thermoduric bacteria

Preliminary Study on Surviving Thermoduric Bacteria in Evaporated Milk

淡炼乳中残留耐热菌的初步研究

Isolation and identification of thermoduric bacteria in UHT sterilized milk

UHT杀菌乳中耐热菌的分离与鉴定

Thermoduric Bacteria in Milk and Their Counting

乳中的耐热菌及其计数法

Inspection Report on Contamination of Thermoduric Bacteria and Antibiotic in Dairy Products

各种乳制品中耐热菌和抗菌素污染情况的检验报告

These thermoduric bacteria were nonpathogenic bacteria, but they could grow and multiply as well as lead to milk deterioration in storage and circulation in eligible condition.

虽然这些耐热菌均为非致病菌，但是遇到适宜条件，这些耐热菌会生长繁殖，导致乳产品在贮藏和流通过程中发生变质。

The results revealed that properly reducing the concentration of protein can decrease the thermostability of thermoduric bacteria. 3.

结果表明，适当降低豆腐凝固时的蛋白质浓度，能够降低细菌的耐热性能。