1[2]Watanabe M,Arai SJ.Bacterial ice-nucleation activity and its application to freeze concentration of fresh foods for modification of their properties [J].Food Eng,1994,22:453-473. 被引量:1
2[3]Watanabe M,Watanabe J,Kumeno K,et al.Freeze concentration of some foodstuffs using ice nucleation-active bacterial cells entrapped in calcium alginate gel[J].Agric Biol Chem,1989,53(10):2731-2735. 被引量:1
3[13]Delves B.Nisin and its uses as a food preservative[J].Food Technol,1990,(44):100-117. 被引量:1
4[14]Catherine GN,Barefoot S F.Biochemical and genetic characteristics of bacteriocins of food-associated lactic acid bacteria [J].Journal of Food Protection,1993,56(4):338-356. 被引量:1
5[15]Klaenhammer T R.Bacteriocins of lactic acid bacteria [J].Journal of Biochemistry,1988,(70 ): 337-349. 被引量:1
6[16]Bussey H.K1 killer toxcin,a pore-forming proming from yeast[J].Microbial,1991,(5):2339-2343. 被引量:1
8ISRAILIDES C J, SMITH A, HARTHILL J E, et al. Pullulan content of the ethanol precipitate from fermented agro-industrial wastes. Appl Mierobiol Biot [J], 1998, 49: 613-617. 被引量:1
9LEATHERS T D. Biotechnological production and applications of pullulan. Appl Microbiol Biot [J], 2003, 1-11. 被引量:1
10AUDET J, LOUNES M, THIBAULT J. Pullulan fermentation in a reciprocating plate bioreactor. Bioproeess Eng [J]. 1996, (15):209-214. 被引量:1