查询词典 lactic acid bacteria

It is the process during which the malic acid of wine changes into lactic acid and carbonic gas under the action of bacteria living in the wine.

苹果酸乳酸发酵是酒中的苹果酸转变成乳酸和二氧化碳的过程。

This paper focused on the breeding of an L-lactic acid producing bacteria Lactobacillus easei YBQ1-1, studying the characteristics, medium components, pH and metabolic network of the mutant YBQH2-14 obtained after being selected.Using UV irradiation, L.casei YBQH2-14 was selected in the different plate media such as the medium with high concentration of glucose, lactic acid , CaCO3 -Bromocresol purple and KMnO4 -KBr.

本文主要对L-乳酸生产菌株(Lactobacillus casei YBQ1-1)进行了诱变选育，并研究了突变株YBQH2-14发酵条件对生产L-乳酸的影响，构建了L.caseiYBQH2-14的代谢网络模型，分析了分批发酵不同阶段的代谢通量，同时研究了L-乳酸的应用——黑麦麸皮粉发酵。

High-sulfur hot spring water in ancient description: hot spring water from 2500 meters underground granite, dolomitic limestone and gneiss crust between the ancient hot springs, hot spring water has been formed last million years, year-round water temperature of 50-60 ℃, a liter water the sulfur content of more than 2 mg in the rich oxygen, silicon, aluminum, iron, calcium a variety of ancient trace mineral elements, PH value of 7 are weak acid, such as lactic acid in yogurt not only offer intestinal alkaline substances in the change into a weak acid substances, but also have anti-bacterial material substances, inhibition of intestinal bacteria breeding corruption and activities, thereby reducing the intestinal harmful substances on human health has a very good role.

高硫磺远古温泉水质介绍：温泉水来自地下2500米花岗岩、白云质灰岩和片麻岩之间的地壳温泉，温泉水已经形成上亿年，又称&远古温泉&，常年水温50-60℃，每升水中的硫磺含量在2毫克以上，富含氧，硅，铝，铁，钙等多种远古微量矿物元素，PH值7属于弱酸性，如酸奶中的乳酸不但能使肠道里的弱碱性物质转变成弱酸性物质，而且还能产生抗菌物物质，抑制肠道中的腐败菌的繁殖和活动，从而减少肠道内的有害物质，对人体具有非常好的保健作用。

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。

Malolactic fermentation : under the action of natural bacteria, the harsh malic acid changes itself in lactic acid supple and stable.

苹果酸乳酸发酵：自然菌的作用下，粗糙的苹果酸转变成柔顺稳定的乳酸的过程。

Sour-sweet, sweet-sour.The taste of a wine which contains excess acid and is at the same time sweet. Sometimes due to the presence of mannitol and lactic acid formed by bacteria.

酸甜的、甜酸的：当甜葡萄酒中含有过量酸时的口感，有时是由於葡萄酒中存在甘露醇和由细菌产生的乳酸。

Sour-sweet, sweet-sour: The taste of a wine which contains excess acid and is at the same time sweet. Sometimes due to the presence of mannitol and lactic acid formed by bacteria.

酸甜的，甜酸的：当甜葡萄酒中含有过量酸时的口感，有时是由于葡萄酒中存在甘露醇和由细菌产生的乳酸。

The composition of the lactic acid bacteria growth medium,centrifuging condition of the bacterium cells and selection of cryogenic medium were studied .

对乳酸菌生长培养基的组成、菌体细胞的离心条件和冷冻干燥介质选择等工艺条件进行了研究。

Natural inoculations are such that in a suitable environment the. lactic acid bacteria will dominate, as in souring of milk.

在自然接种的情况下，乳酸菌在合适的环境中将占主要地位，例如牛奶变酸的情形。

Alteration of cell membrane permeability is speculated to be one of the damage mechanisms to Lactic Acid Bacteria during freeze-drying.

对细胞膜通透性变化的研究是认识冷冻干燥过程对乳酸菌损伤机理的途径之一。

This one mode pays close attention to network credence foundation of the businessman very much.

这一模式非常关注商人的网络信用基础。

Cell morphology of bacterial ghost of Pasteurella multocida was observed by scanning electron microscopy and inactivation ratio was estimated by CFU analysi.

扫描电镜观察多杀性巴氏杆菌细菌幽灵和菌落形成单位评价遗传灭活率。