发酵乳杆菌 Lactobacillus fermentum英语短句 例句大全

发酵乳杆菌,Lactobacillus fermentum

1)Lactobacillus fermentum发酵乳杆菌

1.Experimental study of casein phosphopeptide-amorphic calcium phosphate on acid production ofLactobacillus fermentum;酪蛋白磷酸肽钙磷液对发酵乳杆菌产酸影响的实验研究

2.Transgalactosylation activity of beta-galactosidase produced byLactobacillus fermentum K4;发酵乳杆菌β-半乳糖苷酶转糖基活性研究

3.Ninty strains ofLactobacillus fermentum were isolated from traditional dairy products of Chinese minority nationalities(53 strains from Tibet, 1 from Inner Mongolia, 7 from Yun Nan and 29 from Mongolia), and the resistance of the strains to acid, simulated gastrointestinal juice, bile salts , were evaluated.从西藏、内蒙古、云南和蒙古国等地区自然发酵乳制品中,经分离得到90株发酵乳杆菌(西藏53株、内蒙古1株、云南7株和蒙古国29株)。

英文短句/例句

1.Studies on Lysogenic Lactobacillus Fermentum and Its Temperate Bacteriophages;溶源性发酵乳杆菌及其温和噬菌体的研究

2.The studies of the fermented milk ace restrain peptide by lactobacillus helveticus瑞士乳杆菌发酵乳ACE抑制肽的研究

3.Studies on Kinetics of Lactic Acid Fermentation by Lactobacillus Rhamnosus鼠李糖乳杆菌乳酸发酵动力学的研究

4.Study on the Technology of Soybean Milk Fermentation by Lactobacillus Rhamnosus and Lactobacillus Casei鼠李糖乳杆菌与干酪乳杆菌发酵大豆乳工艺研究

5.The Research of Functional Properties of Bifidobacterium BB12 Fermented Milk双歧杆菌BB12发酵乳功能特性的研究

6.Optimization of Fermentation Conditions of Lactobacillus acidophilus for Extracellular Polysaccharide Production嗜酸乳杆菌胞外多糖发酵条件的优化

7.Roles of Lactobacillus paralimentarius 412 in Sourdough Fermentation类食品乳杆菌412对酸面团发酵的影响

8.Study on Batch Fermentation Technology of Lactobacillus plantarum Lp-2植物乳杆菌Lp-2分批发酵工艺的研究

9.Fermentation and Extraction of Lactate Dehydrogenase from Lactobacillus Plantarum;植物乳杆菌乳酸脱氢酶发酵与提取方法研究

10.Study on Fermentative Production of D(-)-lactic Acid from Glucose by Sporolactobacillus Sp.;芽孢乳杆菌发酵葡萄糖制备D（-）-乳酸的研究

11.Study on Lactic Acid Fermentation Technology by Rhizopus Oryzae and Lactobacillus Rhamnosus;米根霉和鼠李糖乳杆菌乳酸发酵工艺的研究

12.Studies on the Process Technology and Gelation Characteristics of Soymilk Fermented by Lactobacillus Acidophilus;嗜酸乳杆菌发酵豆乳工艺及其凝胶特性的研究

13.Effect of Fermented Dairy Prepared by Lactobacillus acidophilus on Blood Pressure in Rat;嗜酸乳杆菌发酵乳对大白鼠血压的影响研究

14.Researches on the Function of Fermented Soymilk with Lactobacillus Acidophilus on Serum Lipid嗜酸乳杆菌发酵豆乳降血脂功能的研究

15.Biodiversity of Lactobacilli from fermented milk products in Northern Tibet藏北地区传统发酵乳中乳杆菌的多样性分析

16.Optimization of Fermentation Conditions of Lactobacillus helveticus for Producing Milk-derived ACE Inhibitory Peptides瑞士乳杆菌发酵乳制备ACE抑制肽的条件优化

