Pediococcus - Globe Thesis

Keyword [Pediococcus] Result: 21 - 40 \| Page: 2 of 2
21.	Research On The Biological Protection Effect Of Lactic Acid Bacteria To Chicken Products
22.	Study On Bacteriocin Produced By Pediococcus Pentosaceus C-2-1
23.	The Research On Technology Of Multienzymes Feed With Distillers’ Grains
24.	Research On Technology And Safety Of Fermented Larimichthys Polyactis Surimi Inoculated With Pediococcus Pentosaceus
25.	Screen Of Lactic Acid Bacteria With Antioxidant Activity From Fermented Meat Product And Studing On The Antioxidant
26.	Studies On Probiotic Characteristics Of Pediococcus Pentosaceus And Its Regulation Under Heat Stress As Well As Modulatory Effect On Gut Microbiota Of Mice
27.	Fermentation Of Hawthorn Vinegar Using Excellent Strains Isolated From Shanxi Aged Vinegar
28.	Study On Production Of Fermented Lamb Sausage With Direct-acting Compound Starter
29.	The Application And Development Of Fermented Fat In Fermented Sausage
30.	Isolation,Identification And Influence Of Wine Quality Of Malolactic Bacteria From Hexi Corridor In Gansu
31.	Study On The All Fermentable Sugars Metabolism Capability And Inhibitor Tolerance Of Pediococcus Acidilactici
32.	Optimization Of Enrichment Medium And High Cell Density Cultivation Of Pediococcus Acidilactici IMAU95219
33.	Genetic markers for beer-spoilage by lactobacilli and pediococci
34.	Characteristics of Pediococcus, Lactococcus, Leuconostoc, and Lactobacillus isolates and their bacteriocins
35.	Degradation Mechanism Of Biogenic Amines By Pediococcus Pentosaceus 37X-9 And The Bacterial Diversity Of Traditional Beef Jerky
36.	Study On The Construction And Properties Of Chitosan-based N-acetylneuraminic Acid Gel Systems
37.	Study On Antagonistic Mechanism Of Pediococcus Pentosaceus IM96 Against Escherichia Coli O157:H7
38.	Study On Process Optimization And Flavor Quality Formation Of Bacteria Fermented Douchi
39.	Effects And Correlation Of Pediococcus Pentosaceus And Staphylococcus Carnosus On The Physicochemical And Metabolite Profiles Of Sichuan Sausage
40.	Effects Of Mixed Fermentation Of Pediococcus Acidilactici And Rhizopus Oryzae On The Microflora And Metabolic Characteristics Of Mutton Sausag
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