全文获取类型
收费全文 | 163篇 |
免费 | 16篇 |
国内免费 | 29篇 |
出版年
2024年 | 1篇 |
2023年 | 5篇 |
2022年 | 10篇 |
2021年 | 12篇 |
2020年 | 7篇 |
2019年 | 11篇 |
2018年 | 13篇 |
2017年 | 9篇 |
2016年 | 3篇 |
2015年 | 3篇 |
2014年 | 7篇 |
2013年 | 31篇 |
2012年 | 7篇 |
2011年 | 8篇 |
2010年 | 8篇 |
2009年 | 12篇 |
2008年 | 8篇 |
2007年 | 4篇 |
2006年 | 14篇 |
2005年 | 7篇 |
2004年 | 4篇 |
2003年 | 4篇 |
2002年 | 2篇 |
2001年 | 2篇 |
2000年 | 1篇 |
1999年 | 1篇 |
1998年 | 2篇 |
1997年 | 3篇 |
1995年 | 1篇 |
1994年 | 2篇 |
1993年 | 1篇 |
1992年 | 1篇 |
1991年 | 1篇 |
1990年 | 1篇 |
1983年 | 1篇 |
1973年 | 1篇 |
排序方式: 共有208条查询结果,搜索用时 203 毫秒
51.
ABSTRACTThe present review deal with the novel studies which present possibility of generating a novel sensory evaluation instrument for describing comprehensive food palatability. These studies suggest the palatability can be dissected into its componential subdomains and the subdomains in turn reconstitute comprehensive palatability with evaluation of the quantitative contribution of each subdomain. The studies suggest the novel instrument is useful for comprehensive evaluation of palatability of multifarious fermented foods. 相似文献
52.
Aims: Enterotoxigenic Escherichia coli is one of the main pathogenic bacteria causing diarrhoea. Earlier studies have shown that tempe—a fungal fermented soya food—has anti‐adhesive activity against E. coli in vitro. Our aims were to challenge the anti‐adhesive activity under gastro‐intestinal conditions and to assess the activity of the nonfermented soya product tofu. Methods and results: In this study, we compared the anti‐adhesive activity of two major soya bean products, tempe and tofu, and their ileum efflux after transit through a dynamic gastrointestinal system simulating digestion in the human stomach and small intestine. The results showed that both tempe and tofu have an anti‐adhesive activity against E. coli in vitro. Tempe and tofu, after digestion through the stomach and small intestine, have even higher anti‐E. coli adhesive activity. Conclusions: In addition to the proven in‐vivo activity of tempe, this confirms the potential antidiarrhoeal effect of both the soya products tempe and tofu. Significance and Impact of the Study: As tofu has a much greater circle of consumers, this finding is relevant for the health of a large part of the world’s population. 相似文献
53.
Aims: To assess the frequency of erythromycin- and tetracycline-resistant lactobacilli in Italian fermented dry sausages.
Methods and Results: We isolated lactobacilli colonies from 20 salami from the north of Italy (Piacenza province) using selective medium supplemented with erythromycin or tetracycline; we determined the minimum inhibitory concentration and searched for selected erythromycin and tetracycline resistance genes. A total of 312 lactobacilli colonies were genetically ascribed to 60 different strains belonging to seven Lactobacillus species. Lactobacillus sakei , Lactobacillus curvatus and Lactobacillus plantarum were the most frequently found species. Thirty strains (50%) were phenotypically resistant to erythromycin, 45 (75%) to tetracycline and 27 (45%) were resistant to both. The most frequently detected resistance genes were tet (M) and erm (B).
Conclusions: This study provides evidence of the presence of tetracycline- and, to a lesser extent, erythromycin-resistant lactobacilli in fermented dry sausages produced in northern Italy.
