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Showing results 1 to 9 of 9

Publication Year	Title	Author(s)	Department
2024	以大腸桿菌建立紫色桿菌素生產系統與功能性細菌纖維素製備 Violacein secretion system construction utilizing heterologous plasmid expression in Escherichia coli and production of functional bacterial cellulose	林郁芸; Yu-Yun Lin	生物科技研究所
2023	以幾丁聚醣修飾之泡沫培養基生產多孔性細菌纖維素作為活性包材之應用 In situ modification of bacterial cellulose utilizing foaming medium with chitosan and its application in food packaging	洪翎; Ling Hong	食品科技研究所
2023	以生物反應器擴大培養並優化機能性臺灣藜發酵乳製品及其抗衰老功效評估 Optimization of Functional Fermented Djulis Dairy Products along with Bioreactor and Its Potentials in Anti-aging Effects	蘇昭絹; Chao-Chuan Su	食品科技研究所
2024	利用共培養木質醋酸菌和基因工程大腸桿菌製備多孔性細菌性纖維/黑色素複合膜及其重金屬離子吸附功能之研究 Foaming bacterial cellulose/biosynthetic melanin production through co-culturing Komagataeibacter xylinus and genetically modified Escherichia coli for heavy metal adsorption application	顧子嵐; Tzu-Lan Ku	生物科技研究所
2023	利用非釀造清酒酵母菌共培養製備清酒之品質分析 Production and property analysis of sake by co-cultivation with non-Saccharomyces yeasts	林歆珮; Hsin-Pei Lin	食品科技研究所
2023	發展幾丁聚醣微粒作為臺灣藜發酵物載體以提升其減緩PM2.5誘導活性氧化物產生 Developing chitosan microparticles as carriers for fermented Chenopodium formosanum extract to ameliorate PM2.5-induced ROS production	黃宏毅; Hong-Yi Huang	食品科技研究所
2023	評估固態發酵發芽臺灣藜胜肽其延緩衰老之功效 Evaluation of Solid-state Fermentation of Chenopodium formosanum Sprouts Peptide with Anti-senescence Activity	黃筱筑; Hsiao-Chu Huang	食品科技研究所
2023	酵母菌共發酵於巨峰葡萄酒類釀造之研究 Co-culture Fermentation in Kyoho Wine Making	賴沿佐; Yen-Tso Lai	生物科技研究所
2025	野生食用菇類作為藥品與化妝品潛在應用性之研究 Research into the Potential Use of Wild Edible Mushrooms as Pharmaceuticals and Cosmetics	丸田恵人; Keito Maruta	生物科技研究所

Showing results 1 to 9 of 9