1) koumiss
[英]['ku:mis] [美]['kumɪs]
酸马奶酒
1.
Extraction and characteristics of antibacterial factor from Enterococcus faecalis in koumiss;
酸马奶酒中一株粪肠球菌抑菌物质的粗提及特性研究
2.
Study on antibacterial biochemical characterization of enterococcus faecalis in the koumiss;
酸马奶酒中粪肠球菌抑菌特性的研究
2) Imitated koumiss
模拟酸马奶酒
3) Imitation Koumiss
仿制酸马奶酒
4) 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。
5) 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。
6) 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
补充资料：马奶酒
1.蒙古﹑哈萨克族等以马乳制做的一种传统饮料。制法是将马奶倒入皮革袋中，反复撹动，使之发酵，待三五天略有酸味后，即可饮用。能久存，适于牧民远处放牧时饮用。
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