乳酸菌素

乳酸菌素与思密达治疗小儿消化性溃疡的临床观察

Clinical Observation on Lactobacillus and Smecta in Treatment of Peptic Ulcer

乳酸菌素的研究现状和发展趋势

Research and development on bacteriocin produced by lactic acid bacteria

乳酸菌素&安全、天然的食品防腐剂

Lactobacteriocin & Safety and Natural Food Preservative

乳酸菌素片生产菌菌株特性及产酸条件的研究

Studies on the characteristics of producer strain of Ru Suan Jun Su tablets and fermentation conditions for producing organic acids

乳酸菌素是细菌素家族中一个大的群体，其生物学特性决定了在实际应用中的价值和前景。

Lacticin is an important type in the family of bacteriocin , and its value and prospect in application depend on its biological property .

对乳酸菌素片生产菌嗜酸乳杆菌菌株的某些特性如质粒、抗药性、遗传稳定性、β－半乳糖甘酶含量以及产酸条件进行了研究。

The characteristics of the producer strain of Ru Suan Jun Su tablets ( Lactobacillus acidophilus ) such as sensitivity to antibiotics , plasmid , genetic stability and the isolated galactosidase were determined .

选用酒制大黄和乳酸菌素组成乳黄片治疗HE，临床和前期动物实验均显示有很好的降氨作用，能明显改善HE症状与体征，提高存活率。

Clinic and animal studies showed it had good effects on the treatment of HE . It could decline ammonia concentration , obviously ameliorative the symptoms and signs of HE , increase survive rate .