1) Chinese kefir
中华开菲尔
1.
in this paper,we research on the method of preparation of Chinese kefir leaven and investigate the factors which influence on the cultivation of mother culture.
采用食品微生物培养与发酵技术研制中华开菲尔(Kefir)发酵乳制品。
2) Kefir
[英]['kefə] [美][kɛ'fɪr]
开菲尔
1.
Newest advances of Kefir;
开菲尔发酵奶的研究进展
2.
Review on Advances of Researches on the Physiological Functions and Characteristics of Kefir and Product Development;
开菲尔的生理功能、特性及其产品开发研究进展
3.
To Explore the Separation and Identification of Bacteria in Kefir;
开菲尔中菌种分离与鉴定方法初探
3) Kefir grains
开菲尔粒
1.
Distribution of bacteria analysis in Kefir grains and its fermented liquor;
开菲尔粒及其发酵液中菌相分析
2.
Research on preparation kefir with kefir grains
利用开菲尔粒制作酸牛乳酒的研究
3.
The characteristics of Kefir grains and producing technology were introduced as well.
介绍了开菲尔发酵奶制品的营养特性及其保健功能,制作开菲尔的发酵剂——开菲尔粒的主要微生物组成及其特性,开菲尔发酵奶制品的生产工艺及存在问题。
4) kefir
[英]['kefə] [美][kɛ'fɪr]
开菲尔奶
1.
Research of functional characters of Kefir milk
开菲尔奶抑制肠道致病菌、降胆固醇及调节免疫功能研究
2.
The manufacturing technology of adding fruit juice to milk for kefir production was studied in this paper.
结果表明,草莓汁和菠萝汁的添加体积分数均为3%,白砂糖质量分数为8%,接种发酵剂体积分数4%,发酵16h后获得了一种口感、组织状态、风味俱佳的新型开菲尔奶。
3.
This paper gives a detailed descript ion about the structure of Kefir grains,especially the main groups of mic roor-ganisms occurring in it.
在很大程度上,开菲尔奶的最终质量与Kefir生产发酵剂中微生物的种类和组成有关,而Kefir粒培养条件的任何一点偏差都将引起生产发酵剂中微生物组成的改变,进而使发酵时间改变并导致发酵产物的特性发生变化,最终引起产品质量出现波动。
6) kefiran
开菲尔多糖
1.
Medium optimization for kefiran synthesis by Lactobacillus kefiranofaciens;
马乳酒样乳杆菌(Lactobacillus kefiranofaciens)合成开菲尔多糖培养基组成的优化
2.
Fed-batch fermentative production of Kefiran by Lactobacillus kefiranofaciens;
Lactobacillus kefiranofaciens流加发酵法生产开菲尔多糖
3.
Kefiran Fermentative Production by Lactobacillus Kefiranofaciens;
Lactobacillus kefiranofaciens发酵法生产开菲尔多糖
补充资料：中华
1.古代华夏族多建都于黄河南北，以其在四方之中，因称之为中华。后各朝疆土渐广，凡所统辖，皆称中华，亦称中国。 2.指中原。 3.古时对华夏族﹑汉族的称谓。
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