Modern Food Science & Technology Articles

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1Characterisation of the Lactococcal Plasmid pAG7121-5

2Study on Inhibitory Effect of Lactobacillus Rhamnosus and its' Properties in Soy Cheese6-10

3Study on Storage Time and Application of the Synbiotics Microcapsules in the Digestive Juice11-12,16

4Viability of Freeze-dried Bifidobacterium Preparations with Prolonged Storage13-16

5Research on Lactobacillus Selenium Endurance17-18,27

6The Relation between Probiotics's Live Cultures and Health Function19-20,27

7Influence of Dietary Chito-oligosaccharide on Bifidobacterium longum21-24

8Study on the Carft of the Soybean Oligosaccharide Extraction and Effect on the Growth of Lactic Acid Bacteria25-27

9Study on Growing Conditions of two Cholesterol-Reducing Enterococcus Faecalis28-30

10The Study on Growth of Lactobacillus in Tea Solution31-32

11The Growth of Lactobacillus casei in Simulant Intestine33-34

12Preparation of Microencapsulation of Bifidobacterium and Study on its Stability35-36,40

13Study on Lactic Acid Strain with High Osmolality Stress Tolerance Applying to the Brewing of Soy Sauce37-40

14Studies on the Starter and Hydrolysis Properties of a Novel Soybean Cheese41-44

15The Factors of Affecting Yoghurt Viscosity and Controlling Methods45-47

16Manufacture of Acid-resistant, Intestinal-lysis, Mixed-drinking and Taking-orally Microcapsule of Associated Bifidobacterium48-50

17Preparation of capsule containing Bifidobacterium Microcapsules51-53

18Study on the Processing Technology for Freeze-Drying Bifidobacterium Powder54-56

19The Study of Clotted Soybean Milk Fermented by Lactobacillus acidophilus57-60

20Fermentation Technique of Vegetable Juice by Lactic Acid Bacteria61-63