kefir
英
美
n. （克菲尔）酸牛乳酒
COCA.46041
双语例句
- Especially for kefir and yogurt, you want to see that it says it has live and active cultures, she says.
她说：尤其是克菲尔和酸奶，你想看见标签上写含活性菌。 - Objective To investigate the cholesterol-reducing effects of complex bacteria leaven ( CBL) from Kefir Grain milk yoghurt in experimental hypercholesterolemia rats.
目的探讨藏灵菇源酸奶复合菌发酵剂对实验性高胆固醇血症大鼠降胆固醇作用。 - It is estimated that cultured milks such as sour cream, kefir and others constitute 30% of the total market.
估计酸奶油、克菲尔等这类产品占有总市场约30%的份额。 - There are a host of organic, soy, custards, Greek-style, and kefir, a liquid yogurt.
那有大量的有机物质、大豆、奶油冻、希腊风格的、酸乳酒、液体酸奶。 - Palynology Identification of Genetic Stability of Several Yellow Peach Variants Identification and Phylogenetic Study of Bacterial Cellulose-producing Strain from Water Kefir
黄桃变异株系遗传稳定性的孢粉学鉴定水开菲儿中一株细菌纤维素生产菌株的分离鉴定及系统发育分析 - This paper presents proliferation conditions and lactic acid fermentation characteristics of Tibetan kefir grains.
对藏灵菇菌增殖条件及其产乳酸特性进行了研究。 - Study on Tolerance Characteristics of the Gastrointestinal Tract and Cholesterol-Lowering Effects of Kluyveromyces marxianus M3 from Tibetan Kefir
藏灵菇酵母菌M3耐胃肠道逆环境特性及降胆固醇的实验研究 - Studies on the Characteristics of Bile Salt Hydrolase by Kluyveromyces marxianus M3 from Tibetan Kefir
蔵灵菇源克鲁维酵母M3菌株胆盐水解酶的特性研究 - Identification and Phylogenetic Study of Bacterial Cellulose-producing Strain from Water Kefir
水开菲儿中一株细菌纤维素生产菌株的分离鉴定及系统发育分析 - In this paper, functional Kefir yogurt starter was produced by Lactococcus and Lactobacillus isolated from Kefir grains.
本文利用开菲尔粒中分离的乳球菌和乳杆菌采用混合发酵法研制开菲尔酸奶复合发酵剂。 - Some of the best sources of these friendly bacteria are cultured dairy products – like yogurt and kefir.
一些最好来源，这些友好的细菌培养乳制品-如酸奶和酸牛奶。 - Study on the cholesterol-reducing effects of complex bacteria leaven from Kefir grain milk yoghurt in rats
藏灵菇源酸奶复合菌发酵剂对大鼠降胆固醇的研究 - 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 - Study on Processing Technology of Sugar-free Kefir Drink with Peanut and Banana
无糖花生香蕉开菲尔饮料生产工艺研究 - The doctor suggested to feed the baby raw kefir ( Qephor) instead of the commercial infant formula.
医生建议给婴儿喂生的酸乳酒，而不是商业化的婴儿配方奶粉。 - Kefir is fermented by many kinds of lactobacillus and yeasts.
开菲尔乳是由数种乳酸菌及酵母菌共同发酵而得。 - Study on the effect of reducing cholesterol in vitro by Lactobacillus plantarum isolated from Kefir
分离自Kefir的植物乳杆菌体外降胆固醇作用的研究 - After the comparison, we choose the grainy Kefir grain as the object on which we make our study.
通过对比在以后的课题研究中采用了粒状开菲尔粒。 - The results showed that bacterial community of Tibetan kefir grains was more complex than that of yeast. The bacteria communities between different Tibetan kefir grains showed 78%~ 84% similarity, and yeast 80%~ 92%.
结果表明，藏灵菇中细菌的种群结构较酵母菌的复杂，不同来源的藏灵菇中细菌种群结构的相似性为78%~84%，酵母菌种群结构的相似性为80%~92%。 - Fermented characteristic and flora proportion of kefir grains were no changes after increasing.
增殖后的开菲尔粒的发酵特性及菌群比例均没有变化。 - An ancient but new-style milk beverage-Kefir was introduced in this paper.
对一种古老而新型的酒精性发酵乳饮料&开菲尔（Kefir）做了一般性介绍。 - Study on Fermentation Properties of Tibetan kefir
藏灵菇发酵奶发酵特性的研究 - Using kefir grain as culture starter to preparation of cow, s koumiss was studied.
对利用生产酸牛乳酒（Kefir）的发酵剂（KefirCulture）制备牛乳酸马奶酒（或称模拟酸马奶酒）进行了研究。 - 【 Conclusion 】 An effective microbial screening technology based on molecular microbiology was established in this study, providing theoretical basis and rich microbial resources for the development of Tibetan Kefir pure-culture starter.
结论本研究建立了一种基于分子生态的微生物高效筛选技术，为藏灵菇纯培养发酵剂的开发提供了理论依据及丰富的菌种资源。 - Study on Molecular Characterization of Microbial Communities in Tibetan kefir Grain
藏灵菇微生物种群结构的分子特性研究 - The distribution of microorganisms in Tibetan Kefir grains was observed by scanning electronic microscope.
用扫描电镜观察了藏灵菇中微生物的分布，藏灵菇内层细菌密度比外层小，以弯曲长杆菌为主，有部分椭园形酵母，同时可以观察到有相互交织的纤维结构。 - Kefir is a kind of slightly sour taste and bubble feeling fermentation product which origins from the Caucasian region.
开菲尔是一种起源于高加索地区，具有轻微起泡性的酒精性饮料。 - The changes of pH, acidity, microbial counts and utilization of lactose during Kefir fermentation were studied.
跟踪整个发酵过程的pH、酸度、微生物数的变化趋势及乳糖利用情况。 - Kefir uses Kefir grains as a starter and fermented in milk or goat milk.
它是以牛乳或羊乳为原料，以开菲尔粒为发酵剂发酵而成的。 - The results showed that Kefir has more advantages than yogurt and antibiotics.
结果表明，开菲尔抑菌能力要明显优于普通酸奶，与抗生素相比，也有一定的优势。