Food Biotechnology: Microorganisms
Food Biotechnology: Microorganisms
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食品生物技术：微生物
DOI：
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发表时间：
1995
期刊：
影响因子：
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通讯作者：
G. Khachatourians
中科院分区：
文献类型：
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作者：
Y. Hui;G. Khachatourians
普通微生物遗传学与食品生物技术微生物生长与生理学克隆、RFLP与核型分析技术真核细胞及表达载体蛋白质工程微生物在生产有机酸中的应用遗传方法在生产挥发性风味生物化学、分子生物学和工业应用中的应用生产氨基酸的芽孢杆菌类微生物生产纤维素的微生物遗传和生物化学黄原胶生产青霉菌的分子遗传学。对于与食品相关的酶，根霉属和根霉属的根霉脂肪酶，微生物生产普鲁兰多糖的发展趋势及其在食品工业中的新应用乳酸菌，丙酸杆菌，酿酒酵母。(部分内容)。
General microbial genetics and food biotechnology microbial growth and physiology cloning, RFLP and karyotyping technology eukaryotic cells and expression vectors protein engineering microorganisms for organic acid production application of genetic methods to generation of volatile flavours biochemistry, molecular biology and industrial applications bacillus species microorganisms for amino acid production microorganisms for cellulose production genetics and biochemistry of Xanthan gum production molecular genetics of Penicillium sp. for food-related enzymes Rhizopus niveus lipases of the genera Rhizopus and Rhizomucor trends in microbial production of Pullulan and its novel applications in food industry Lactobacilli Lactococci biotechnology of dairy Leuconostoc propionibacteria brewer's yeast yeasts in distilling Saccharomyces (wine). (Part contents).