查询词典 lactic acid bacteria

"We found some heat-loving bacteria in a compost heap, from the Geobacillus family, which in their wild form produce lactic acid as a by-product of sugar synthesis when they break down biomass," said Milner.

"我们发现了一些热爱好细菌在堆肥堆，从Geobacillus家庭，在其野生的形式产生乳酸为的副产品糖合成当他们打破生物质能，"米尔纳说。

Use lactic acid fungus choice culture medium MRS,screen out 35 bacteria from Xinjiang local Kazak nationality self-restraint kumiss .

采用乳酸菌选择培养基M RS，从新疆本地哈萨克民族自制的马奶酒中筛选出35株菌，初步鉴定为乳酸菌。

Rye dough leavening is achieved by a sour dough formulation which includes lactic and acetic acid bacteria.

黑麦面团的发酵可通过使用乳酸菌和乙酸菌来酸化面团来完成。

At the same concentrations of saccharose , the lactic acid accumulation amounts of the treatments with inoculation are lower than those of the controls , and in controls methylamine is detected because of the decomposition of protein by pathogenic bacteria , but in treatments of inoculation they are not detected .

相同蔗糖浓度下，接种处理的丁酸积累量均低于对照，不接种对照处理中均检测到了腐败菌分解蛋白质产生的甲胺，而接种的则没有。

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

Lactobacillus bulgaricus becomes the dominant organism, producing lactic acid and subsequently inhibiting potential putrefactive bacteria, and because of the absence of oxygen aerobic mould fungi cannot grow.

这种情况下，保加利亚乳杆菌成为占主导地位的微生物，它能生产出抑制腐败细菌的乳酸，同时有氧型的霉菌由于缺乏氧气也不能生长。

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.

点落酸甜的、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。

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.

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。

Sour-sweet, sweet-sour . That taste of a wine which contains excess acid and is at the same time sweet. Sometimes due tko 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。

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。