Streptococcus thermophilus
英
美
网络 嗜热链球菌; 嗜熱鏈球菌; 链球菌; 嗜热乳酸链球菌; 嗜热多醣链球菌
双语例句
- Fleshy body of any of numerous edible fungi. Effect of Addition of Streptococcus thermophilus Phages on Yogurt Quality
各种食用真菌肉质体。嗜热链球菌噬菌体对酸奶质量的影响 - Isolation and RAPD Analysis of Streptococcus thermophilus from Commercial Yoghurt
市售酸乳中嗜热链球菌的分离及RAPD分析 - Impact of different concentrations of cysteamine on Streptococcus thermophilus culture in vitro
不同浓度半胱胺对嗜热链球菌体外培养的影响 - Effect of amino acid and milk composite culture on the growth of Streptococcus thermophilus
氨基酸与牛乳复合培养液对嗜热链球菌生长的影响 - Protective Reagent and Techniques for Active Microbial Agents of Streptococcus thermophilus
嗜热链球菌活菌制剂保护剂及其工艺 - Effect of Addition of Streptococcus thermophilus Phages on Yogurt Quality
嗜热链球菌噬菌体对酸奶质量的影响 - Purification Study on Exopolysaccharides Produced by Streptococcus thermophilus Tx from Tibetan Kefir
藏灵菇源嗜热链球菌Tx菌株胞外多糖的纯化研究 - In this experiment, Lactobacillus bulgaricus and Streptococcus thermophilus were used to co-ferment porcine bone powder for enhancing free calcium level in fermentation broth.
本实验利用保加利亚乳杆菌和嗜热链球菌混合菌种对猪骨粉进行发酵，以期提高发酵液中游离钙的含量。 - The TTC method which uses Streptococcus Thermophilus as test bacteria is a standard method to detect antibiotics residues in milk in China.
利用嗜热链球菌为菌种检验牛奶中抗菌素残留的氯化三苯基四氮唑法（TTC法），是我国的国家标准方法。 - Effect of 19 kinds of amino acid on the growth of Streptococcus Thermophilus
十九种氨基酸对嗜热链球菌生长的影响 - The result of the experiment showed: three bacteria strains from the Culture were isolated, where one was Lactobacillus bulgaricus and the others were Streptococcus thermophilus.
结果表明，从发酵剂中分离到三株菌。其中一株鉴定为德氏乳杆菌保加利亚亚种，两株为嗜热链球菌。 - The yoghurt beverage, using milk and the hydrolysate of Jerusalem artichoke by inulinase as main raw materials, was prepared by Lactobacillus bulgaricus and Streptococcus thermophilus ( 1:1).
以菊芋、牛奶为主要原料，将菊芋酶法水解，选取嗜热链球菌和保加利亚乳杆菌（1∶1）的混合菌种为发酵剂进行乳酸发酵生产酸乳饮料。 - Streptococcus thermophilus and Lactobacillus bulgaricus fermented in skim milk were analyzed by high performance ion-exchange chromatograph.
应用高效离子交换色谱对脱脂乳发酵体系中的嗜热链球菌和保加利亚乳杆菌进行色谱表征。 - The MIC of nisin to Streptococcus thermophilus was determined by serial twofold dilutions in skim milk medium and whey medium.
采用两倍稀释法在脱脂乳培养基和乳清培养基中测定了nisin对嗜热链球菌9的最小抑菌浓度（MIC）。 - Milk with different ginger juice contents was fermented at 42 ℃ by Lactobacillus bulgaricus ( Lb) and Streptococcus thermophilus ( St).
以保加利亚乳杆菌（Lb.）、嗜热链球菌（St.）为发酵菌种，对含有不同姜汁添加量的姜汁牛奶在42℃条件下进行发酵。 - The two nisin-resistant Streptococcus thermophilus strains 9.31 and 9.4, fit for two yogurt culture were gained and assayed by production performance identification and genetic stability test.
经生产性能鉴定和遗传性状实验，获得两株适宜做酸奶发酵剂的nisin抗性嗜热链球菌9.31和9.4。 - Taro was used as raw material, the carrageenan, sodium citrate and others as the adjuncts. Lactobacillus bulgaricus and Streptococcus thermophilus with the proportion of 1:1 were added for fermentation.
以香芋为原料，以卡拉胶、柠檬酸钠等为辅料，添加1∶1的保加利亚乳杆菌与嗜热链球菌发酵，探讨乳酸菌发酵制备香芋饮料和香芋果冻的工艺条件。 - Selection on the Best Growth Promoter to Streptococcus thermophilus and Lactobacilli
嗜热链球菌和乳杆菌最佳促生长剂的选择 - Structure biosynthesis and genetic regulation of exopolysaccharide production in Streptococcus thermophilus
嗜热链球菌胞外多糖的结构生物合成与遗传调控 - Study on the buffer of improving bacteria of streptococcus thermophilus
嗜热链球菌增菌缓冲剂的研究 - The result shows that Streptococcus thermophilus has the better selenium endurance ability.
结果表明：嗜热链球菌的耐硒能力较好。 - Study on Solid-State Medium for Streptococcus thermophilus
嗜热链球菌固态培养的研究 - Influence of yogurt of Lactobacillus bulgaricus and Streptococcus thermophilus on weight and immune cells of irradiated mice
摄入酸奶对辐照小鼠体重和免疫细胞的影响 - Selective enumeration media were designed for four strains of Lactobacillus acidophilus, Lactobacillus plantarum, Streptococcus thermophilus and Lactobacillus bulgaricus in accordance with their selective utilization of different carbohydrates.
根据嗜酸乳杆菌、植物乳杆菌、嗜热链球菌和保加利亚乳杆菌对不同碳水化合物的选择性利用，设计了适合上述4种乳酸菌的选择性计数培养基，并对其效果进行了验证。 - Study on metabolic rules of Streptococcus thermophilus during concentrated cultures
嗜热链球菌超浓缩培养过程中菌体生化代谢规律研究 - The method of double layer MRS medium and MRS medium in test tube can enumerate Streptococcus thermophilus selectively;
采用MRS培养基的双层平板法和MRS培养基的试管法可对嗜热链球菌进行选择性计数； - The biochemical essay was designed based on several sugars and arginine metabolic differences between Lactococcus lactis and Streptococcus thermophilus at the level of species, and its result had 2 distinct fermentation types which classified these strains as 2 microbial population, one was Lactococcus lactis ssp.
依据各菌种生化代谢差异设计生化试验，得到了2个发酵型，将其鉴定为2个菌群（乳酸乳球菌乳酸亚种和嗜热链球菌）； - Streptococcus thermophilus and Lactobacillus bulgaricus are major strains to the production of yoghurt starter.
嗜热链球菌及保加利亚乳杆菌是生产酸奶发酵剂的主要菌种。 - Bacteria commonly used in fermented milk are Lactobacillus rhamnosus, Lactobacillus bulgaricus and Streptococcus thermophilus.
一般发酵乳中常用的菌种有保加利亚乳杆菌、鼠李糖乳杆菌、嗜热链球菌等。 - The yogurt is one kind of fermented dairy products fermented by Lactobacillus bulgaricus and Streptococcus thermophilus, which uses fresh milk as the main raw material and also contains a lot of viable lactic acid bacteria.
酸奶是以新鲜牛奶为主要原料，利用保加利亚乳杆菌（Lactobacillusbulgaricus）和嗜热链球菌（Streptococcusthermophilus）等微生物，通过乳酸发酵作用而得到的一种发酵型乳制品，其中含有大量的活性乳酸菌。