1) Lactobacillus fermentum JCM1173
发酵乳杆菌JCM1173
1.
Using moderate fermentation of Lactobacillus fermentum JCM1173 to substitute nitrite for developing the red color of cured meat sausages was presented in this paper.
将发酵乳杆菌JCM1173适度发酵,在红肠生产中替代亚硝酸盐,以形成红肠的特征性腌肉红色,并和常规的生产作对照。
2) Lactobacillus fermentum
发酵乳杆菌
1.
Experimental study of casein phosphopeptide-amorphic calcium phosphate on acid production of Lactobacillus fermentum;
酪蛋白磷酸肽钙磷液对发酵乳杆菌产酸影响的实验研究
2.
Transgalactosylation activity of beta-galactosidase produced by Lactobacillus fermentum K4;
发酵乳杆菌β-半乳糖苷酶转糖基活性研究
3.
Ninty strains of Lactobacillus fermentum were isolated from traditional dairy products of Chinese minority nationalities(53 strains from Tibet, 1 from Inner Mongolia, 7 from Yun Nan and 29 from Mongolia), and the resistance of the strains to acid, simulated gastrointestinal juice, bile salts , were evaluated.
从西藏、内蒙古、云南和蒙古国等地区自然发酵乳制品中,经分离得到90株发酵乳杆菌(西藏53株、内蒙古1株、云南7株和蒙古国29株)。
3) Brevibacterium lactofermentum
乳酸发酵短杆菌
1.
Redirection and Analysis of the Carbon Flux to the Biosynthetic Pathway of Lysine in Brevibacterium lactofermentum;
乳酸发酵短杆菌中碳架流向赖氨酸的导向与分析
2.
Effects of Nutrition Factors on the Biosynthesis of Lysine in a Lysine Producer Brevibacterium lactofermentum FP094;
营养因子对乳酸发酵短杆菌合成赖氨酸的影响
4) Lactobacillus fermentum
发酵乳酸杆菌
1.
Influence on the growth of human colon cancer xenograft in nude mice and immune function in KM mice by Lactobacillus fermentum;
发酵乳酸杆菌对人结肠癌裸鼠移植瘤生长及免疫功能的影响
2.
A Study on Biological Characteristics of Lactobacillus fermentum Applied in Feed;
饲用发酵乳酸杆菌(Lactobacillus fermentum)生物学特性的研究
3.
In this study,a feeding experiment and a slaughter experiment were conducted to investigate the effects of Lactobacillus fermentum on growth performance and meat quality of growing-finishing pig,so as to provide an theoretical basis for exploitation of this additive.
为开发乳酸杆菌类饲料添加剂提供理论依据,本研究采用饲养试验和屠宰试验观察饲粮中添加发酵乳酸杆菌对生长肥育猪生长性能和肉品质的影响。
6) Lactobacillus fermentum DF-4
发酵乳杆菌DF-4
1.
This strain was identified as Lactobacillus fermentum with API identification system and 16srRNA sequence alignment and was nominated as Lactobacillus fermentum DF-4.
经API50CHL系统及16SrDNA基因序列比对鉴定为发酵乳杆菌Lactobacillus fermentum,命名为发酵乳杆菌DF-4。
补充资料：含双尾菌发酵乳制品
原料配方
1.双尾菌菌母：脱脂乳粉250克 干酵母10克 精制纤维20克 二裂杆菌 菌母若干
2.含双尾菌酸奶：鲜奶18.68千克 脱脂乳粉0.2千克 干酵母0.02千克 精制苹果渣0.1千克 嗜热链球菌菌母0.4千克 保加利亚杆菌菌母0.2千克 双尾菌菌母2千克
3.含双尾菌酸奶饮料：脱脂奶粉3.3千克 嗜热杆菌菌母0.4千克 羧甲基纤维素0.3千克 蔗糖4千克 香料0.1千克 发酵乳20千克 双尾菌菌母3千克
制作方法
1.制双尾菌菌母：在1720毫升水中添加250克脱脂奶粉和10克干酵母，使之溶解。然后添加20克精制纤维，使之均匀分散。将得到的溶液加热到70℃后，在14.7兆帕(50千克/厘米2)压力下均质化，接着用95℃的温度加热杀菌5分钟，然后冷却到37℃，在得到的溶液中接种5%二裂杆菌菌母，将混合物培养16小时后，冷却至5℃，得到含双尾菌的发酵乳制品2000克。测定双尾菌的菌数为38×108/毫升，在5℃温度下保存10日后，测定的菌数为32×108/毫升(存活率85%)。该制品可作为菌母用于发酵乳制品制造。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条