1.
Screening of H~+-ATPase deficient mutant of Lactobacillus delbrueckii subsp. bulgaricus
保加利亚乳杆菌H~+-ATPase缺陷型菌株的筛选
2.
Production of Linoleic Acid Isomerase from Lactobacillus delbrueckii subsp bulgaricus
保加利亚乳杆菌诱导产亚油酸异构酶条件研究
3.
Expression and Identification of Urease B Subunit from Helicobacter Pylori in Lactobacillus Bulgaricus;
幽门螺杆菌尿素酶B亚单位在保加利亚乳杆菌中的表达与鉴定
4.
Super-Concentrated Incubation and Biological Changes of Lactobacillus Bulgaricus;
保加利亚乳杆菌超浓缩培养及生物学变化规律
5.
Concentrated culture of Lactobacillus bulgaricus encapsulated in liquid-core microcapsules
液芯包囊内保加利亚乳杆菌浓缩培养的研究
6.
BREEDING OF AN ANTI-POSTACIDIFICATION STRAIN FROM LACTOBACILLUS BULGARICUS BY DIETHYL SULFATE MUTAGENESIS
硫酸二乙酯诱变选育弱后酸化保加利亚乳杆菌
7.
Objective:In order to authenticate the bulgaria lactobacillus from which β galactosidase gene comes from and screen the bacterium which produces large quantity of β galactosidase.
目的 :鉴定和筛选 β-半乳糖苷酶高产酶保加利亚乳杆菌。
8.
EFFECTS OF THE COMPOSITES MILK AND AMINO ACID ON THE GROWTH OF LACTOBACILLUS.BULGARICUS
氨基酸与牛乳复合对保加利亚乳杆菌生长的影响
9.
The Effects of the Different Ratios of the Hot Chain Coccus and the Bulgarian Lactobacillus on Yoghourt Quality
不同比例的嗜热链球菌与保加利亚乳杆菌对酸奶品质的影响
10.
Mechanism for Apoptosis of Human Gastric Carcinoma Cell Due to Exopolysaccharides Produced by Lactobacillus Bulgaricus;
保加利亚乳杆菌胞外多糖诱导人胃癌细胞凋亡的作用与机制
11.
Studies on Biological Characteristics and Protoplasts Formation of Lactobacillus Bulgaricus;
保加利亚乳杆菌生物学特性及原生质体制备的研究
12.
Cloing and Sequence Analysis of Key Genes in Metabolism from L.bulgaricus
保加利亚乳杆菌代谢途径中关键基因的克隆与序列分析
13.
Effect of Lactobacillus bulgaricus and metabolic product on growth performance in broilers
保加利亚乳杆菌及其代谢产物对肉仔鸡生长性能的影响
14.
High-density Cultivation of Lactobacillus Bulgarian in Alkalinity Neutral Combined with Feed-batch
碱性中和与补料分批高密度培养保加利亚乳杆菌的研究
15.
Cloning and Expression of the Manganese Superoxide Dismutase Gene of E.Coli in Lactobacillus Bulgaricus;
大肠杆菌锰超氧化物歧化酶基因的克隆和在保加利亚乳杆菌中的表达
16.
Analysis of Flavor Compounds in Fermented Milk by Lactobacillus delbruechii ssp.bulgaricus
德氏乳杆菌保加利亚亚种发酵乳风味成分分析
17.
It is traditionally made by adding common strains of Streptococcus and Lactobacillus Bacteria to raw milk.
传统制作是在鲜奶里添加嗜热链球菌或保加利亚乳酸杆菌。
18.
THE ANTITUMOUR AND IMMUNOMODULATING EFFECT OF EXOPOLYSACCHARIDES PRODUCED BY LACTOBACILLUS DELBRUECCKII SSP.BULGARICUS
德氏乳杆菌保加利亚亚种胞外多糖抗肿瘤免疫调节作用