Lactobacillus-bulgaricus

网络释义：保加利亚乳杆菌；保加利亚乳酸杆菌；保加利亚杆菌

网络释义

1.保加利亚乳杆菌德氏菌Lactobacillus bifidus、保加利亚乳酸菌(Lactobacillus bulgaricus)、嗜热链球菌(Streptococcus thermophilus)。

1.Lactobacillus bulgaricus and streptococcus thermophilus were domesticated by increasing soymilk content in yogurt base.使用常用的保加利亚乳杆菌和嗜热链球菌，逐渐增加其中的豆乳含量进行驯化培养。

2.Soybean and milk were fermented with Lactobacillus bulgaricus and Streptococcus thermophilus to make soybean yoghurt.以大豆和牛奶为原料，用保加利亚乳杆菌和嗜热链球菌为发酵剂进行发酵，生产出一种大豆酸奶。

3.The key are active bacteria in yogurt, specifically Lactobacillus bulgaricus and Streptococcus thermophilus.酸奶有助于口臭的关键在于酸奶里的活性细菌，是乳酸菌和喜温的链球菌。

4.The term "pve and active cultures" on a yogurt label refers to Lactobacillus bulgaricus and Streptococcus thermophilus.酸奶标签上所写的“活性益生菌”指的是保加利亚乳酸杆菌和嗜热链球菌。

5.MRS medium was found during several radical mediums to cultural Lactobacillus bulgaricus.对培养保加利亚乳杆菌的基础培养基进行筛选，确定为MRS培养基。

6.Yoghur starter consists of two kinds of lactobacillus-Streptococcus thermophilus and lactobacillus bulgaricus.酸奶发酵剂一般由两种乳酸菌组成：嗜热链球菌和保加利亚乳杆菌。

7.Transmission electron microscopic observations of the Lactobacillus bulgaricus during super-concentrated incubation保加利亚乳杆菌超浓缩培养过程中的透射电镜观察

8.Study on characteristics of Lactobacillus bulgaricus on the preparing of yoghourt starter by the technology of lyophipzation酸奶冻干发酵剂制备中保加利亚乳杆菌不同菌株特性的研究

9.Screening and optimizing of Lactobacillus bulgaricus tomato juice compound enrichment medium保加利亚乳杆菌番茄复合汁增菌培养基的优选研究

10.Cloning and Expression of the Manganese Superoxide Dismutase Gene of E. Cop in Lactobacillus bulgaricus锰超氧化物歧化酶基因的克隆和在保加利亚乳杆菌中的表达