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Keyword [Lactobacillus paracasei]
Result: 1 - 20 | Page: 1 of 3
1. Breeding Of Strain Highly Producing Phenyllactic Acid By Genome Shuffling
2. DVS Fermentation Agent Of Sour Liquid Of Sweet Potato Starch
3. To Study The Effect Of The The Ability Of Lactobacillus Paracasei L1Combined With Starch On Producing Amylase Activity Changing Of Starch Properties
4. The Study On Determination, Extraction And Flocculation Conditions Of The Flocculating Activity Lactobacillus Paracasei
5. High Cell Density Culture And Microencapsulation Of Lactobacillus Paracasei
6. Vice Lactobacillus Casei Prime Antibacterial Activity And Antibacterial Mechanism
7. The Vice Lactobacillus Casei Hd1.7 Bacteriocin Produced By The Fermentation Kinetics
8. Isolation And Purification Of L. Paracasei And Its Application In Meat Of,
9. L. Paracasei Hd1.7 Of Immobilization Methods And Conditions Optimized
10. Preliminary Study Of Sensing Behavior Of Production Bacteriocin Paracin1.7 Strains Quorum
11. Characteristics Of Antimicrobial Substance Produced By Lactobacillus Paracasei
12. L-Lactic Acid Fermentation Process Optimization And Central Carbon Metabolic Network Construction Of Lactobacillus Paracasei
13. Isolation And Identification Of Glutathione- Containing Lactic Acid Bacteria And Construction Of Glutathione-Producing Recombinant Lactic Acid Bacteria
14. In Vitro Evaluation Of The Probiotic Properties Of Lactobacillus Paracasei NCU622
15. Production Of Phenyllactic Acid (PLA) By Lactobacillus Paracasei
16. Optimization Of Defined Culture Medium For Lactic Acid Fermentation By Lactobacillus Paracasei
17. Studies On Flocculating Mechanism Of Lactobacillus Flocculating Starch In Sweet Potato Slurry And Isolation, Identification And Characterization About Active Ingredients
18. The Optimization Of Defined Medium And Process Study For Lactic Acid Fermentation By Lactobacillus Paracasei
19. Studies On The Physical And Chemical Propert Of Bacteriocin Produced By Lactobacillus Paracasei Screened From Microecological Preparation
20. Effects Of Lactobacillus Paracasei On The Capability Of Fermentation In Buffalo Milk Yogurt And It’s Functional Properties
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