lactobacillus

Objective Toexplore Leuconostoc citreum of Lactobacillus to effect on cholesterin in serum.

目的探讨乳酸细菌中的明串珠菌对血清胆固醇的影响.

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The strain of L 1001 was identified as Lactobacillus plantarum L 1001 by the API method.

利用API鉴定 系统L1001菌株被鉴定为植物乳杆菌LactobacillusplantarumL1001.

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The dietary fiber extracted from corn husk was mixed with skimmed milk, and fermented by lactobacillus.

以玉米皮为原料提取膳食纤维并与脱脂乳混合, 接入乳酸菌发酵.

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The key are active bacteria in yogurt, specifically Lactobacillus bulgaricus and Streptococcus thermophilus.

酸奶有助于缓解口臭的关键在于酸奶里的活性细菌, 尤其是乳酸菌和喜温的链球菌.

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Ingredients: Refined wheat starch, fresh eggs , lactobacillus calcium , iodin refined saltpurified wart.

配料: 精制小麦粉, 特制猪肉粉, 碘精盐,水.

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According to the recent studies, Streptococcus mutants, Lactobacillus, Actinomyces viscosus are the major caries pathogens.

目前,研究较多的致龋菌有变异链球菌 、 乳杆菌 、 黏性放线菌等.

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Conclusion Lactobacillus acidophilus had the ability to assimilate cholesterol.

结论嗜酸乳杆菌具有同化胆固醇的能力.

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Yeast and lactobacillus were as starters for production of sour soymilk liquor.

对酵母菌与乳酸菌混合发酵制备酸豆浆酒的工艺进行了研究.

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This article studied chicken enzymatic hydrolyzate was fermented by lactobacillus casei to prepare chicken sauce.

利用干酪乳杆菌发酵鸡肉酶解液制备发酵型鸡肉调味汁.

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Objective : To investigate the antitumor effect of lactobacillus peptidoglycan ( PG ) and explore its possible mechanisms.

目的: 研究乳杆菌肽聚糖 ( PG ) 的抑瘤作用及其机制.

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With traditional cuisine beef jerky fermented by Lactobacillus, this experiment has obviously improved the texture, color and flavor of the products, and determined the formula and technologcial conditions.

本实验通过对传统风味牛肉干进行乳酸菌发酵，明显地改善了传统风味牛肉干的质地、色泽和风味，确定了乳酸发酵香辣牛肉干配方和生产工艺条件。

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Should excuse me I take bit of other what drug, feed e.g. disappear of be good at stomach piece, is lactobacillus chewed piece etc?

请问我该吃点别的什么药吗，比如说健胃消食片，乳酸菌嚼片等？

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The factors influencing the stability of Lactobacillus goat milk beverage are studied.

对影响乳酸菌羊乳饮料稳定性的因素进行了研究.

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A rational formula and processing technology of compound beverage of strawberry and lactobacillus were established.

以草莓汁、酸奶为主要原料,采用正交试验和感官评定方法确定产品合理配方和加工工艺.

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Isolation and characterization of a novel Lactobacillus delbrueckii temperate bacteriophage from Chinese yogurt

中国市售酸奶中保加利亚乳杆菌温和噬菌体的分离及其分子生物学性质的研究

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At this point Lactobacillus plantarum and Lactobacillus brevis continue to function.

此时植物乳杆菌和短乳杆菌继续起作用.

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The package of lactobacillus drink, jelly and soup product.

乳酸菌饮料 、 果冻、汤产品包装.

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The package of lactobacillus drink, calcium milk and jelly and so on.

乳酸菌 、 钙奶、果冻布丁等食品的集合包装.

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Above all , Lactobacillus plantarum ( N 3 ) was a better probiotics production germ.

植物乳杆菌 ( N3 ) 是1株优良的益生素生产菌.

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The extract and properties of linoleate isomerase in Lactobacillus bulgaricus was studied in this paper.

对保加利亚乳杆菌中的亚油酸异构酶的提取和性质进行了研究.

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Effect of EPS ⅰ produced by Lactobacillus strain, Z_ ( 222) on cellular immunity

乳酸菌Z（222）产胞外多糖（EPSⅠ）对免疫细胞功能的影响

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Soluble dietary fiber isolated from spent grains was mixed with defatted milk and fermented by Lactobacillus.

以啤酒糟为原料,提取可溶性膳食纤维,后者与脱脂乳混合,接入乳酸菌发酵.

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The dietary fiber extracted from wheat bran was mixed with skimmed milk, and fermented by lactobacillus.

以小麦麸皮为原料提取膳食纤维与脱脂乳混合, 接入乳酸菌发酵.

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Is the milk that eats fruit and lactobacillus in the morning good?

早上就吃水果和乳酸菌的牛奶好不好?

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The characteristics of the producer strain of Ru Suan Jun Su tablets ( Lactobacillus acidophilus) such as sensitivity to antibiotics, plasmid, genetic stability and the isolated galactosidase were determined.

对乳酸菌素片生产菌嗜酸乳杆菌菌株的某些特性如质粒、抗药性、遗传稳定性、β－半乳糖甘酶含量以及产酸条件进行了研究。

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Experimental Study on Antitumor Action of Lactobacillus Acidophilus

嗜酸性乳酸杆菌抗肿瘤作用的实验研究

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Objective The assimilating cholesterol abilities of Lactobacillus acidophilus were preliminarily studied in MRS liquid medium.

目的对嗜酸乳杆菌在MRS液体培养基中同化胆固醇的能力进行初步研究.

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Susceptibility of Lactobacillus LH to Several Common Fish Drugs

乳酸杆菌LH对水产常用药物的敏感性

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The optimal conditions for extracting IDF with lactobacillus and facultative thermophile were: inoculants size 6%, the ratios between the two reagents 1:2, fermentation temperature 37 ℃, fermentation time 15h;

用微生物发酵法提取水不溶性膳食纤维的最佳工艺条件是：接种量为6%，两菌比为1：2，发酵温度为37℃，发酵时间为15h。

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It is traditionally made by adding common strains of Streptococcus and Lactobacillus Bacteria to raw milk.

传统制作是在鲜奶里添加嗜热链球菌或保加利亚乳酸杆菌.

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