乳链菌肽产生菌及其在发酵食品中的应用

[1] 利用菌株的乳链菌肽免疫性筛选高产菌株 [J]. 食品与发酵工业, 2000, (05) : 19 - 21

[2] 乳链菌肽产生菌的定向筛选及发酵产物的鉴定 [J]. 微生物学报, 1997, (04) : 292 - 300

[3] Shelf-life of pasteurized process cheese spreads made from Cheddar cheese manufacture with a nisin-producing starter culture .2 Roberts. R. F,Zottola. E. A. et al. Journal of Dairy Science . 1993

[4] Isolation, screening and characterization of bacteriocin-producing lactic acid bacteria isolated from traditional fermented food .2 Shafei,HA. Sabour,HA. et al. Microbiological Research . 2000

[1] 利用菌株的乳链菌肽免疫性筛选高产菌株 [J]. 食品与发酵工业, 2000, (05) : 19 - 21

[2] 乳链菌肽产生菌的定向筛选及发酵产物的鉴定 [J]. 微生物学报, 1997, (04) : 292 - 300

[3] Shelf-life of pasteurized process cheese spreads made from Cheddar cheese manufacture with a nisin-producing starter culture .2 Roberts. R. F,Zottola. E. A. et al. Journal of Dairy Science . 1993

[4] Isolation, screening and characterization of bacteriocin-producing lactic acid bacteria isolated from traditional fermented food .2 Shafei,HA. Sabour,HA. et al. Microbiological Research . 2000