查询词典 koumiss

Koumiss ; lactic acid bacteria; temperature ; pH

酸马奶；乳酸菌；温度； pH

This experiment is designed to analyze the effects of different temperatures and pH on lactic acid bacteria isolated from koumiss by improved MC culture. The OD600, pH and vaccine opacity of the culture at terminal were measured.

实验用改良MC培养基为载体，通过目测菌液浑浊度，测定菌液OD600值和培养终点时pH值，对从酸马奶中分离出的乳酸菌的生长温度及pH值进行了研究。

5The organic acids in koumiss had apparent inhibitory effect to bacillus subtilis.Lactic acid was important for inhibition, the presence of acetic acid and alcohol improved the inhibitory effect.

酸马奶酒中有机酸对枯草芽胞杆菌有较强的抑菌作用，乳酸起主要作用，醋酸和酒精起增效作用。

The best culture conditions and antibacterial ability of one strain of Enterococcus faecalisH_(1-1-2,which was isolated from koumiss collected from farms in Inner Mongolia-Xilinguole region,were studied.

该文研究了分离自内蒙古锡林郭勒盟地区酸马奶酒样中一株粪肠球菌(H1-1-2)的最佳培养条件和菌株的抑菌特性，从菌株的培养液中粗提了抑菌物质，并对抑菌物质的理化特性进行了初步鉴定。

Mongol children, nourished by fermented mares' milk called koumiss , quickly learned to rifle and like their parents became more at home on horseback than on foot.

蒙古孩子是喝发酵的马奶长大的，所以很快就学会了骑马，并且与父母亲一样，更善于骑马而不是走路。

Wistar rats were fed with a high lipid diet supplemented with living or thermal death bacteria of Lactobacillus acidophilus MG2-1 which was isolated from koumiss in Mongolia and was of good ability of acid tolerance and decreasing the level of cholesterol in vitro.

利用从蒙古国酸马奶中分离鉴定，并通过耐酸性及体外降胆固醇能力测试筛选获得的L.acidophilus MG2-1菌制备成活菌体和热致死菌体制剂与高脂饲料同时灌喂Wistar系大鼠，研究探讨了对其血清脂质代谢的影响。

Studied on the antibacterial characterization stability of two lactic acid bacteria which had higher inhibitory activity against indicator organism－ Listerial monocytogenes and Bacillus subtilis in all isolated lactic acid bacteria of the koumiss collected from the herdsman′s home in Inner Mongolia-XiLinGuoLe region.

从内蒙古锡林郭勒盟牧民自制的酸马奶酒中，筛选了两株抑制指示菌－单核细胞增生李斯特氏菌和枯草芽胞杆菌活性最强的乳酸菌，通过质粒的提取和分析，研究其抑菌特性的稳定性。

Koumiss ; \ organic acids ; \ alcohol ; \ artificially acidify ; \ bacteriostatic action

酸马奶酒；有机酸；酒精；人工模拟；抑菌作用

The optimum fermentation conditions at 37℃ are as follows: fermentation time 4h, inoculation amount 8%, proportion of carrot juice to milk 4:6, sugar amount added 9% and addition amount of sweet rice wine 10%. The final product of carrot koumiss has good quality, such as smooth taste, well coagulation state, no fat or whey release occurring, mild acidity and specific alcohol aroma (alcohol content 0.6%, V/V) Besides, 40% carrot juice could accelerate fermentation of Lactobacillus acidophilus.

在发酵温度37℃条件下其最佳的生产工艺为：发酵时间为4h，接种量为8%，胡萝卜汁与和鲜牛乳比例为4：6，白砂糖添加量为9%，米酒添加量为10%，可以生产出口感细腻、滑润，酸度适中，凝乳状态良好，有较浓的醇香味，酒精度为0.6%左右的胡萝卜嗜酸乳酒。

Separated cultures were isolated from 4 different koumiss examples, the complete 16SrRNA gene of these strains were sequenced, and phylogenetic trees were constructed. The isolateswere identified to the most related strain which had the highest affinity. The identified strains weresix L. lactis, five L. plantarum, five E. faecium, four E. faecalis, two L. casei, two L. helveticus, twoS. thermophilus, one L. delbrueckii subsp, bulgaricus, one Leu. mesenteroides, one Leu. garlicum.

本研究中从4份酸马奶中分离得到了29株乳酸菌，测定了这些乳酸菌的16S rRNA基因全长序列，并构建了乳酸菌属的系统发育树，根据亲缘关系对乳酸菌进行了鉴定，其中L.lactis(6株)，L.plantarum(5株)，E.faecium(5株)，E.faecalis(4株)，L.casei(2株)，L.helveticus(2株)，S.thermophilus(2株)，L.delbrueckii subsp.bulgaricus(1株)，Leu.mesenteroides(1株)，Leu.garlicum(1株)。

This paper discusses design and realizable methods of remote test output interface from logical design angle.

本文从逻辑设计的角度讨论遥测输出接口的设计及实现方法。

This also 星体投射plies to buildings, structures and geological features.

这也适用于建筑物和地质特征。