NOVEL LACTIC ACID BACTERIA STRAIN AND FERMENTATION COMPOSITION BY LACTIC ACID BACTERIA STRAIN THEREOF AND FERMENTED EXTRACT

• 1. 乳酸菌组合物、乳酸菌组合发酵剂以及使用所述乳酸菌组合发酵剂生产腌制萝卜干的方法 [P] . 中国专利： CN112760272A . 2021-05-07
• 2. 用以抗氧化的含乳酸菌菌株或其发酵物的组合物及其用途 [P] . 中国专利： CN112410241A . 2021-02-26
• 3. GABA Blueberry plant lactic acid bacteria fermented beverage compositon comprising a mixture pf fermentable GABA component containing Enoki extract lactic acid bacteria fermentation broth [P] . 韩国专利： KR20170036388A . 2017-04-03

  机译： GABA蓝莓植物乳酸菌发酵的饮料组合物，其包含含有Enoki提取物的乳酸菌发酵液的可发酵GABA成分的混合物

• 4. Ginseng lactic acid bacteria fermented product, ginseng yogurt containing it, and lactic acid bacteria strains used therein [P] . 日本专利： JP2006508660A . 2006-03-16

  机译： 人参乳酸菌发酵产品，包含其的人参酸奶及其中使用的乳酸菌菌株

• 5. BLUEBERRY VEGETABLE LACTIC ACID BACTERIA-FERMENTED BEVERAGE COMPOSITION IN WHICH LACTIC ACID BACTERIA-FERMENTED LIQUID OF WINTER MUSHROOM EXTRACT CONTAINING GABA COMPONENT IS MIXED [P] . 韩国专利： KR20180118087A . 2018-10-30

  机译： 混合了含有GABA成分的冬菇提取物的蓝莓菌发酵的乳酸菌饮料成分

• 1. Ethanol-tolerant lactic acid bacteria strains as a basis for efficient malolactic fermentation in wine: evaluation of experimentally evolved lactic acid bacteria and winery isolates [J] . Sumby K. M., Niimi J., Betteridge A. L., Australian Journal of Grape and Wine Research . 2019,第4期
• 2. Key volatile aroma compounds of lactic acid fermented malt based beverages - impact of lactic acid bacteria strains [J] . Dongmo Sorelle Nsogning, Sacher Bertram, Kollmannsberger Hubert, Food Chemistry . 2017,第AUGa15期
• 3. GLUCOSE CONSUMPTION AND LACTIC ACID FORMATION IN MILLET SOURDOUGH FERMENTED WITH DIFFERENT STRAINS OF LACTIC ACID BACTERIA [J] . Choińska Renata, Giryn Hanna, Piasecka-Jó?wiak Katarzyna, Journal of Microbiology, Biotechnology and Food Sciences . 2017,第3期
• 4. Effects of combined lactic acid bacteria strains on fermentation aerobic deterioration and mould growth in lucerne big bale silage [C] . Jatkauskas. J, Vrotniakiene. V, Ohlsson. C, International^Symposium of the European^Grassland^Federation. . 2013
• 5. Biochemical Characterization of Fermented Cucumber Spoilage using Nontargeted, Comprehensive, Two-dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry: Anaerobic Lactic Acid Utilization by Lactic Acid Bacteria. [D] . Johanningsmeier, Suzanne Dunn. 2011
• 6. The Safety Technological Nutritional and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts [O] . Elena Bartkiene, Vadims Bartkevics, Erika Mozuriene, -1
• 7. Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation ▿ [O] . Lefeber, Timothy, Janssens, Maarten, Camu, Nicholas, 2010

• 1. Isolation of lactic acid bacteria from sugar cane juice and production of lactic acid from selected improved strains [J] . Yoganand Sobrun ,Archana Bhaw-Luximon ,Dhanjay Jhurry . 生命科学与技术进展（英文） . 2012,第4期
• 2. Predominant Lactic Acid Bacteria Involved in the Traditional Fermentation of iFufu/iand iOgi/i, Two Nigerian Fermented Food Products [J] . Olaoluwa Oyedeji ,Samuel Temitope Ogunbanwo ,Anthony Abiodun Onilude . 食品与营养科学（英文） . 2013,第11期
• 3. Non-Toxic Effect of iMonascus purpureus/iExtract on Lactic Acid Bacteria Suggested Their Application in Fermented Foods [J] . Mohan-Kumari Honganoor Puttananjaiah ,Mohan Appasaheb Dhale ,Vijayalakshmi Govindaswamy . 食品与营养科学（英文） . 2011,第8期
• 4. Effect of Cellulase and Lactic Acid Bacteria on Fermentation Quality and Chemical Composition of Wheat Straw Silage [J] . Kuikui Ni ,Yanping Wang ,Huili Pang . 美国植物学期刊（英文） . 2014,第13期
• 5. Antithrombotic Effects of Different Strains of Lactic Acid Bacteria [J] . Hiromasa Ooe ,Masaru Kato ,Kanae Hyodo . 健康（英文） . 2014,第18期
• 6. 新型生物防腐剂——乳酸菌素产生菌株发酵条件的研究 [C] . 王昌禄 ,何宁 ,顾晓波 . 中国生物化学与分子生物学学会第六届工业生化学术会议 . 1999
• 7. 自然发酵乳中优良乳酸菌株的筛选及发酵条件研究 [A] . 严以兰 . 2007