Study on new fusant creation from Lactobacillus bulgaricus and Bacillus subtilis var. natto and their physiological characterization
碩士 === 國立屏東科技大學 === 食品科學系 === 94 === The contents of abstract in this thesis: Selected the characteristic of Bacillus subtilis var. natto can utilize starch and good growth in aerobic condition and the Lactobacillus bulgaricus can produce acid characteristic were used for preparation of new fusant,...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/25391540469716164169 |