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author:

廖兰 (廖兰.) [1] | 文晓艳 (文晓艳.) [2] | 陈林萍 (陈林萍.) [3] | 张风丽 (张风丽.) [4] | 林维杰 (林维杰.) [5] | 杨彦红 (杨彦红.) [6] | 陈雪芹 (陈雪芹.) [7] | 张连岳 (张连岳.) [8] | 倪莉 (倪莉.) [9] (Scholars:倪莉)

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CQVIP PKU CSCD

Abstract:

本实验以植物乳杆菌(Lactobacillus plantarum)B02012和消化乳杆菌(Lactobacillus alimentarius)20998两株具有相近产酸速率和酸化性能的乳酸菌制备长时发酵酸面团(分别简称为SL_(B02012)和SL_(20998)),并以传统酵母菌长时发酵酸面团(SY)和可食性有机酸化学酸化面团(SCA)为对照,通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)、傅里叶变换红外光谱(Fourier transform infrare...

Keyword:

乳酸菌 免疫特性 蛋白结构 酸面团 长时发酵

Community:

  • [ 1 ] 福州大学生物科学与工程学院

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Source :

食品科学

ISSN: 1002-6630

CN: 11-2206/TS

Year: 2019

Issue: 17

Volume: 40

Page: 22-29

Cited Count:

WoS CC Cited Count:

SCOPUS Cited Count:

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 5

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