乳酸杆菌属

基本解释 (translations)

Lactobacillus  ·  Cillobacterium

与乳酸杆菌属相关的网络例句 [注：此内容来源于网络，仅供参考]

Results:The level of total anaerobic population and total aerobic population of excrement specimens of three kinds of IBS sufferers were different significantly, particularly the level of bifidobacterium and cillobacterium(P.01);the level of bacteroid population was higher significantly in diarrhea-predominant and mixed type of IBS sufferers (P.01);the level of enterococcus population was higher significantly in diarrhea-predominant IBS sufferers(P.05);among the aerobes, the number of Escherichia coli and Staphylococcus aureus colonies were increased by different level(P.01or0.05) in the IBS suffers, in particular, the number of Escherichia coli colonies in diarrhea-predominant IBS sufferers increased most significantly.

结果：三种类型的IBS患者粪便中总厌氧菌群和需氧菌群数目与健康人差异明显，特别是双歧杆菌属和乳酸杆菌属明显减少（P.01；拟杆菌菌落数在腹泻型和混合型IBS患者中明显增加（P.01）；肠球菌菌落数在腹泻型IBS患者中明显增加（P.05）；需氧菌中患者组大肠杆菌和金黄色葡萄球菌菌落数均不同程度增加（P.01或0.05），大肠杆菌菌落数在腹泻型IBS患者中增加最明显。

Any of various rod-shaped, nonmotile aerobic bacteria of the genus Lactobacillus that ''.

乳酸'。''杆菌任一种杆状的乳杆菌属的不游动好氧菌，它能使糖''。

Any of various rod-shaped, nonmotile aerobic bacteria of the genus Lactobacillus that ferment lactic acid from sugars and are the causative agents in the souring of milk.

乳酸杆菌任一种杆状的乳杆菌属的不游动好氧菌，它能使糖发酵产生乳酸，也是牛奶发酸的导因

Any of various rod - shaped,nonmotile aerobic bacteria of the genus Lactobacillus that ferment lactic acid from sugars and are the causative agents in the souring of milk.

乳酸杆菌任一种杆状的乳杆菌属的不游动好氧菌，它能使糖发酵产生乳酸，也是牛奶发酸的导因非生□，抗热□，非机体酵素

And the transformation efficiency of Enterococcus faecalis is obviously higher than that of Lactobacillus plantarium by pulse electroporation with different voltages, which suggests that the two strains of LAB have different usage in the research of genetic engineering of LAB.

经过16SRNA全长序列分析及配合生理生化实验鉴定，结果显示球菌为肠球菌属中的粪肠球菌，杆菌为乳酸杆菌属中的植物乳杆菌，是两株胃肠道内正常定植菌。

Maintypes of spoilage bacteria were incubated with selective agars to analyze the antisepticeffect of antimicrobials. The result showed: in the factor of antiseptic effect, nisin＞lysozyme＞lactic acid sodium＞chitosan＞tea polyphenol.

结果表明：5种保鲜剂的综合抑菌效果依次为Nisin＞溶菌酶＞乳酸钠＞壳聚糖＞茶多酚；Nisin和溶菌酶对革兰氏阳性的乳酸菌和热死环丝菌有很好的抑制作用，而对革兰氏阴性的假单胞菌属和肠杆菌科的抑制作用较差。

In this study, the antibacterial characterization of forty-seven strains of lactic acid bacteria which isolated from ten samples of koumiss collected from the heardsman's home in Inner Mongolia-XiLinGuoLe region were studied.

本项研究对象为分离自内蒙古锡林郭勒盟地区牧民家庭采集的10份酸马奶酒样中的47株乳酸菌，其中乳杆菌属26株，乳酸球菌21株，主要进行了抑菌特性的研究。

In this study, the antibacterial characterization of forty-seven strains of lactic acid bacteria which isolated from ten samples of koumiss collected from the heardsmans home in Inner Mongolia-XiLinGuoLe region were studied.

本项研究对象为分离自内蒙古锡林郭勒盟地区牧民家庭采集的10份酸马奶酒样中的47株乳酸菌，其中乳杆菌属26株，乳酸球菌21株，主要进行了抑菌特性的研究。

Chemical and microbiological compositions of 12 samples of traditionally home-made koumiss in Xingjiang Uighur Autonomous Region were determined. The average contents of fat, protein, lactose, ash, calcium and phosphorus were 2.07g/100mL, 2.22g/100mL, 3.03g/100mL, 0.28g/100mL, 82.27mg/100mL and 58.20mg/100mL respectively. On average, pH was 3.90, titratableacidity was 134.25°T, lactic acid content was 10.99g/L, acetic acid content was 1.50g/L, citric acid content was 0.09g/L, ethanol content was 14.94g/L. The counts of lactic bacteria in 10 samples were 1.07～9.70×107cfu/mL, 1 sample was 1.38×108cfu/mL, another sample was 2.06×106cfu/mL; the counts of yeast in 1 samples was 3.20×104cfu/mL, 5 samples were 1.80～6.60×105cfu/mL, and 6 samples were 1.06～2.72×106cfu/mL. 33 strains isolated from 12 samples of traditionally home-made koumiss collected from Xingjiang Uighur Autonomous region belonged to Lactobacillus.

