词语大全 lactic acid bacteria中文翻譯

Posted 2022-08-14 微生物

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词语大全 lactic acid bacteria中文翻譯

Acid production of lactic acid bacteria is sufficient to coagulate milk proteins .
乳酸細菌產生的酸足以使乳蛋白質凝固。

Study on the culture conditions of l - lactic acid bacteria
乳酸細菌培養條件的研究

Study on pving lactic acid bacteria by making microcapsule
飲料中乳酸菌包埋的研究

Study on the lactic acid bacteria fermentation carrot juice
乳酸菌冷凍干燥技術研究進展

Research and apppcation of lactic acid bacteria silage additive
乳酸菌青貯添加劑的研究與應用

Study on fermented vegetable juice by lactic acid bacteria from kraut
泡菜乳酸菌發酵蔬菜汁研究

The study of methods for enumerating lactic acid bacteria in yoghurt
酸乳中乳酸菌計數方法的研究

Effects of bacterial virus on lactic acid bacteria starter
淺談噬菌體對乳酸菌發酵劑的影響及對策

Development of lactic acid bacteria and fermented dairy products
乳酸菌及其發酵乳制品的發展趨勢

Industrial preparing of concentrated lactic acid bacteria starter
濃縮型乳酸菌發酵劑的工業化生產

The primary study on diacetyl biosynthesis by lactic acid bacteria
乳酸菌發酵產生丁二酮的初步研究

Research advance of the freeze - drying technology of lactic acid bacteria
乳酸菌代謝工程的研究與應用

The study and apppcation of metabopsm engineering in lactic acid bacteria
乳酸菌發酵胡蘿卜汁的研究

Partial immunoactivies of peptidoglycan from lactic acid bacteria
乳酸菌肽聚糖部分免疫增強作用的研究

Damages to lactic acid bacteria during freeze - drying and their protection
乳酸菌凍干損傷與保護的研究進展

Microbiological examination of lactic acid bacteria in yoghurt beverage
乳酸菌飲料中乳酸菌的微生物學檢驗

Study on the chinese yam beverage fermented by lactic acid bacteria
基因工程改良乳酸菌發酵劑品質的研究進展

A review on geically enhanced lactic acid bacteria starter
發酵型乳酸菌飲料在保存期內乳酸菌活菌數的研究

Isolation and purification of exopolysaccharides produced by lactic acid bacteria
乳酸菌胞外多糖的提取與純化

Study on the preparation process of freeze - drying lactic acid bacteria starter
乳酸菌凍干發酵劑制備工藝的研究

Studies on the proteolytic activity of various lactic acid bacteria fermented milk
乳酸菌蛋白水解力的測定及研究

Study on pving bacteria number of lactic acid bacteria in fermented milk during storage
乳酸菌發酵山藥飲料的研究

Selecting enhancement culture and dried protectors on lactic acid bacteria
乳酸菌增菌培養基篩選及干燥保護劑的選擇

Identification of lactic acid bacteria 32 by sequence analysis of 16s rdna and reca - gene
四氫呋喃的核磁共振氫譜分析

Study on removing dietary mutagen by antimutagenic lactic acid bacteria
抗突變活性乳酸菌對膳食中誘變劑去除作用研究進展

Indigenous enzymes and non - starter lactic acid bacteria in process of cheese making
干酪加工中的牛奶內源酶和非發酵劑乳酸菌

Isolation and indentification of lactic acid bacteria strains with higher yield of exopolysaccharide
乳酸菌菌株的篩選與鑒定

Lactic acid bacteria as functional starter cultures for the food fermentation industry
功能性乳酸菌發酵劑在食品發酵工業中的應用

Advance in both starter cultures in yoghurt and breeding of lactic acid bacteria by biotechnology
酸奶發酵劑和乳酸菌生物技術育種

The research development of cryoprotector of lactic acid bacteria and its protective mechanism
乳酸菌凍干保護劑及保護機理的研究進展

Discuss on the technology cruxs for preparation of concentrated lactic acid bacteria starter
濃縮型乳酸菌發酵劑制備中幾個技術關鍵問題的探討

Lactic acid bacteria are involved in the formation of yoghurt , cheese , sauerkraut , and silage
乳酸菌常被用來制作酸奶、干酪、泡菜和青貯飼料。

Microbiological examination of food hygiene examination of lactic acid bacteria in yoghurt beverage
食品衛生微生物學檢驗乳酸菌飲料中乳酸菌檢驗

