全文获取类型
收费全文 | 204篇 |
免费 | 16篇 |
国内免费 | 2篇 |
专业分类
综合类 | 4篇 |
化学工业 | 21篇 |
轻工业 | 194篇 |
石油天然气 | 3篇 |
出版年
2024年 | 1篇 |
2023年 | 6篇 |
2022年 | 11篇 |
2021年 | 21篇 |
2020年 | 7篇 |
2019年 | 9篇 |
2018年 | 6篇 |
2017年 | 11篇 |
2016年 | 10篇 |
2015年 | 10篇 |
2014年 | 14篇 |
2013年 | 18篇 |
2012年 | 20篇 |
2011年 | 17篇 |
2010年 | 9篇 |
2009年 | 5篇 |
2008年 | 12篇 |
2007年 | 6篇 |
2006年 | 5篇 |
2005年 | 6篇 |
2004年 | 2篇 |
2003年 | 4篇 |
2001年 | 2篇 |
2000年 | 3篇 |
1999年 | 3篇 |
1997年 | 2篇 |
1993年 | 1篇 |
1988年 | 1篇 |
排序方式: 共有222条查询结果,搜索用时 31 毫秒
151.
Davood Zaeim Sabihe Soleimanian‐Zad Mahmoud Sheikh‐Zeinoddin 《Journal of food science》2014,79(1):M67-M73
Forty‐two strains of Lactobacillus bulgaricus isolated from locally made yogurts were examined and compared for bacteriocin producing ability using spot on lawn assay which improved by taking photo and image processing. Lb. bulgaricus K41 exhibited the highest inhibition level against indicators. K41 Bacteriocin‐like inhibitory substance is sensitive to proteolytic enzymes (proteinase K, pepsin, and trypsin) but α‐amylase makes slight reduction in its activity and it is resistant to lipase. This antibacterial peptide is extremely heat‐stable (121 °C for 15 min) and remains active over a wide pH range (pH = 2 to 10); also nonionic detergents (Tween‐20, Tween‐80, and Triton X100) showed no effect on its activity. The inhibitory spectrum is against Gram‐positive bacteria (except Staphylococcus aureus) with extremely antilisterial activity and it is almost ineffective against Gram‐negative bacteria. The mode of its action was identified as bactericidal against Listeria monocytogenes. The properties of K41 bacteriocin‐like inhibitory substance add to its safety as a biopreservative produced by a generally recognized as safe (GRAS) bacterium suggesting it can be used in hurdle technology for ready‐to‐eat foods as one of the main sources of Listeria contaminations. 相似文献
152.
Imran Javed Muhammad Ishtiaq Ali Bashir Ahmed Pir Bux Ghumro Abdul Hameed 《Food Biotechnology》2013,27(2):130-139
This study was conducted to optimize bacteriocin producing enterococcal strains isolated from indigenous fermented dairy products of Pakistan. Isolates IJ-06, IJ-21, and IJ-31 were identified as Enterococcus faecium and IJ-11 was identified as Enterococcus faecalis. All of these enterococcal isolates were catalase, gelatinase negative, and non-hemolytic on sterile sheep blood. Bacteriocin production trials confirmed E. faecium IJ-06, IJ- 21, and IJ- 31 as the potential producer of bacteriocin showing antimicrobial activity in cell-free supernatant (CFS). E. faecalis IJ-11 displayed activity after partial purification. Optimization of culture conditions for the production of bacteriocin by the selected strains showed that maximum production was achieved at 35–37°C with 1% inoculum after 16 h of incubation and at pH 7–8. The molecular mass of the partially purified enterocins falls in the range of 4.5–4.7 kDa. These enterocins were close to class IIa of bacteriocins and were highly active against Listeria monocytogenes, Bacillus subtilis, Bacillus cereus and other closely related strains. 相似文献
153.
154.
Statistical optimization of bacteriocin production by a natural isolate of Lactobacillus plantarum LR/14 was carried out in TGYE medium at 37°C and 200 rpm for 20h. In the first step of optimization using Plackett-Burman design, yeast extract, glucose and incubation period were identified as the most important factors for bacteriocin production. These factors were further optimized by response surface methodology (RSM) to understand their interaction and to determine their optimal levels. Results indicated that the maximum bacteriocin production was achieved in a medium containing glucose 2.0% and yeast extract 2.5%, and after an incubation period of 20h. An overall approximatley eightfold improvement in bacteriocin production was achieved as a result of optimization. These results indicated the importance of statistical tools in designing culture conditions for enhancing the production of bacteriocin from L. plantarum LR/14. Such an improved production will facilitate the application of bacteriocin, especially in food preservation. 相似文献
155.
Films containing antibacterial reagents, ethylenediamine‐tetraacetic acid disodium salt (EDTA) and Nisaplin®, were produced by coextrusion with poly(lactic acid) in the presence of a pharmaceutical grade glycerol triacetate. The incorporation of EDTA‐Nisaplin® particles resulted in a heterogeneous biphasic structure, as revealed by scanning electronic microscopy, confocal laser microscopy, and acoustic emission tests. The inclusion of glycerol triacetate reduced the Young's modulus and tensile strength, while enhancing the flexibility and the toughness of the resulting blends. The inclusion of the plasticizer also allowed the extrusion to occur at a temperature as low as 120°C to maintain the biological activity of Nisaplin®, which in combination with EDTA, plays a synergistic effect on suppression of the growth of the Gram‐negative bacteria, E. coli O157:H7. The films thus obtained show potential as packaging materials with a wide spectrum of antimicrobial activity. © 2010 Wiley Periodicals, Inc. J Appl Polym Sci, 2010 相似文献
156.
