I Isolation, identification and metabolisms of LAB 1. Isolation and identification of LAB Preface:
Protocols
1) Classification/identifications of LAB
2) Method of homology analysis of DNA
3) Comparisons of characteristics of morphology, physiology ......etc.
2. Metabolism of LAB 1) Method of analyzing metabolisms of LAB
2) Method of assaying enzyme relative metabolisms. 3) Expression of DNA coding enzymes relative metabolisms ......etc.
3. Survival lactic acid bacteria in the human stomach and intestines 1) Method of analyzing LAB in human stomach and intestines
2) Analysis of mechanisms of Survival LAB under the stress conditions. 3) Expression of DNA coding protein relative stress ......etc.
4. The proteolytic systems of lactic acid bacteria 1) Method of assaying proteolytic enzymes.
2) Method of cloning of proteolytic enzymes in LAB. 3) Expression of DNA coding proteolytic enzymes in LAB ......etc.
5. Stress responses in lactic acid bacteria 1) Method of analyzing metabolisms of LAB under stress tolerance.
2) Method of assaying metabolisms under the stress conditions.
3) Expression of DNA coding resistant protein ......etc.
6. Lactic acid bacteria in marine 1) Method of analyzing marine LAB.
2) Method of DGGE analysis marine LAB.
3) Method of homology analysis of DNA of marine LAB.
4) Comparisons of characteristics of morphology, physiology of marine LAB.
7. Responses of lactic acid bacteria to oxygen 1) Method of analyzing metabolisms of LAB under oxygen condition.
2) Method of assaying metabolisms under oxygen condition.
3) Expression of DNA coding resistant protein ......etc.
8. Spore-forming lactic acid bacteria 1) Method of analyzing spore forming of the LAB.
2) Method of analyzing DNA coding spore formation......etc.
Section II -Application of industry of lactic acid bacteria- 9. Applications of tannase in lactic acid bacteria for wine or beer production 1) Method of screening high tannase LAB
2) Method of assaying tannase in LAB. 3) Method of cloning tannase in LAB. ......etc.
10. Roles of hydroxyl fatty acid converting LAB for alcohol beverages production and it conversion mechanisms. 1) Method of screening LAB producing high hydroxyl fatty acid.
2) Method of assaying hydroxyl fatty acid in LAB.
3) Roles of hydroxyl fatty acid under stress conditions.
4) Method of cloning hydroxylase. ......etc.
11. Yogurt production 1) Method of analysis of yogurt quality.
2) Method of assessing LAB ......etc.
12. Cheese production 1) Method of analysis of cheese curd quality.
2) Method of assessing LAB for cheese curd......etc.
13. Elimination of fishy order by LAB and their applying. Preface:
1) Method of screening LAB eliminating fishy order.
2) Method of assaying fishy order.
3) Application of fishy order eliminating LAB. ......etc.
14. Using LAB in Bakery （Sour dough or Panettone Bread） 1) Method of analysis of bread quality.
2) Method of analysis of aroma in bread. 3) Method of assessing LAB for bread......etc.
