Modern Food Science & Technology Articles

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1Isolation and Cultivation of Lactobacillus sporogenes1-2,22

2Screening of Lactic Acid Bacteria that Produce Conjugated Linoleic Acid and the Fermentation Conditions of CLA3-5

3Preliminary Research on In-vitro Growth of Bifidobacterium6-8

4Screening on Bacillus Subtilis Natto of Probiotics9-13

5The Elementary Studies of Fermentation Conditions of Bacillus natto14-16

6Preparation of Ferulic Acid and Oligosacharides from De-starched Wheat Bran by Using Mixed Enzymes of Ferulic Acid Esterase and Arabinoxylanase17-22

7Probiotic Lactic Acid Bacteria Altered Faecal Aflatoxin Excretion in Population23-26

8Influence of Substance by Metabolism of O-2 Strain's on Restricting Usual Germinas in Different Ferment Condition27-29

9Effects of active Lactobacilli Milky Beverage on Enhancing the Immune System Function in Mouse30-32

10Study on the regulative function of the living preparation of Bifidobacterium on mouse intestinal flora33-35

11The effects of 'Yiliduo' on acute toxicity and genetic toxicity in mice36-37

12Micro-ecological Agent of the Viable Associated Bifidobacterium Prepared with Micro-encapsulation Technology38-40,35

13Studies on the Health Yoghurt Culture Preparation and the Effects of Probioisis to Probiosis Bacteria41-43

14The Research of Yoghurt Containing Carrot Juice44-46

15Study on Processing Technology of Puerariae Radix Yoghurt47-49,35

16New Technology Development of Lactic Acid Bacteria in Food Industry50-54

17Review on studies of probiotics LGG55-58,70

18The Physiological Characteristic and Identification of Bifidobactirium59-62

19The Critical Problems in Developing Probiotic Yogurt63-66

20The Mechanism, the Present Questions and the Countermeasure on Probiotics67-70