1) ZangLingGu grains
藏灵菇粒
2) Tibetan mushroom
西藏灵菇
1.
Preparation of pure composite inoculants of Tibetan Mushroom for fermentation of milk;
西藏灵菇牛奶酒纯种复合发酵剂的研制
2.
Mechanism and Pure Culture of the Starter for Milk Fermentation with Tibetan Mushroom;
西藏灵菇乳的发酵机制及其纯种复合发酵剂研究
3.
Fermentation technology of oat and milk with the Tibetan mushroom
燕麦西藏灵菇发酵乳的加工工艺研究
3) Tibetan kefir
藏灵菇
1.
Optimization of exopolysaccharide production conditions fermented by Streptococcus thermophilus from Tibetan kefir;
藏灵菇中嗜热链球菌高产胞外多糖发酵条件的优化
2.
Study on Fermentation Properties of Tibetan kefir;
藏灵菇发酵奶发酵特性的研究
3.
【Method】PCR-DGGE and traditional culture-depending methods were combined to examine the microbial community of Tibetan kefir.
目的获得藏灵菇发酵奶发酵过程的优势菌,并开发出纯培养发酵剂替代藏灵菇进行这类新型发酵奶的工业化生产。
4) Tibetan linggu
西藏灵菇
1.
Dynamic study on bacteriostatic action of fermented milk of Tibetan linggu;
西藏灵菇发酵乳抑菌活性的动态研究
2.
However people do not really understand the bacteria colony type and the fermentation mechanism of Tibetan linggu dairy, many people hold the suspicion to its fermentation dairy products, there exists lots of misapprehensions when consumed.
近几年,在我国很多地方流传着一种称之为西藏灵菇的发酵乳制品,据说它起源于西藏的一个小村子,在民间广为传播,对人具有多种生物学功能。
5) Tibetan kefir grains
藏灵菇
1.
The diversity in Tibetan kefir grains and dynamics of the microbial community during the fermentation of Tibetan kefir by PCR-DGGE fingerprinting technique were studied.
用PCR-DGGE指纹技术,研究了藏灵菇中微生物多样性及藏灵菇发酵奶发酵过程微生物种群动力学。
2.
This paper presents proliferation conditions and lactic acid fermentation characteristics of Tibetan kefir grains.
对藏灵菇菌增殖条件及其产乳酸特性进行了研究。
6) Tibet Kefir
西藏灵菇奶
1.
Experiments on the common and reproduction toxicities of the Tibet Kefir;
西藏灵菇奶一般毒性和生殖毒性的初步探索
补充资料：白灵菇扒菜心
原料：白灵菇、鸡汤、盖菜
制作方法：先熬制鸡汤或者高汤。第二步，将白灵菇洗干净，放鸡汤里煨熟。第三步，将盖菜的叶子去掉，只留下菜心，焯水后拿鸡汤煨一下，捞出冲凉，再用两大匙油炒熟，加盐调味后盛出，排在盘内。第四步，将白灵菇和盖菜心装盘，淋上鸡汤，即可。
特点：菜相美观，夏日食用很清爽。
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