发酵制品

乳酸菌发酵制品研究的现状与发展

Progress in Fermented Goods of Lactobacillus

利用本实验条件成功测定了两种红曲发酵制品中内酯型Lovastatin的含量。

Using the experiment condition , the Lovastatin contents in two Monascus fermentation products were successfully determined .

炭角菌深层发酵制品的抗氧化特性研究深层发酵香菇水溶性胞外多糖的生物学活性

Biological activity of hydrosoluble exopolysaccharide ( hep ) from Lentinus edodes Cl-2 by submerged fermentation

结果表明含有醋酸的发酵制品具有值得注意的作用。

The results indicate an interesting potential of fermented and pickled products containing acetic acid .

阴道分娩、母亲喜发酵制品及喜素食均是婴儿腹泻的保护因素。

The vaginal delivery and fermented products and vegetable dish to their mothers were identified as protective factors .

淀粉及其深加工产品包括淀粉、变性淀粉、淀粉糖、淀粉糖醇及淀粉发酵制品，在国民经济中占有重要的地位。

Starch and its further-processed products include starch , modified starches , starch sugar , alditol and fermented products from starch are very important in national economy .

纳豆是日本的一种传统的大豆发酵制品，将黑豆接种纳豆菌后，在一定的温度和湿度条件下发酵制得的纳豆，其营养价值和保健价值倍增。

Natto is a kind of traditional soybean fermented food in japan . The nutrition value and health maintenance of black soybeans which inoculate inoculating Bacillus Natto under definite temperature and humidity were multiplied .

辣椒萝卜的较优工艺和配方是将萝卜水分含量控制到70%后，添加25%的碎鲜辣椒发酵制品和10%的精炼植物油以及适量的其它调味料。

The flavor fermented chili and radish was made : the water content of radish was controlled to 70 % , then 25 % fermented chili and 10 % purifying oil of plant was added .

本试验选育了两株碎鲜辣椒发酵制品接种发酵用乳酸菌（Lact.chili.6和Lact.chili.8），经接种与低盐发酵实验证明：Lact。

In this test 2 Lactobacillus strains ( named Lact . chili . 6 and Lact . chili . 8 ) were isolated , selected and adapted to fermented piece of broken verdure chili . The results of Lact .

为全面系统地了解我国少数民族地区的发酵制品中的乳杆菌的多样性提供了参考，也为进一步开发和利用传统发酵乳制品中的乳酸菌资源奠定了基础。

The results provides the basic data for systematically understanding the genetic diversity of Lactobacillus in China minority regions , and gives useful information for further exploitation and utilization of lactic acid bacteria in traditional fermented milk products . 1 .

方法：将高血脂大鼠随机分为4组：分别为对照组和模型鳀鱼发酵制品3个剂量组。

All of hyperlipaemia rats were divided into two groups : control group , which was fed with high lipid feed continually , experimental group , which were divided into three subgroup : high , middle and low dosage of fish sauce .

结果表明，用氯化苄法提取的DNA条带清晰、条带数多，适合发酵肉制品中微生物总DNA的提取。

Results showed that the benzyl chloride method was the most suitable for extracting genomic DNA from microorganisms in fermented meat . 3 .

3采用单因子梯度试验法对影响发酵肉制品微生物RAPD反应体系进行优化。

Single factor gradient method was carried out to optimize the reaction system of RAPD-PCR .

具有ACE抑制活性的发酵乳制品的开发

Development of fermented milk product with ACE inhibitory activities

发酵肉制品生产加工中HACCP的应用研究

Application of HACCP system in the fermentation meat products

研究结果表明，植物乳杆菌（Lp）、嗜酸乳杆菌（La）和戊糖片球菌（Pp）是良好的发酵肉制品发酵剂；

The findings indicated that Lp , La and Pp are the good fermentation meat product starter cultures ;

指出通过筛选不同的微生物菌株，可望实现发酵豆制品高产GABA，为发酵豆制品成为获得GABA的新资源提供了新的思路。

It was hopeful to improve the yield of GABA in fermented soybean products by screening novel microbial strains , which supplied a new prospective pathway to obtain GABA from fermented soybean products .

WPC在发酵乳制品生产中广泛使用，但是关于其对产品稳定性的影响鲜有报道。

Whey protein concentrate was widely used in fermented milk beverage ( FMB ), but the effects on the stability of the products were rarely reported .

而在发酵大豆制品中，由于酶的作用，部分黄豆苷和染料木素转化成黄豆苷原（daidzein）和染料木因（genistein），因此，游离态的异黄酮比例增加。

In fermented soy products , due to enzyme 's function , part of daidzin and genistin converted into daidzein and genistein , therefore the proportion of free form of isoflavones increased ;

介绍CPPs的结构与功能、制备工艺和检测方法并对发酵乳制品（发酵乳和干酪）中的CPPs进行了讨论。

The structure and function , the technics of production , the testing methods and in the fermented milk production about CPPs were introduced in this paper .

低胆固醇发酵肉制品的研究与开发

Research and Development on the Low Cholesterol of Fermented Meat Products

发酵肉制品中乳酸菌的主要发酵特性

Important fermentation characteristics of lactic acid bacteria in fermented meat production

对中国传统发酵豆制品中各种含氮组分的分析

Analysis on the nitrogen components in Chinese traditional fermented soybean products

新型发酵蔬菜制品乳酸菌发酵剂的筛选研究

Screening Lactic Acid Bacteria Starter for New Type of Fermented Vegetable Products

国内外发酵肉制品加工工艺的改进

Processing improvement of fermented meat products at home and abroad

传统发酵肉制品中葡萄球菌的分离、纯化和筛选

The Separation , Purification and Filtration of Staphylococcus in Traditional Meat Products

中国传统发酵豆制品中微生物的发掘与利用

Exploitation and utilization of microbial resources in Chinese traditional fermented soybean products

瑞士乳杆菌发酵乳制品的研究

The Study of the Dairy Product Fermented by Lactobacillus Helveticus

发酵鹿肉制品的发酵特性与工艺配方优化

Fermentation Properties and Technological Formula Optimization of Fermented Venison Product

发酵肉制品常见乳酸菌的发酵性能研究

Fermentation Property of Common Lactic Acid Bacteria Isolated from Fermented Meat Products