17.Stability of Soymilk Beverage Fermented with Lactobacillus acidophilus嗜酸乳杆菌发酵豆乳饮料的稳定性研究

18.Optimization of Soybean Milk Fermentation by Lactobacillus rhamnosus and Lactobacillus casei干酪乳杆菌纯种发酵大豆乳培养基的优化调配

相关短句/例句

Lactobacillus fermentum JCM1173发酵乳杆菌JCM1173

1.Using moderate fermentation ofLactobacillus fermentum JCM1173 to substitute nitrite for developing the red color of cured meat sausages was presented in this paper.将发酵乳杆菌JCM1173适度发酵,在红肠生产中替代亚硝酸盐,以形成红肠的特征性腌肉红色,并和常规的生产作对照。

3)Brevibacterium lactofermentum乳酸发酵短杆菌

1.Redirection and Analysis of the Carbon Flux to the Biosynthetic Pathwayof Lysine inBrevibacterium lactofermentum;乳酸发酵短杆菌中碳架流向赖氨酸的导向与分析

2.Effects of Nutrition Factors on the Biosynthesis of Lysine in a Lysine ProducerBrevibacterium lactofermentum FP094;营养因子对乳酸发酵短杆菌合成赖氨酸的影响

4)Lactobacillus fermentum发酵乳酸杆菌

1.Influence on the growth of human colon cancer xenograft in nude mice and immune function in KM mice byLactobacillus fermentum;发酵乳酸杆菌对人结肠癌裸鼠移植瘤生长及免疫功能的影响

2.A Study on Biological Characteristics ofLactobacillus fermentum Applied in Feed;饲用发酵乳酸杆菌(Lactobacillus fermentum)生物学特性的研究

3.In this study,a feeding experiment and a slaughter experiment were conducted to investigate the effects ofLactobacillus fermentum on growth performance and meat quality of growing-finishing pig,so as to provide an theoretical basis for exploitation of this additive.为开发乳酸杆菌类饲料添加剂提供理论依据,本研究采用饲养试验和屠宰试验观察饲粮中添加发酵乳酸杆菌对生长肥育猪生长性能和肉品质的影响。

5)fermentation products of Lactobacillus乳杆菌发酵产物

6)Lactobacillus fermentum DF-4发酵乳杆菌DF-4

1.This strain was identified as Lactobacillus fermentum with API identification system and 16srRNA sequence alignment and was nominated asLactobacillus fermentum DF-4.经API50CHL系统及16SrDNA基因序列比对鉴定为发酵乳杆菌Lactobacillus fermentum,命名为发酵乳杆菌DF-4。

延伸阅读

含双尾菌发酵乳制品原料配方1.双尾菌菌母：脱脂乳粉250克 干酵母10克 精制纤维20克 二裂杆菌 菌母若干2.含双尾菌酸奶：鲜奶18.68千克 脱脂乳粉0.2千克 干酵母0.02千克 精制苹果渣0.1千克 嗜热链球菌菌母0.4千克 保加利亚杆菌菌母0.2千克 双尾菌菌母2千克3.含双尾菌酸奶饮料：脱脂奶粉3.3千克 嗜热杆菌菌母0.4千克 羧甲基纤维素0.3千克 蔗糖4千克 香料0.1千克 发酵乳20千克 双尾菌菌母3千克制作方法1.制双尾菌菌母：在1720毫升水中添加250克脱脂奶粉和10克干酵母，使之溶解。然后添加20克精制纤维，使之均匀分散。将得到的溶液加热到70℃后，在14.7兆帕(50千克/厘米2)压力下均质化，接着用95℃的温度加热杀菌5分钟，然后冷却到37℃，在得到的溶液中接种5%二裂杆菌菌母，将混合物培养16小时后，冷却至5℃，得到含双尾菌的发酵乳制品2000克。测定双尾菌的菌数为38×108/毫升，在5℃温度下保存10日后，测定的菌数为32×108/毫升(存活率85%)。该制品可作为菌母用于发酵乳制品制造。