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- The primary microorganisms contributing to this product are Leuconostoc mesenteroides and Lactobacillus plantarum. 有助于这种产品发酵的主要微生物是肠膜明串珠菌和植物乳杆菌。
- Leuconostoc mesenteroides is a important strain of Leuconostoc of lactobacillus. 肠膜明串珠菌是乳酸菌中的明串珠菌属的重要菌种。
- Keywords Leuconostoc mesenteroide;glucansucrase gene;cloing;expression; 肠膜明串珠菌;葡聚糖蔗糖酶基因;克隆;表达;
- At the present time Leuconostoc mesenteroides had widely been adapted for flavoured preparation and substitute of blood plasma,may be a new microorganism preparation additionally. 目前肠膜明串珠菌已被广泛应用于风味剂、血浆代用品,还有望成为新型微生态制剂。
- The researchs were confirmed that Leuconostoc mesenteroides could produce much acid and pure with abilities to have antioxidation and antagonism towards pathogen. 研究证实,肠膜明串珠菌能发酵糖类产生多种酸和醇,具有高产酸能力、抗氧化能力和拮抗致病菌等能力。
- In this paper, comparisons of Leuconostoc mesenteroides with three different method including freeze-drying preservation, slant preservation and liquid wax preservation method had been studied. 摘要通过对肠膜明串珠菌菌种进行冷冻管、液体管和斜面试管等保藏方法的比较，结果表明：冻干菌种保藏方法最优，保存期可达24年以上；
- Leuconostoc mesenteroide 肠膜明串珠菌
- Research and application process of leuconostoc mesenteroides 肠膜明串珠菌的研究和应用进展
- Keywords Leuconostoc mesenteroides;Fermentation;Glucan; 肠膜明串珠菌;发酵;葡聚糖;
- Keywords Leuconostoc mesenteroides Research Application Process; 肠膜明串珠菌;研究;应用;进展;
- Dextran sulfate sodium salt from Leuconostoc spp. 硫酸葡聚糖。
- Leuconostoc mesenteroides [医] 肠系膜明串珠菌
- Three strains of Leuconostoc were isolated from 98 dairy samples collected from the Hulunber pastoral area. 对内蒙古自治区呼伦贝尔市牧区98个乳样中的明串珠菌进行了分离及生物学特性研究。
- Objective Toexplore Leuconostoc citreum of Lactobacillus to effect on cholesterin in serum. 目的探讨乳酸细菌中的明串珠菌对血清胆固醇的影响。
- Objective:To explore the effect of Leuconostoc citreum of Lactobacill on antioxidant capacity of rabbit. 目的:探讨乳酸细菌中的明串珠菌对家兔抗氧化能力的影响。
- Abstract： Objective Toexplore Leuconostoc citreum of Lactobacillus to effect on cholesterin in serum. 目的 探讨乳酸细菌中的明串珠菌对血清胆固醇的影响。
- Aspects considered in the present paper included the basic characteristics, taxonomy and distribution in fermented foods of Leuconostoc species. 本文介绍了明串珠菌的一般特性、分类状况以及参与食品发酵的情况;
- The identification results showed that the isolated bacterial strains were mainly the strains of Staphylococcus and Leuconostoc genera. 结果表明:冷加工样品的细菌总数均超标,从污染细菌中分离检出的细菌主要是葡萄球菌属和明串珠菌属的菌株。
- These are prepared with little or no heat treatment, and major spoilage can be caused by Lactobacillus and Leuconostoc spp., which produce diacetyl-butter flavors. 这些产品较少或没有加热处理,主要的变质是由乳杆菌属和嗜柠檬酸明串珠菌属亚种所引起的,它们产生双乙酰奶油味
- These strains were identified.Among them, two strains were L. mesenteroides subsp. dextranicum and one was L. pseudomesenteroides.The isolation rate of Leuconostoc was 4.9%. 结果显示;其中有肠膜明串珠菌葡聚糖亚种2株;假肠膜明串珠菌1株;明串珠菌分离率为4.;9%25。
