植物乳杆菌

利用16SRRNA全长序列鉴定植物乳杆菌

Identification of Lactobacillus plantarum by Using Full-length 16S rRNA Sequence Analysis

植物乳杆菌转化生成CLA的研究

Study on CLA production by Lactobacillus plantarum

植物乳杆菌B2纯种发酵萝卜泡菜的研究

Study on Pickling Radish by Lactobacillus plantarum B_ 2

对甘蓝泡菜的一株产细菌素植物乳杆菌LactobacilusplantarumG8进行了研究，确定了在MRS液体培养基中其细菌素产生的条件。

In this article , a bacteriocin produced Lactobacillus plantarum G 8 isolated from cabbage pickle was studied .

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 ;

植物乳杆菌对IL-10基因敲除结肠炎小鼠黏附分子的影响

Lactobacillus plantarum attenuates up-regulation of adhesion molecules expression in IL-10 gene knockout mice with colitis

进行单一培养时，长双歧杆菌和植物乳杆菌发酵时间分别为18～24h和16h。

The end point of Bifidobacterium Longum ferment and lactobacillus ferment are 18-24h and 16h .

分离自Kefir的植物乳杆菌体外降胆固醇作用的研究

Study on the effect of reducing cholesterol in vitro by Lactobacillus plantarum isolated from Kefir

根据形态学与生化特征，以及16Srdna分子遗传学分析，鉴定均为植物乳杆菌（LactobacillusPlantarum）。

Based on morphological and biochemical characteristics , and molecular genetic analysis of 16S rDNA , were identified Lactobacillus plantarum . 4 .

植物乳杆菌N3发酵断奶仔猪料对断奶仔猪生产性能的影响

Effect of Lactobacillus Plantarum N3 ′ FLF on the Production Performance of Weaning Piglets

等离子注入诱变对菜用大豆品种出苗及遗传变异的影响离子注入诱变植物乳杆菌选育CLA高产突变株的研究

Emergence and Genetic Variation of Vegetable Soybean Treated with Plasma Implantation Mutation Method SCREENING OF A Lactobacillus plantarum MUTANT WITH HIGH CLA PRODUCTIVITY INDUCED BY N ~ + IMPLANTATION

从健康成年人的口腔中筛选出一株产抑菌物质的菌株HO-69，经API系统鉴定为植物乳杆菌。

HO-69 , a strain producing antibacterial substance , was isolated from healthy oral cavity , and was identified by API system as Lactobacillus plantarum .

本研究主要对植物乳杆菌A6生物学特性、植物乳杆菌A6发酵饲料最佳发酵条件的筛选以及发酵饲料在断奶仔猪中的应用方面进行研究。

Three experiments were conducted to investigate Lactobacillus plantarum A6 's biology character , selection of optimal fermentation condition and application on fermented feed of weaning piglets .

通过羟自由基、DPPH自由基清除作用和过氧化氢耐受性实验，分析了11株分离自传统发酵食品中的植物乳杆菌（LactobacillusPlantarum）的体外抗氧化作用。

Eleven Lactobacillus plantarum strains isolated from traditional Chinese fermented foods were investigated for the in vitro scavenging activity against hydroxyl and DPPH radicals , and their resistance to hydrogen peroxide .

为探讨弯曲乳酸杆菌HB02与几株用于食品工业的乳杆菌（植物乳杆菌AS1.30等）对真菌生长与产毒的影响，将乳酸杆菌与真菌孢子悬液同时加入到MRS肉汤；

To study the effect of Lactobacillus curvatus and some food micro-organisms on the growth and toxin production of fungi , a spore suspension of fungi was inoculated into MRS medium containing Lactobacillus spp. and incubated at 28 ℃ for 15 d.

当保加利亚乳杆菌和植物乳杆菌按1：1比例组合，总接种量为15%（菌种培养液体积：浸泡液体积×100），发酵24h时，产品可获得较为理想的pH值、酸度和感官评分。

While inoculating , when Lactobacillus bulgaricus ' . Lactobacillus plantarum was 11 , and the total pitching rate was 15 % , the time of fermentation was 24h , the products could obtain more satisfactory pH value , acid degree and flavor .

植物乳杆菌Lp-2分批发酵工艺的研究

Study on Batch Fermentation Technology of Lactobacillus plantarum Lp-2

结果所筛选的产细菌素R260菌株经鉴定为植物乳杆菌。

Results Bacteriocin-producing R260 strain was identified as Lactobacillus plantarum by physiological and biochemical experiments .

24株试验菌中，16株植物乳杆菌（LactobacillusPlantarum）显示出一定的胆盐耐受性，在含0.30%牛胆酸钠的MRS培养基中的生长率从0.05%～93.9%不等。

16 strains of Lactobacillus plantarum showed resistance to bile salt in a certain degree among 24 strains of tested bacteria . All of them could grow in the medium contained 0.3 % sodium taurocholate and the survival rate was from 0.05 % to 93.9 % .

对体外试验筛选出的1株植物乳杆菌WZ47-1进行增强机体免疫和调节肠道菌群平衡两种益生作用的研究。

According to the in vitro screening experiment , Lactobacillus plantarum WZ47-1 was selected to study its regulation function of immunity and intestral microflora of mice .

植物乳杆菌ST-Ⅲ蛋白酶活性的研究

Study on the Protease Activity of Lactobacillus plantarum ST - ⅲ

此时植物乳杆菌和短乳杆菌继续起作用。

At this point Lactobacillus plantarum and Lactobacillus brevis continue to function .

植物乳杆菌发酵脱脂牛乳生成共轭亚油酸过程的研究

Study on CLA Formation Process in Fermentation Skim Milk by Lactobacillus Plantarum

传统乳制品中潜在益生植物乳杆菌的体外筛选

In vitro selection of potential probiotic Lactobacillus plantarum from traditional dairy products

发酵条件对植物乳杆菌产共轭亚油酸的影响

Effect of fermentation condition on formation of conjugated linoleic acid

植物乳杆菌产乳酸脱氢酶的发酵条件优化及酶的纯化

Fermentation Optimization and Purification of Lactate Dehydrogenase from Lactobacillus Plantarum

耐盐乳酸菌与酵母菌在酱醪汁中协同作用的研究类植物乳杆菌的耐酸、耐胆盐及降胆固醇特性

Synergy of salt-tolerant lactic acid bacteria and yeast in the soy sauce mash

植物乳杆菌乳酸脱氢酶发酵与提取方法研究

Fermentation and Extraction of Lactate Dehydrogenase from Lactobacillus Plantarum

1株植物乳杆菌生物学特性的研究

Studies on the biological characteristics of a Lactobacillus plantarum

植物乳杆菌合成胞外多糖的初步研究

Study on Biosynthesis of Exopolysaccharide Produced by Lactobacillus Plantarum