1.
Study on Fibrinolytic Dou-chi Fermentation and Its Antioxidative Properties;
固态发酵高溶栓活性豆豉及其抗氧化特性的研究
2.
Expression, Refolding, Purification and Pharmacology of Douchi Fibrinolytic Enzyme (Subtilisin DFE);
豆豉溶栓酶的表达、复性、纯化及其药理学研究
3.
Studies on the Separation, Purification and Properties of Fibrinolysis Enzyme in Lobster Sauce;
豆豉溶栓酶的分离纯化及酶学性质研究
4.
In vitro Thrombolysis Effect and Acute Toxicity of Vacuum Freeze-dried Powder of Fibrinolytic Enzyme-rich Douchi
富含纤溶酶豆豉冻干粉体外溶栓作用及急性毒性
5.
Expression of a Novel Fibrinolytic Enzyme Gene in Lactobacillus Casei;
豆豉溶栓酶基因在乳酸杆菌中的表达
6.
Screening of Fibrinolytic Enzyme-Producing Strain Dc-C4 from Chinese Douchi;
豆豉纤溶酶高产菌株的筛选及酶学性质的研究
7.
Purification, Gene Cloning and Expression of a Fibrinolytic Enzyme from Douchi, a Chinese Traditional Soybean-fermented Food;
豆豉溶栓酶的纯化及其基因的克隆与表达研究
8.
Study on Cloning, Expression and Evolution of Douchi Fibrinolytic Enzyme
豆豉溶栓酶基因的克隆表达及其体外进化研究
9.
The functionality of Douchi extracts was also studied, including thrombolysis, antioxidation and bacteriostasis.
并对豆豉提取物的功能性进行了研究，如溶栓作用、抗氧化作用、抑菌作用等。
10.
Studies on Preparation, Enzymic Characteristics and Functional Properties of Dochi Fibrinolytic Enzyme;
豆豉纤溶酶的制备、酶学特性及功能性质研究
11.
Screening of High Producing Fibrinolytic Enzyme Strains, Ferment Optimization and Purification of Fibrinolytic Enzyme
豆豉纤溶酶高产菌株的筛选、发酵条件优化及酶的分离纯化
12.
Preparation and identification of a novel fibrinolytic enzyme FS33 from Bacillus subtilis DC_(33)
豆豉纤溶酶Subtilisin FS33的提取纯化与鉴定
13.
The generative stability of SSP can be assured and the product quality can be advanced by pure breed fermentation.
结论：利用纯种发酵可以保证淡豆豉生产的稳定性和提高产品质量。
14.
Investigations on the Volatile Flavor Compounds in the Traditional Long-ripenned Douchiba (DCB) and the Mold-fermented Douchi (DC)
传统陈窖豆豉粑和霉菌型豆豉挥发性风味化合物研究
15.
THE LOWERING EFFECT OF HYPERGLYCEMIA AND HYPERLIPEMIA AND THE REPAIRATION OF TISSUE OF SOYBEAN ISOFLAVONE FROM FERMENTED SOY BEANS ON ALLOXAN-INDUCED DIABETIC MICE
豆豉中大豆异黄酮及苷元对四氧嘧啶糖尿病模型小鼠血糖及组织的活性作用
16.
Physicochemical Properties and Antimutagenic Effects of Shuidouchi and Natto;
水豆豉和纳豆的理化特性及抗突变效果的比较
17.
The Experimental Study of Protection of Douchi on Diabetic Mode and Thrombotic Mice;
豆豉对糖尿病模型和血栓形成小鼠保护作用的实验研究
18.
Identification of a Thrombolytic Strain and Study on Its Thrombolytic Active Substances;
一株溶血栓细菌的鉴定及其溶栓活性成分的研究