Significance and Impact of the Study: Although these antibiotic-resistant lactobacilli could serve as reservoir organisms, in our study, 16 of 20 salami could be considered safe in regard to possible antibiotic resistance gene transfer to pathogens, whereas 4 of 20 could represent a borderline situation. 相似文献
Methods and Results: We isolated lactobacilli colonies from 20 salami from the north of Italy (Piacenza province) using selective medium supplemented with erythromycin or tetracycline; we determined the minimum inhibitory concentration and searched for selected erythromycin and tetracycline resistance genes. A total of 312 lactobacilli colonies were genetically ascribed to 60 different strains belonging to seven Lactobacillus species. Lactobacillus sakei , Lactobacillus curvatus and Lactobacillus plantarum were the most frequently found species. Thirty strains (50%) were phenotypically resistant to erythromycin, 45 (75%) to tetracycline and 27 (45%) were resistant to both. The most frequently detected resistance genes were tet (M) and erm (B).
Conclusions: This study provides evidence of the presence of tetracycline- and, to a lesser extent, erythromycin-resistant lactobacilli in fermented dry sausages produced in northern Italy.
Significance and Impact of the Study: Although these antibiotic-resistant lactobacilli could serve as reservoir organisms, in our study, 16 of 20 salami could be considered safe in regard to possible antibiotic resistance gene transfer to pathogens, whereas 4 of 20 could represent a borderline situation. 相似文献
54.
Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages 总被引:2,自引:0,他引:2
Aymerich T Martín B Garriga M Vidal-Carou MC Bover-Cid S Hugas M 《Journal of applied microbiology》2006,100(1):40-49
AIM: To evaluate the biodiversity of lactobacilli from slightly fermented sausages (chorizo, fuet and salchichon) by molecular typing, while considering their safety aspects. METHODS AND RESULTS: Species-specific PCR, plasmid profiling and randomly amplified polymorphic DNA (RAPD)-PCR were used to characterize 250 lactic acid bacteria (LAB) isolated from 21 low acid Spanish fermented sausages. Lactobacillus sakei was the predominant species (74%) followed by Lactobacillus curvatus (21.2%) and Leuconostoc mesenteroides (4.8%). By plasmid profiling and RAPD-PCR 144 different strains could be differentiated, 112 belonging to Lact. sakei, 23 to Lact. curvatus and 9 to Leuc. mesenteroides. Ion-pair high performance liquid chromatography was used to detect biogenic amine production. Tyramine and phenylethylamine were produced by 14.4 and 12.4% of the isolates, respectively, all belonging to the species Lact. curvatus. The production of tyramine was stronger than that of phenylethylamine. Partial sequencing of the tyrosine decarboxylase gene from Lact. curvatus was achieved. A specific PCR assay to detect the Lact. curvatus tyramine-producers was designed. The disc diffusion test was used to detect antibiotic resistance among the isolates. Most isolates displayed resistance to vancomycin and gentamicin. Only four strains were resistant to most of the antibiotics tested. None of the isolates were resistant to erythromycin. CONCLUSIONS: Lactobacillus sakei would be the species of choice for further use as starter culture in fermented sausage production. Strain typing and characterization of biogenic amine production together with antibiotic susceptibility testing for the selection of starter cultures could help to increase the quality and safety of the products. SIGNIFICANCE AND IMPACT OF THE STUDY: Species-specific PCR, RAPD and plasmid profiling proved to be efficient at typing LAB at species and strain level. Information on biogenic amine production and transferable antibiotic resistance is important in order to avoid selection of strains with undesirable properties as starter cultures. 相似文献
55.
A selective medium (LC agar) was developed for enumeration of Lactobacillus casei populations from commercial yogurts and fermented milk drinks that may contain strains of yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus), probiotic bacteria (Lactobacillus acidophilus and bifidobacteria) and L. casei. Appropriate dilutions were pour-plated in specially formulated LC agar acidified to pH 5.1 and the plates incubated at 27°C for 72 to 96 h under anaerobic conditions. Growth of S. thermophilus was prevented by adjusting pH to 5.1. L. delbrueckii ssp. bulgaricus did not ferment ribose as the carbon source, as a result the organisms did not form colonies. L. acidophilus formed colonies on MRS-ribose agar; however, this organism did not grow in the specially formulated LC agar containing ribose. Similarly, Bifidobacterium spp. did not form colonies in LC agar. L. casei formed colonies on LC agar. © Rapid Science Ltd. 1998 相似文献
56.
