乳酸菌

To analyze the component and structure of lactic acid bacteria in food samples and dairy fermented products, DGGE conditions such as gradient of denaturant and run time for electrophoresis were firstly optimized.

为了检测发酵乳制品中乳酸菌的组成及动态变化，本实验对PCR-DGGE技术在乳酸菌检测中所需要的条件如变性剂梯度、电泳时间进行研究。

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。

The objective of the study was to find out the effect of Lactobacillus flora on the quality of yoghurt.

本试验从乳酸菌的分离开始，进行了单菌发酵，混合发酵，来比较研究乳酸菌菌相对酸乳品质的影响。

First,126 samples were gathered in the natural environment in which grew to the lactobacillus .

首先在各种适合于乳酸菌生长的自然环境中采集了126个样品，然后进行了乳酸菌的筛选试验，优选出2株L-乳酸产量较高且遗传性比较稳定的菌株，对该两株菌的种子培养条件及影响L-乳酸发酵的因素进行了系统的研究，同时对玉米芯L-乳酸发酵进行了初步的探讨。

A strain designated S7 which was isolated from the traditional dairy products was obtained using the agar-diffusion method employing Micrococcus flavus as an indicating strain.

以从传统乳制品中分离得到的7株乳酸菌为出发菌株，应用琼脂扩散法，以黄色微球菌为指示菌，筛选到了一株具有较大抑菌作用的乳酸菌。

Using pine nut as the main raw material, developed a kind of lactobacillus beverage with rich nutrition, equilibrium in nutrients and retaining the flavor of pine nut.

以松仁为主要原料进行乳酸菌发酵，研制出一种营养丰富、均衡、有松仁风味的乳酸菌饮料。

Sourdough bread is a fermented bread which contains lactic acid bacteria and so does fermented soy.

酵母面包是一种发酵了的面包，它含有乳酸菌，发酵大豆中也含有乳酸菌。

The study on different consislency bone paste liquid fermented by lactic acid bacteria showed that the conteat of Ca ++ considerably increased. The conteat of Ca ++ in 10% of fermented bone paste was 8 times higher than that of unfermented bone paste; in 20% of bone paste, 5 times higher.

通过用乳酸菌对不同浓度的骨泥进行发酵发现，发酵骨泥液中游离钙的含量明显提高。10％的骨泥经乳酸菌发酵其游离钙的含量比未经发酵的鲜骨泥提高8倍，20％的骨泥经发酵后比鲜骨泥提高5倍。

To understand the role of the mucosa-associated microbiota in pathogenicity of ulcerative colitis, paired biopsies were obtained during colonoscopy from the ulcerated and nonulcerated gut mucosa of 24 patients with UC. The dominant bacteria and four important groups lactic acid bacteria, Clostridium leptum subgroup, Bacteroides spp.

通过PCR-DGGE技术比较24例溃疡性结肠炎患者肠道内溃疡粘膜以及与溃疡粘膜相距5cm的非溃疡粘膜所黏附的优势菌以及拟杆菌、柔嫩梭菌、乳酸菌和双歧杆菌的组成情况，结果表明同一肠段两个部位的优势菌组成很相似，而柔嫩梭菌及乳酸菌的组成存在很大的差异。

Therefore, the ways to their separation and identification are different, except similar separation method for caproic acid bacteria and butyric acid bacteria and similar property identification method for acetic acid bacteria and lactobacillus, the other methods are quite different.

摘 要：着重研究粮食酒发酵中4类产酸菌的分离，其中己酸菌与丁酸菌同属梭状芽孢杆菌，为厌氧菌，醋酸菌为好氧菌，乳酸菌则微好氧，因此各自有不同的分离鉴定方法，其中己酸菌与丁酸菌分离方法相似，丁酸菌与乳酸菌的性能鉴定方法相似，其他则各有特色。

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％。