1) Butylic acid bacteria
丁酸细菌;酪酸菌
2) Clostridium tyrobutyricum
酪丁酸梭菌
3) butyric acid bacteria
丁酸细菌
4) Clostridium butyricum
酪酸梭菌
1.
Effects of capsule of Clostridium butyricum and Bacillus bifidus to intestinal tract colony in healthy volunteers;
酪酸梭菌、双歧杆菌胶囊对健康受试者肠道菌群的影响
2.
Observation of ambulatory changes of Clostridium butyricum in mice interstinal tract;
酪酸梭菌在小白鼠肠道内的动态变化研究
3.
Inhibitory effect of Clostridium butyricum(C B) on bacteria;
酪酸梭菌的抑菌作用研究
5) clostridium butyricum
酪酸菌
1.
Biological function of clostridium butyricum and its application in feed industry;
酪酸菌微生态制剂的生物学功能及在饲料中的应用
2.
Studies on the Antagonism of Clostridium butyricum RH2 Strain against Three Animal Enterpathogens in Vitro;
酪酸菌对动物肠道致病菌体外拮抗作用的研究
3.
Effects of Clostridium butyricum on Performance of Breed Ducks
酪酸菌对种鸭生产性能的影响
6) Clostridium butyricum CGMCC0313.1
酪酸梭菌CGMCC0313.1
补充资料：酪酸
分子式C4H8O2，结构式CH3CH2CH2COOH,分子量88.10。俗称酪酸。是干酪的发酵产物，在牛奶中以甘油酯的形式存在。无色油状液体，有味。熔点-7.9℃，沸点163.5℃，密度（20/4℃）0.9587g/cm3。溶于水、乙醇、乙醚等。用于制药和果子香精，果子香精是甜酒、汽水、糖果等的香料成分；还用于皮革的鞣制。可由糖的适宜发酵制备，也可将丁醇或丁醛经氧化制备；还可由正丙醇与一氧化碳在一定压力下用四羰基镍和碘化镍催化制得。
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