thermophilus的例句大全

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。

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

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 proper ratio of bulgaricus and thermophilus was 1:1, and inoculation quantity was 3.0%.

使用保加利亚乳酸杆菌和嗜热乳酸链球菌比例为1：1的混合菌种，接种量为3.0%。

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 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 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。

STUDY ON BACTERIAL LEACHING OF COPPER SULPHIDE ORE FROM RESIDUAL PILLAR AT COPPER MINE Leaching of Copper From Chalcopyrite Concentrate, Qinghai by Thermophilus Acidophilus Bacteria

铜矿山残留硫化铜矿细菌浸出试验研究嗜热嗜酸菌浸出青海某黄铜矿精矿试验研究

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 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）。

The optimum cryoprotectants formula for S. thermophilus was determined by the orthogonal trial as: nonfat milk powder 12%, trehalose 1%, glycerol 3%, sodium glutamine 1%. The stability equation during storage was established by the accelerated storage test.

通过正交试验设计，确定适合嗜热链球菌最佳冻干保护剂配方为脱脂乳粉12%，海藻糖1%，甘油3%，谷氨酸钠1%（均为质量分数）。

Some physiological and biochemical experiments were done on T-1. As a result, T-1 was a thermophilus strain and 50 ℃ was its suitable temperature.

乳酸菌T-1的生理生化特性研究发现，它是一株嗜热的乳酸杆菌，最适生长温度为50℃，对其形态特性及生理生化特性进行了描述。

The key are active bacteria in yogurt, specifically Lactobacillus bulgaricus and Streptococcus thermophilus.

酸奶有助于缓解口臭的关键在于酸奶里的活性细菌, 尤其是乳酸菌和喜温的链球菌.