2) Koumiss
[英]['ku:mis] [美]['kumɪs]
酸马奶
1.
Biodiversity of Lactic Acid Bacteria in Home-made Koumiss from Inner Mongolia;
内蒙古酸马奶中乳酸菌多样性的研究(英文)
2.
The Biodiversity of Lactic Acid Bacteria Isolated from Koumiss-A Traditional Fermented Mare Milk Product in Xinjiang of China;
中国新疆地区酸马奶中乳酸菌生物多样性研究
3.
Identification and biodiversity of yeasts isolated from Koumiss in Xinjiang of China;
新疆地区酸马奶中酵母菌的鉴定及其生物多样性分析
3) kumiss
[英]['ku:mis] [美]['kumɪs]
马奶酒
1.
Studies on Biological Properties of Lactic Acid Bacteria from Kumiss;
马奶酒乳酸菌的分离及其生物学特性的研究
2.
Studies on Biological Activity and Isolation and Identification of Lactic Acid Bacteria in the Kumiss;
马奶酒乳酸菌的分离鉴定及其生物活性的研究
3.
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。
4) Kumys
马奶酒
1.
The biological dynamic of kumys from Xilinguole pasture of Inner Mongolin were analysed.
本研究对锡林郭勒牧区马奶酒进行了生物活性动态变化的分析研究 ,结果表明 ,马奶酒发酵 4 8h～ 96 h期间 ,是发酵菌生长最旺盛的阶段 ,发酵 72 h时发酵菌数达到高峰。
2.
In this study the biological dynamic Changes of 18 kumys samples,collected from Xilinguole pasture of Inner Mongolia, Were analysed.
本研究从锡林郭勒盟牧区采集马奶酒样品共18个，对其进行了生物活性动态变化的分析，研究结果表明：在马奶酒发酵48－96h期间，是发酵菌乳酸菌和圆酵母菌生长最旺盛的阶段，这期间的72h时发酵菌数达到高峰。
5) Koumiss
[英]['ku:mis] [美]['kumɪs]
马奶酒
1.
Studies on Isolation and Antibacteria Characterization of Lactic Acid Bacteria in the Koumiss;
酸马奶酒中乳酸菌的分离及抗菌特性的研究
6) fresh mare's milk
鲜马奶
补充资料：马奶
1.即马奶酒。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条