
163.	Study On Physicochemical Changes And Isolation And Identification Of Dominant Microorganisms Hairt Ailduring Pickled Process
164.	Effects Of Lactic Acid Bacteria Fermentation On The Baking Properties Of Sourdough Oat Bread
165.	Study On Acids And Dominant Microorganisms In Fermented Maize Mash
166.	Study On Lactic Acid Bacteria Functional Characteristics From Sani Dairy Cake In Yunnan
167.	Screening Of Enshine Lactic Acid Bacteria And Its Application In Fermented Milk
168.	Study On The Fermentation Process Of Lonicera Japonica By Lactic Acid Bacteria
169.	Screening Of Antifungal Lactic Acid Bacteria And Study Of Its Antifungal Properties
170.	Screening And Applications Of Bacterioncin-like Producing Lactic Acid Bacteria Kefir
171.	Study On The Key Processing Technology Of Goat Stirred Yoghurt
172.	A Thermotolerant Lactic Acid Bacteria's Screening And Lactic Acid Extraction From Its Fermentation Broth
173.	Identification And Biodiversity Of Yeast And LAB Isolated From Sourdoughs Collected From Western Region Of Inner Mongolia
174.	Study On Screening Of ACE Inhibitory Activity Of Lactic Acid Bacteria And Its Fermentation Characteristics In Milk
175.	Study On Potential Symbiosis And Fermentation Characteristic Between Lactic Acid Bacteria And Yeasts Isolated From Koumiss
176.	Studies On Screening And Identification Of Lactic Acid Bacteria Producing CLA And The Enzyme Kinetics Of LAI
177.	Isolation And Identification Of Lactic Acid Bacteria From Traditional Fermented Milk In Eastern Inner Mongolia
178.	Study On Fermentation And Drying Process Of High-quality Fermented-and-dried Bamboo Shoot
179.	Studies On Preparation Of Lactic Acid Sourdough Starters And Their Fermentation And Baking Properties
180.	Study On Biodiversity Of Lactic Acid Bacteria From Traditional Fermented 'Douchi' In Yunnan And Screening Of γ-aminobutyric Acid High Yielding Lactic Acid Bacteria
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