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the group standard of "Probiotic Products, Lactic Acid Bacteria Postbiotics"
Time of Update: 2023-02-01
In accordance with the requirements of the "China Biological Fermentation Industry Association Group Standard Revision Work Procedure", the group standard of "Probiotic Products Lactic Acid Bacteria Metabiotics" reviewed and approved by the association is hereby published.
Attachment: List of group standard numbers, names, main contents, etc China Biological Fermentation Industry Association January 9, 2023
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The Qinghai-Tibet Plateau traditionally fermented yak yogurt source lactic acid bacteria germplasm resource bank was established
Time of Update: 2022-09-02
These preserved strains include 38 species and subspecies of lactic acid bacteria, thus establishing the traditional fermented yak yogurt source local lactic acid bacteria germplasm resource bank on the Qinghai-Tibet Plateau, which is a lactic acid bacteria strain with independent intellectual property rights.
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Nat Commun: Large-scale whole-genome sequencing determines the relationship between lactic acid
Time of Update: 2021-04-16
, Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome .
Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome in this message
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The effect of different lactic acid bacteria fermentation agents on the quality index of fermented red intestine.
Time of Update: 2020-07-30
Based on the existing research, this study inoculated 15 kinds of lactic acid bacteria fermentation agent into the marinated meat filling, in 35 degrees C, 80% humidity conditions of moderate fermentation 12 h after the cooking, to study the fermentation process of the red intestine finished sensory, pH, chromatic difference, texture, nitrite, nitrate, bioamine and N-nitriamine content of the impact of the product to improve the quality of the product.
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Lactic acid fermented food - lactic acid bacteria fermentation process
Time of Update: 2020-06-21
"Line-height: 1.5;" "What is lactic acid food?" According to the small editor learned that lactic acid food refers to through lactic acid bacteria fermentation processed out of the food, lactic acid b
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What are the fermented dairy products of lactic acid bacteria?
Time of Update: 2020-06-21
Fermented food because of the microbial participation in the food process, and then can form some specific flavor substances and nutritional factors, such as lactic acid bacteria involved in milk ferm
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Application scope and prospect of lactic acid bacteria fermentation
Time of Update: 2020-06-21
In the development of history, different regions, different ways of life, but also formed a different local characteristics of fermented dairy products, such as the Caucasus region of Kefir, using doz
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Classification of lactic acid bacteria fermented foods
Time of Update: 2020-06-21
The most representative of microbial fermentation technology is lactic acid bacteria, which has a long history of application, but the research and utilization of real science began in the middle of t
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The development prospects of lactic acid bacteria fermented food
Time of Update: 2020-06-21
Lactic acid fermentation (fermentation of fermentation of lactic acid), refers to the fermentation process of sugar produced by anaerobic enzyme, ethanol fermentation is the same as the two main forms
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Classification, basic characteristics, fermentation types and metabolites of lactic acid bacteria
Time of Update: 2020-06-21
"Span style"line-height: 1.5;"Fermentation is an ancient, traditional method of food storage and processing, and any food produced using the action of microorganisms can be called fermented food Ferme
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Introduction to lactic acid bacteria fermented food
Time of Update: 2020-06-21
Fermentation is an ancient, traditional food storage and processing method, where the use of microorganisms to make food can be called fermented food Fermented food is a kind of food that human beings
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Effect of lactic acid bacteria fermentation agent on the flavor quality of air-dried intestines
Time of Update: 2020-06-20
Air-dried sausage has the characteristics of low pH, low water content and high salt content, which belongs to the traditional fermented meat products in northern China, and its storage resistance, hi
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Higher quality fermented milk developed successfully, China's lactic acid bacteria agent no longer rely on imports
Time of Update: 2020-06-20
Recently, "Functional Lactobacillus Targeted Screening and Industrialapplication Key Technology" led by Gu Qing, Professor of Zhejiang University of Industry and Commerce, won the second prize of the