乳酸菌

The result showed that 70% initial moist was suitable for ensilage, and the water-soluble carbohydrate content was more than 40mg/g-DM, or would result in fail in ensilage because low sugar content could not support lactic acid bacteria to produce lactic acid for drop in pH rapidly.

在以上研究过程中，对影响青贮的一些因素如初始含水量和初始还原糖含量进行了探讨，发现青贮时初始含水量70%较佳，初始还原糖含量不能低于40mg/g-DM，否则无法快速启动乳酸菌的生长繁殖而导致青贮失败。

Kimchi has antibiotic functions as lactic acid bacteria produced in the process of fermentation suppresses growth of harmful bacteria.

泡菜具有抗生素的作用，这是由于在发酵过程中产生的乳酸菌抑制有害细菌的繁殖。

Fermented yoghourt stabilizer 0.25%, 0.1% pectin; Production acidify was 70~75°T; As the analysis indicated, the somber at the lactobacillus in product was 4.1×10^6cfu/mL.

酸果奶稳定剂0.25%，果胶0.1%；产品酸度70~75°T；通过分析检测，产品活乳酸菌数为4.1×106cfu/mL。

Koumiss is a complicated ecosystem which bears many strains of Lactic acid bacteriawith excellent industrial properties.

酸马奶中乳酸菌的数量众多且种类复杂，其中含有许多具有优良工业性状的乳酸菌。

LAB biodiversity in Chinese traditional koumiss was primarily studied in this study. It wasestablished to use 16S rRNA technology as feasible routine to identify LAB and to study thebiodiversity of microorganisms in traditional dairy products.

本研究初步探明了我国传统酸马奶中乳酸菌的组成，同时为16S rRNA基因序列分析技术在传统乳制品的微生物组成分析及乳酸菌的分类鉴定中的应用奠定了基础。

Several trials were conducted to isolate and identify LAB strainsfrom traditional home-made Koumiss collected from Inner Mongolia-Lanqi region. Thebiodiversity and biological characteristics of these LABs were studied.

本研究首先对分离自内蒙古蓝旗地区的酸马奶样品中的乳酸菌进行鉴定，然后对该地区酸马奶中乳酸菌的多样性和生物学特性进行分析。

Different brands of yoghourt were separately cultured in broth and incubated at 37℃, 5% CO2 for 48 h, getting the concentration of lactic acid bacteria through slab counting method.

将不同品牌的酸奶分别接种在MRS培养基中，37℃、5％CO2培养48h，平板计数法分别测得乳酸菌的浓度，选择乳酸菌浓度最高的酸奶品牌作为研究对象。

The amounts of lactic acid bacteria increased quickly and kept preponderant in the whole process of fermentatioa The addition of ENZ decreased the contents of cellulase of all silages, especially on alfalfa and the whole-plant paddy.

乳酸菌菌落数在青贮初期大幅度增加，随后呈下降趋势，但整个过程中添加剂处理组的乳酸菌菌落数基本占有绝对优势，纤维素酶制剂的添加有效地降解了各青贮料纤维含量，对苜蓿与全株水稻的作用最为明显。

In recent years, it was used to investigate the mechanism of bacteriocin as an intermediate vector, to construct lactic acid bacteria genetic strains and develop oral vaccine, even in gene therapy study.

已用于研究细菌素作用机制，乳酸菌基因工程菌株的改造以及口服疫苗的开发等，应用领域十分广泛，已成为乳酸菌基因工程研究的重要工具质粒之一。

Natural fermentation of corn in the process of lactic acid bacteria as the most important advantage of strain, the article on lactic acid fermentation process in detail the analytical results show that: from chemical constituents, the ferment of lower ash, soluble sugar, fat content, protein, starch proportion cases raising; from the structure of starch, amylose fermentation in the increase, in molecular weight amylopectin rice amylopectin close to the molecular weight of the development.

在玉米米粉制作的过程中，发酵的方法能改良玉米的性质使其具有可加工性、改善玉米的不良风味。玉米自然发酵的过程中，乳酸菌为最主要的优势作用菌种。对乳酸菌发酵的过程进行详细的解析表明：从化学成分上来讲，发酵作用降低了灰分、可溶性糖、脂肪的含量，使蛋白质、淀粉所占比例提高；从淀粉结构来讲，发酵使直链淀粉含量增加，支链淀粉分子量朝着接近大米支链淀粉分子量的范围发展。

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％。