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1.
It is fermented by lactic acid bacteria to produce lactic acid.
乳糖可以被乳酸菌发本季生成乳酸。
2.
Antimicrobial Activity of Nisin on Lactic Acid Bacterium
乳酸链球菌素对乳酸菌抑菌作用的研究
3.
Studies on Biosynthesis of Phenyllactic Acid by Lactobacillus sp.SK007;
乳酸菌SK007生物合成苯乳酸的研究
4.
Study on the postacidification and the number of Lactobacillus in product of active lactic acid bacteria beverage during storage
活性乳酸菌饮料后酸化及活菌数研究
5.
Studies on Lactobacillus Acidophilus for Feed-Using and Enumeration Assay of Lactic Acid Bacteria
饲用嗜酸乳杆菌制剂研制及乳酸菌检测研究
6.
Determination of Lactic Acid Dynamic State Excreted from Lactobacillus and Dosage of Endurance in Mouse
乳酸菌产酸动态测定及小鼠乳酸耐量初探
7.
Trends in breeding anti-acidification lactobacilli strains of yoghurt
抗酸奶后酸化乳酸菌菌株选育研究进展
8.
Mutant Breeding of L(+)-lactic Acid Producing Strain Fermenting Whey
发酵乳清产L(+)-乳酸菌株的诱变选育
9.
lactic acid bacteria and important pathogens; bacteria that ferment carbohydrates chiefly into lactic acid.
乳酸菌和重要的病原体;将碳水化合物主要发酵为乳酸菌的细菌。
10.
Studies on the Susceptibility of Food-grade Lactic Acid Bacteria and Bifidobacteria from Different Origins to Nisin
不同来源食品级乳酸菌及双歧杆菌对乳酸链球菌素敏感性的研究
11.
Optimized the Fermentation Conditions for Highly Active Lactococcus in Fermented Milk Beverage
活性乳酸菌乳饮料高活菌数发酵工艺的优化
12.
Cloning and Expression of Class Ⅱa Bacteriocins Produced by Lactic Acid Bacteria
Ⅱa类乳酸菌细菌素的克隆表达研究
13.
Construction and Characterization of Lactobacillus Fusant
乳酸菌融合菌株的构建及其特性研究
14.
Isolation and Identification of Lactic Acid Bacteria Strains with Higher Yield of Exopolysaccharide
高产胞外多糖乳酸菌菌株筛选与鉴定
15.
Lactic acid A 3-carbon hydroxy-acid formed as a result of fermentation by cretain bacteria, e.g. Lactobacillus.
乳酸:某些细菌发酵得到一种三碳羟基酸。例如:乳酸菌
16.
The Influence of Natrium Gluconate on the Lactic Acid Bacteria in Animals and the Study of Lactic Acid Bacteria Formulation;
葡萄糖酸钠对动物体内乳酸菌的影响及乳酸菌制剂的研究
17.
Identification and Screening of Acid-tolerant LAB from Nomad Yogurt in Gobi Region of Mongolia
蒙古国地区酸乳中乳酸菌的鉴定及耐酸菌株筛选
18.
Acidophilus milk is produced by using Lactobacitlus acidophilus.
嗜酸乳是使用嗜酸乳杆菌而制得的。