本项研究，对采集于新疆伊犁哈萨克族自治州、博尔塔拉蒙古族自治州和巴音郭愣蒙古族自治州 3 个地区的 12 份酸马奶样品，进行了化学和微生物组成分析，并对从中分离到的 33 株杆菌分离株，进行了属种鉴定，同时还对耐酸性菌株进行了初步筛选，结果表明： 12 份酸马奶样品的脂肪平均含量为 2.07g/100mL ，蛋白质平均含量为2.22g/100mL，乳糖平均含量为 3.03g/100mL，灰分平均含量为 0.28g/100mL，钙平均含量为 82.27mg/100mL，磷平均含量为 58.20mg/100mL；pH 值平均为 3.90，酸度平均为 134.25oT，乳酸平均含量为 10.99g/L，乙酸平均含量为 1.50g/L，4 份未检出，8 份柠檬酸平均含量为 0.09g/L，乙醇平均含量为 14.94g/l；1 份乳酸菌数为1.38×108cfu/mL，1 份为 2.06×106cfu/mL，其余 8 份在 1.07～9.70×107cfu/mL 间；1份酵母菌数为 3.20×104cfu/mL，5 份在 1.80～6.60×105cfu/mL 间，6 份在 1.06～2.72×106 cfu/mL 间。

The L-lactic acid production by anaerobic fermentation of lactic acid bacteria was studied.

1前言发酵法生产L-乳酸的菌种主要有乳酸杆菌属和根霉属[1]。

与乳酸杆菌属相关的网络解释 [注：此内容来源于网络，仅供参考]

biffin：苹果干

越年果,二年果 biennial fruit | 苹果干 biffin | 双叉乳酸杆菌属 Bifidobacterium

Diplococcus：双球菌属

引起同型乳酸发酵的乳酸细菌,称为同型乳酸发酵菌,有双球菌属(Diplococcus)、链球菌属(Streptococcus)及乳酸杆菌属(Lactobacillus)等. 其中工业发酵中最常用的菌种是乳酸杆菌属中的一些种类,

lactobacillus：乳杆菌属

(10)乳杆菌属(Lactobacillus)菌体单个或呈链状. 不运动或极少能运动,厌氧或兼性厌氧,革兰氏染色阳性,分解糖的能力很强. 从牛乳、乳制品和植物产品中能分离出来. 常常被用作生产乳酸、干酪、酸乳等乳制品的发酵菌剂.

lactobacillus：乳酸杆菌属

(1) 乳酸杆菌属(Lactobacillus)益生菌 (Probiotics) 已被证明是肠内的有益细菌其中的奥妙才正要开始探讨益生菌 (Probiotics)的定义是含有足量可以改变宿主胃肠道菌丛而产生有益健康效果的活性微生物制品其中乳酸杆菌或比菲德氏菌 (Bifidobacterium)最被广泛地使用研究证明其可以耐胃酸及酵素容易附著在结肠黏膜及在肠道中繁

Shigella：(志贺氏菌属)

志贺氏菌属(Shigella)是一类革兰氏阴性杆菌,是人类细菌性痢疾最为常见的病原菌,通称痢疾杆菌. 醋酸杆菌属拉丁学名...乳酸菌指发酵糖类主要产物为乳酸的一类无芽孢、革兰氏染色阳性细菌的总称.

Streptobacillus：链杆菌属

Streblidae 蝠蝇科 | Streptobacillus 链杆菌属 | Streptobacterium 乳酸链杆菌亚属

Leuconostoc：明串球菌属

除明串球菌属(leuconostoc)外还有数种乳酸杆菌属于此类. 在微生物的同质乳酸发酵中,通过糖酵解途径由糖类生成丙酮酸,经乳酸脱氢酶作用形成乳酸. 在微生物链球菌中制造L(+)-乳酸,而乳酸杆菌制造D(-)-乳酸,也有两种乳酸均能制造的等等.

Trichuris spp：毛首线虫属

伞滑刃属:Bursaphelenchus spp. | 毛首线虫属:Trichuris spp | 乳酸杆菌:Lactobacillus spp