查询词典 lactobacillus

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。

You see, yogurt contains "Lactobacillus acidophilus" which is a bacteria naturally found in a healthy vagina.

你看，酸奶中包含&嗜酸乳杆菌&这是一个自然的细菌中找到一个健康的阴道。

In addition, because two-pronged role of Lactobacillus, intestinal acid has shown a stool in the intestines has been oxidized into a green body, the large intestine in normal times there is mucus, which plays the role of lubricants, the mucus and stool with only body only; do not have to worry about.

另外，因双叉乳杆菌的作用，肠内已呈酸性，大便在肠内已被氧化，变成绿色排出体外，大肠中平时就有粘液，它起着滑润的作用，该粘液只是与大便一起排出体外而已；不必为此而担心。

In this paper, the technology of Se centent of the yoghourt in Se-enriched and activated Lactobacillus was studied.

本研究将亚硒酸钠添加在活性乳酸菌发酵剂中，通过活性乳酸菌的生物转化，使活性乳酸菌发酵剂富集有机硒，再用活性乳酸菌发酵剂和鲜乳等加工制成富硒功能性酸乳。

By sense evaluation and the determination of fermentation quality, results showed that corn and sorghum straw are excellent silages with or without lactobacillus.

结果表明，通过感官评定和发酵品质测定，玉米与高粱秸秆无论添加乳酸菌制剂与否均为优质青贮料。

Lactobacillus decreased pH, the value of NH3 / TN, and increased the content of lactic acid of all silages, especially improved the quality of alfalfa and the whole-plant paddy.

加入乳酸菌制剂后降低了所有青贮料的pH值、NH3/TN；提高了各青贮料的乳酸含量，尤其对于苜蓿与全株水稻的效果最为明显。

Treatment of corn stover silages with cellulase and lactobacillus had improved DM digestibility 8% and decreased VBN/TN 33%, butyric acid-to-total acid ratios 81%, NDF content 10%, ADF content 7%. That had approved their quality be improved obviously.

乳酸菌和纤维素酶的共同作用可以使玉米秸秆青贮料的干物质消失率提高8％，使氨态氮与总氮的比值降低33％，丁酸占总酸的比例降低81％，同时使NDF、ADF的含量分别降低10％和7％，说明玉米秸秆青贮料的质量明显改善。

Coli, yeast fungus, Lactobacillus and the Rhizopus oryzae as the examples to introduce the study progresses and results of gene engineering methods in enhancing the L-lactic acid purity and yield in recent years.

以大肠杆菌、酵母菌、乳酸细菌和米根霉等具有代表性的乳酸发酵菌种为例，介绍了基因工程方法在提高L-乳酸产量及纯度等方面的研究进展及取得的成果。

Results: The ratio of Lactobacillus bulgaricus and Streptococcus thermophillus is 1:1. The optimum formula of the expanded fermentation is: tomato and carrot juice 3:7, glucose 2%, NFM 4%, and vaccination 3%. The optimum formula of the fermented liquid is: tomato and carrot juice 3:7, fermentation temperature 41℃, fermentation time 24h, and the amount of vaccination 3%. The optimum formula of fermented beverage is: sucrose 5%, citric acid 0.02%, CMC 0.2% and xanthic gluc 0.03%.

结果：用保加利亚乳杆菌和嗜热链球菌按1：1比例作为菌种；种子扩大液的最佳配方：番茄、胡萝卜混合汁配比3：7，2%葡萄糖，2%脱脂乳，3%接种量；发酵液最佳配方：番茄、胡萝卜混合汁配比3：7，发酵温度41℃，发酵时间24h，接种量3%；发酵饮料调配最佳配方；发酵原液中添加蔗糖5%，柠檬酸0.02%，耐酸羧甲基纤维素钠0.2%，黄原胶0.03%。

Survival of lactobacillus in the freeze-dry soy yoghurt has been studied in this paper,the results provided a reference for the utilization of the functional plant protein.

从冷冻干燥的角度，初步探讨乳酸菌在冻干豆酸奶中的存活性问题，为这一具有多样生理活性的植物蛋白原料的利用开辟一条新的思路。

Breath, muscle contraction of the buttocks; arch body, as far as possible to hold his head, right leg straight towards the ceiling (peg-leg knee in order to avoid muscle tension).

呼气，收缩臀部肌肉；拱起身体，尽量抬起头来，右腿伸直朝向天花板（膝微屈，以避免肌肉紧张）。

The cost of moving grain food products was unchanged from May, but year over year are up 8%.

粮食产品的运输费用与5月份相比没有变化，但却比去年同期高8％。