57.
58.
Yousif NM Dawyndt P Abriouel H Wijaya A Schillinger U Vancanneyt M Swings J Dirar HA Holzapfel WH Franz CM 《Journal of applied microbiology》2005,98(1):216-228
AIMS: To identify enterococci from Hussuwa, a Sudanese fermented sorghum product, and determine their technological properties and safety for possible inclusion in a starter culture preparation. METHODS AND RESULTS: Twenty-two Enterococcus isolates from Hussuwa were identified as Enterococcus faecium by using phenotypic and genotypic tests such as 16S rDNA gene sequencing, RAPD-PCR and restriction fragment length polymorphism of the 16S/23S intergenic spacer region fingerprinting. Genotyping revealed that strains were not clonally related and exhibited a considerable degree of genomic diversity. Some strains possessed useful technological properties such as production of bacteriocins and H2O2 or utilization of raffinose and stachyose. None produced alpha-amylase or tannase. A safety investigation revealed that all strains were susceptible to the antibiotics ampicillin, gentamicin, chloramphenicol, tetracycline and streptomycin, but some were resistant to ciprofloxacin, erythromycin, penicillin and vancomycin. Production of biogenic amines or presence of genes encoding virulence determinants occurred in some strains. CONCLUSIONS: Enterococcus faecium strains are associated with fermentation of Sudanese Hussuwa. Some strains exhibited useful technological properties such as production of antimicrobial agents and fermentation of indigestible sugars, which may aid in stabilizing and improving the digestibility of the product respectively. SIGNIFICANCE AND IMPACT OF THE STUDY: Enterococci were shown to play a role in the fermentation of African foods. While beneficial properties of these bacteria are indicated, their presence in this food may also imply a hygienic risk as a result of antimicrobial resistances or presence of virulence determinants. 相似文献
59.
Agrawal Renu Rati E.R. Vijayendra S.V.N. Varadaraj M.C. Prasad M.S. Nand Krishna 《World journal of microbiology & biotechnology》2000,16(7):687-690
Idli is a traditional cereal/legume-based naturally fermented steamed product with a soft and spongy texture which is highly popular
and widely consumed as a snack food item in India. The predominant fermentation microflora comprises lactic acid bacteria
and yeasts and causes an improvement in the nutritional, textural and flavour characteristics of the final product. The flavour
profile of idli batter prepared with initial levels of 2 × 104 c.f.u. g−1 of Candida versatilis CFR 505 and 2 × 101 c.f.u. g−1 of Pediococcus pentosaceus CFR 2123 in 500 g idli batter, packed in polyester polylaminate pouches and stored at 30 ± 2 °C was periodically analysed by GC-MS. The desirable
flavour compounds such as ketones, diols and acids were found to be present upto 8 days of storage, whereas undesirable flavours
like sulphurous and oxazolidone compounds, ethanone and thiazole appeared in the batter subsequent to 6 days of storage. The
sensory attributes of idlis (final product) prepared from the stored batter related well to the determined flavour profile. The present study appeared
to indicate that the flavour profile of traditional fermented foods can be a reliable qualitative and quantitative parameter
for objective assessment.
This revised version was published online in July 2006 with corrections to the Cover Date. 相似文献
60.
Makoto Kito Shigeo Aibara Kiyozo Hasegawa Tadao Hata 《Bioscience, biotechnology, and biochemistry》2013,77(1):140-141
We tested the effect of oral administration of fermented sake lees with lactic acid bacteria (FESLAB) on a murine model of allergic rhinitis upon immunization and nasal sensitization with ovalbumin (OVA). We used Lactobacillus paracasei NPSRIk-4 (isolated from sake lees), and L. brevis NPSRIv-8 (from fermented milk) as starter strains to produce the FESLAB. Oral FESLAB administration resulted in the development of significantly fewer sneezing symptoms than those seen in sham control animals given sterile water. We also found that FESLAB suppressed the allergen-induced degranulation of RBL2H3 rat basophilic leukemia cells. 相似文献