不同初始pH对丙酸杆菌细菌素发酵的影响 总被引:1,自引:1,他引:0
薛氏丙酸杆菌在不同初始pH下摇瓶厌氧发酵,测定发酵液的pH、生物量、还原糖、氨基氮及抑菌活性,探求不同初始pH对丙酸杆菌细菌素发酵的影响。将初始pH为6.0,6.5,7.0,7.5,8.0的培养基分批进行发酵,结果显示:丙酸杆菌在初始pH为6.5时,发酵第2d的生物量为8.4mg/mL,与其他初始pH的差异极显著(P<0.01);以酵母菌和恶臭假单胞菌为指示菌,发酵产物细菌素的抑菌活性在第7d达到最大,初始pH6.5的抑菌活性分别为19.203AU/mL和24.827AU/mL,与其他初始pH的差异均极显著(P<0.01),说明不同初始pH对丙酸杆菌细菌素发酵有很大的影响,其最适初始pH为6.5。 相似文献
157.
Lactic acid bacteria (LAB) are currently used by food industries because of their ability to produce metabolites with antimicrobial activity against gram-positive pathogens and spoilage microorganisms. The objectives of this study were to identify naturally occurring bacteriocinogenic or bacteriocinogenic-like LAB in raw milk and soft cheese and to detect the presence of nisin-coding genes in cultures identified as Lactococcus lactis. Lactic acid bacteria cultures were isolated from 389 raw milk and soft cheese samples and were later characterized for the production of antimicrobial substances against Listeria monocytogenes. Of these, 58 (14.9%) LAB cultures were identified as antagonistic; the nature of this antagonistic activity was then characterized via enzymatic tests to confirm the proteinaceous nature of the antimicrobial substances. In addition, 20 of these antagonistic cultures were selected and submitted to genetic sequencing; they were identified as Lactobacillus plantarum (n = 2) and Lactococcus lactis ssp. lactis (n = 18). Nisin genes were identified by polymerase chain reaction in 7 of these cultures. The identified bacteriocinogenic and bacteriocinogenic-like cultures were highly variable concerning the production and activity of antimicrobial substances, even when they were genetically similar. The obtained results indicated the need for molecular and phenotypic methodologies to properly characterize bacteriocinogenic LAB, as well as the potential use of these cultures as tools to provide food safety. 相似文献
158.
Svetoslav Dimitrov Todorov Monica Wachsman Elisabetta Tomé Xavier Dousset Maria Teresa Destro Leon Milner Theodore Dicks Bernadette Dora Gombossy de Melo Franco Manuella Vaz-Velho Djamel Drider 《Food microbiology》2010
The bacteriocin-producing strain Enterococcus faecium ST5Ha was isolated from smoked salmon and identified by biomolecular techniques. Ent. faecium ST5Ha produces a pediocin-like bacteriocin with activity against several lactic acid bacteria, Listeria spp. and some other human and food pathogens, and remarkably against HSV-1 virus. Bacteriocin ST5Ha was produced at high levels in MRS broth at 30 °C and 37 °C, reaching a maximum production of 1.0 × 109 AU/ml, checked against Listeria ivanovii ATCC19119 as target strain and surrogate of pathogenic strain Listeria monocytogenes. The molecular weight of bacteriocin ST5Ha was estimated to be 4.5 kDa according to tricine-SDS-PAGE data. Ent. faecium ST5Ha harbors a 1.044 kb chromosomal DNA fragment fitting in size to that of pediocin PA-1/AcH. In addition, the sequencing of bacteriocin ST5Ha gene indicated 99% of DNA homology to pediocin PA-1/AcH. The combined application of low levels (below MIC) of ciprofloxacin and bacteriocin ST5Ha resulted in a synergetic effect in the inhibition of target strain L. ivanovii ATCC19119. Bacteriocin ST5Ha displayed antiviral activity against HSV-1, an important human pathogen, with a selectivity index of 173. To the best of our knowledge, this is the first report on Ent. faecium as a potential producer of pediocin-like bacteriocin with antiviral activity. 相似文献
159.
160.
Purification and partial characterization of antilisterial bacteriocin produced by Pediococcus pentosaceus KJBC11 from Idli batter fermented with Piper betle leaves 下载免费PDF全文
Bacteriocins are natural antimicrobial agents mainly act against closely related bacteria and at times unrelated organisms including various food spoilage and pathogenic organisms. Bacteriocins from Lactic Acid Bacteria (LAB) have been widely used for food preservation because of their safety nature. In this study, bacteriocin from Pediococcus pentosaceus KJBC11 was purified with the recovery of 15%, using cell adsorption‐desorption technique, gel permeation chromatography, hydrophobic interaction chromatography, and reversed phase HPLC successively. Molecular weight of bacteriocin KJBC11 was determined to be 4.5 kDa using Tricine SDS‐PAGE. The bacteriocin KJBC11 showed strong inhibitory activity against various Gram‐positive and Gram‐negative pathogens. Bacteriocin KJBC11 activity was not altered when treated with amylase, lipase, and trypsin but inactivated by protease and proteinase enzyme treatment. It was heat stable (100°C, 1 hr) and exhibited strong antimicrobial activity within the pH 3–7. Its mode of action was bactericidal in nature as revealed against Listeria monocytogenes showing leakage of internal contents out of the cell. Bacteriocin KJBC11 could belong to Class IIa‐pediocin like bacteriocins based on its characteristics as well as the presence of pediocin gene in the genome of the isolate KJBC11.