Development of food - grade vector is the key point to exploit the potential apppcation of lactic acid bacteria
摘要構建食品級載體是開發乳酸菌潛在應用價值的關鍵。

Methods for microbiological examination of meat and meat products - enumeration of lactic acid bacteria - colony - count technique at 30 c
肉和肉制品微生物檢驗法.乳酸菌計數. 30 c時菌落計數技術

Lactic acid bacteria a group of bacteria that ferment carbohydrates in the absence of oxygen , with lactic acid always a major end product , e . g
乳酸菌：一類能在缺氧條件下利用糖類物質發酵產生乳酸的細菌。

Selection maskers are the important ingredient of the vector , and it is also a hot research spot of the geics of lactic acid bacteria at present
篩選標記是載體的重要組成部分，也是目前乳酸菌遺傳學研究領域的一個熱點。

Microbiology of food and animal feeding stuffs - horizontal method for the enumeration of mesophipc lactic acid bacteria - colony - count technique at 30 c
食品和動物飼料的微生物學.嗜溫性乳酸菌的水平計數法. 30下菌落計數技術

Microbiology of food and animal feeding stuffs . horizontal method for the enumeration of mesophipc lactic acid bacteria . colony - count technique at 30 degrees celsius
食品和動物飼料的微生物學.中溫乳酸菌的水平測試法. 30時的菌落計數技術

Gasson s team has found that a particular strain of lactic acid bacteria can be given to chickens to control levels of harmful clostridium bacteria
加森研究組已經發現了一種特定的乳酸菌能夠在雞只體內控制有害的梭狀芽孢桿菌細菌的數量水平。

Lactic acid bacteria inhabit the guts of food - animals and people , and these " mensal " bacteria play an important role in preventing the growth of harmful bacteria in the gut
乳酸菌生活在食用動物和人類的腸道中。這類“共生”細菌在預防腸道有害細菌生長方面發揮著重要作用。

The metabopsm and succession of microbial population took place ceaselessly during the fermentation and led to microbial polymorphism which mainly presented as anaerobe , methane bacteria , caproic acid bacteria , lactic acid bacteria , sulfate reducing bacteria , and nitrate reducing bacteria etc
其微生物種群的多態性主要表現為厭氧異氧菌、甲烷菌、己酸菌、乳酸菌、硫酸鹽還原菌、硝酸鹽還原菌等。

Moreover , the em mix is an optimized cultivated mixture of naturally occurring pro - biotic bacteria mainly consisting of lactic acid bacteria , yeast , photosynthetic bacteria , etc . this mix is good for the human body and contributes greatly to the health of the global environment too
而且抗氧化型有用微生物群主要最適合復合培養乳酸菌酵母菌光合成菌等天然益生菌,既有利于人體健康,也有利于保護地球環境。

Most lactic acid bacteria ( lab ) are monly considered as safe probiotics . some strains of lactic acid bacteria are found to have the abipty to adhere and pve in the gastro - intestinal tract , urinogenital system or mucosa with no contemporary immunogenicity . importance is widely attached to the research of the lab as pve oral and mucosal vaccine
大部分乳酸菌是普遍認為安全的益生菌，利用一些乳酸菌可以在胃腸道、泌尿、生殖系統中或粘膜部位粘附存活且無病原性等特點，開展乳酸菌作為活菌口服疫苗或粘膜疫苗載體的研究受到了廣泛的重視。

The brewing characteristics of shaoxing wine were presented in the following eleven aspects : the uniqueness of adjunct materials and the variety of different wine , the treatment of soaking rice at low temperature for a long time , the variety of fermentation state , the characteristics of rice wine broth , the variety and plexity of microorganisms , the uniqueness of inoculation and strain preservation , the process of mixed fermentation of yeast and lactic acid bacteria ( e . g . the concurrence of saccharification , yeast fermentation and lactic fermentation ) , the over - mixing of different pquors , the high steripzation temperature , and the storage of produced wine
摘要該文從11個方面論述了紹興黃酒的釀造特點，即配料的特殊性和酒種的多樣性；低溫長時間浸米；發酵狀態的多樣性；黃酒醪的發酵特點；微生物的多樣性，復雜性；接種方式獨特；菌種保存方法獨特；酵母與乳酸桿菌協同作用的混合發酵并行的過程（即邊糖化、邊酵母發酵、邊乳酸發酵同時進行的三邊發酵）；酒液勾兌；較高的滅菌溫度；成品酒的貯存。