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Science and Technology of Food Industry > 2007 > (04): 226-227.

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[1]	HU Sijia, LI Xinfu, XIONG Qiang. Research Progress in the Application of ε-Polylysine as a Natural Preservative in Food[J]. Science and Technology of Food Industry, 2022, 43(6): 452-459. DOI: 10.13386/j.issn1002-0306.2021040076
[2]	WANG Jun-hua, WANG Yi-fen, QIU Ji-ying, ZHAO Shuang-zhi, LI Chun-xiang, WANG Wei-ting, GUO Dan-yang, ZHOU Qing-xin, CHEN Lei-lei. Antiseptic and Antimicrobial Effects of ε-polylysine on Oysters[J]. Science and Technology of Food Industry, 2019, 40(24): 270-275. DOI: 10.13386/j.issn1002-0306.2019.24.044
[3]	WU Chen-qi, FU Jiao-long, CHEN Dong-quan, QIAN Da-wei, LI Liang-zhi, HU Cui-ying, WANG Tao-yun. Breeding of ε-poly-L-lysine producing strain with combined mutation and the optimization of its fermentation medium[J]. Science and Technology of Food Industry, 2015, (18): 186-192. DOI: 10.13386/j.issn1002-0306.2015.18.029
[4]	ZHANG Jian-guo, QIAN Hui-fang, CHEN Xiao-ming. Batch fermentation kinetics of ε-Polylysine by Streptomyces Albus KD-11[J]. Science and Technology of Food Industry, 2014, (12): 222-225. DOI: 10.13386/j.issn1002-0306.2014.12.040