1) Tryomyces chioneus
薄皮干酪菌
1.
After fermentation of the Tryomyces chioneus under 28℃,150 r/min for 20 days,the culture broth is concentrated and extracted three times with EtOAc(V/V=1/1).
本研究对薄皮干酪菌进行液体发酵,28℃,150 r/min摇床培养20天,发酵液浓缩后经等体积乙酸乙酯萃取三次后合并浓缩,得到12。
2) white cheese polypore
薄皮干酷菌
3) mould-ripened cheese
霉菌干酪
1.
Determination of free amino acids released from mould-ripened cheese by reversed-phase high performance liquid chromatography;
高效液相色谱法分析霉菌干酪中游离氨基酸含量
2.
This experiment was designed to develop curd of new type mould-ripened cheese,which sueface femented by the mould from Chinese traditional food—Actinomucor elegans.
本试验旨在以传统腐乳生产菌种雅致放射毛霉为表面发酵剂,参照 cammbert 干酪的工艺,研究凝块形成因素对霉菌干酪品质的影响。
4) Polypor laetiporus
干酪菌
1.
Analysis of Toxicity and the Role of Promoting Gastrointestinal Motive of Fermentation Broth of Polypor laetiporus;
干酪菌发酵液的毒性及促肠动力作用分析
5) cheese rind
干酪的外皮
6) lactobacillus casei
干酪乳杆菌
1.
Effects of environmental factors on abilities to produce acids by lactobacillus casei;
环境因子对干酪乳杆菌产酸的影响
2.
Optimization of culture medium composition for exopolysaccharides production by Lactobacillus casei LC2W;
干酪乳杆菌LC2W合成胞外多糖培养基成分的优化
3.
Apply and research of Lactobacillus casei in the production of yoghurt;
干酪乳杆菌在酸奶生产中的应用研究
补充资料：酷薄
1.极端刻薄。
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