乳链球菌

In the study, a new healthcare drink with special flavour and abundant nutrients was produced from chufa and fresh milk as the main materials, with the addition of sugar and stabilizers and by fermentation with mixed Lactobacillus bulgaricus and Streptococcus thermophilus.

以荸荠和鲜牛乳为主要原料，配以蔗糖和稳定剂，使用保加利亚乳杆菌和嗜热链球菌混合菌种发酵，制成风味独特、营养丰富的保健饮品。

L. acidophilus1. The proper process conditions were studied of the blended fermented milk of function L.

对功能性嗜酸乳杆菌和嗜热链球菌混合菌种发酵乳的最佳生产工艺条件进行研究。

EPS composition fermented with strain 7 and Streptococcus thermophilus together was stable and consists of glucose, galactose and rhamnose, but EPS with normal starters of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus does not consist of rhamnose.

产粘7号菌在诱变前后与不产粘嗜热链球菌共同发酵产生的EPS单糖组成不变，都是由葡萄糖、半乳糖和鼠李糖组成；而不产粘嗜热链球菌与不产粘保加利亚乳杆菌产生的EPS不含鼠李糖，只有葡萄糖和半乳糖。

Streptococcus thermophilus and Lactobaciltus bulgaricus are the bacteria used frequently in the production of yogurt. Their separation is more difficult due to symbiont.

嗜热链球菌和保加利亚乳杆菌是酸乳生产常用的发酵菌种，二者由于存在共生关系，较难分离。

The fermentation, which can require 10 to 12 days, involves the development of Leuconostoc mesenteroides, Enterococcus faecalis, pediococcus cerevisiae, Lactobacillus brevis, and L.

发酵要求10～12天，包括肠膜样明串珠菌，粪链球菌，啤酒片球菌，短乳杆菌和植物乳杆菌的生长

Experimental result makes clear, the bacili having breed that belongs to lactobacillus is belonged to, lacteal coccus is belonged to, streptococcic belong to and alvine coccus belongs to what; belongs to microzyme to yeast is belonged to or Han Xun finishs yeast of bare family name is belonged to, false silk yeast belongs to Debali yeast is belonged to etc.

实验结果表明，属乳酸菌的有乳杆菌属、乳球菌属、链球菌属和肠球菌属；属酵母菌的有汉逊酵母属或毕赤氏酵母属、假丝酵母属德巴利酵母属等。

Through fermentation by Streptococcus thermophilus and Lactobacillus bulgaricus, the flavor of enzymatic hydrolysis liquid is meliorated obviously, producing special aroma at the same time.

经保加利亚乳杆菌和嗜热链球菌发酵后，酶解液风味得到明显改善，并产生了特殊的乳酸发酵香味。

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%。

The effects of centrifuging force, time on the loss rate, survival rate and harvest rate of lactobacillus was studied.

在番茄汁增菌培养基中，乳脂链球菌LC1活菌数达1.42×10~(10)cfu／mL，较对照番茄汁基础培养基(1.50×10~8cfu／mL)提高了95倍，与MRS培养基数量级相当。

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％。