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Keywords kefir grains koumiss fermentation; 开菲尔粒;马奶酒;发酵;
Keywords Kefir grains;yeast isolation;fermentation capability; 开菲尔粒;酵母菌分离;发酵性能;
Keywords kefir;kefir grain;KG;dietary fiber;aloe;health function; 开菲尔;开菲尔粒;膳食纤维;芦荟;保健功能;
Keywords Kefir grain;Saccharomycetes;isolation;fermentation; 开菲尔粒;酵母菌;分离;发酵;
Keywords Kefir grains（KG） ultrastructure microorganisms distribution; 开菲尔粒;超微结构;微生物;分布;
Keywords kefir grains;Lactobacter;exopolysaccharide;fermentation capability; 藏灵菇;乳酸菌;胞外多糖;发酵性能;
Keywords Kefir grains;Xizanglinggu;Microbacteria isolated;Kefiran;Fermented skim; 开菲尔粒;西藏灵菇;菌分纯;开菲尔酸奶;分纯菌发酵;
Keywords kefir （grains）;ferment;proliferation;,,,,,the optimum technological condition;physiological function; 开菲尔（粒）;发酵;增殖;最佳工艺条件;生理功能;
Keywords Kefir grain;lactobacteria;tolerance properties;cholesterol-reducing;in vitro; 藏灵菇;乳酸菌;耐受性;降胆固醇;体外;
In this paper, the effect of kefir grains increase with different incubations and nutrimental resource was studied. 本文研究了清洗、搅拌等培养条件以及碳源、氮源和无机盐等营养元素对开菲尔粒增殖的影响。
In this paper, fermented milk koumiss was produced through two step fermentation, using lactococcus and yeastswhich are separated from Kefir grains. 本文利用开菲尔粒中分离的酵母菌和乳球菌采用两步发酵法研制开菲尔牛奶酒。
In order to develop Kefir fermented liquor,this research tested the number of several main microbe in Kefir grains and its fermented liquor. 为了研制开菲尔发酵剂,本试验测定了开菲尔粒及其发酵液中几种主要微生物的数量。
In this paper, functional Kefir yogurt starter was produced by Lactococcus and Lactobacillus isolated from Kefir grains. 摘要本文利用开菲尔粒中分离的乳球菌和乳杆菌采用混合发酵法研制开菲尔酸奶复合发酵剂。
This research also has Shown grea t theoretical andpractical significance on the sp eed &purging of proliferationof Kefir grains of eachgeneration. 同时,确定了开菲尔粒在每一代的增殖速度及清洗对开菲尔粒增殖的影响,具有一定的理论和较强的现实意义。
Kefir was made by nature inoculation : kefir grain,KG.It is palatable after adding sweeter. 以天然种子开菲尔粒为发酵剂,加入甜味剂,制备了口味良好的开菲尔。
In this article,we have make an exten sive study on the optimumtechnological conditions of Kefir grains fromthree factors affecting its pro liferation in orthogonal experimen ts. 本文从影响开菲尔粒增殖的三个因素入手,利用三因素三水平的正交实验设计,探索出影响开菲尔粒增殖的最佳工艺条件;
In this test, 15 strains were isolated from the filtrate of kefir grains which can reduce cholesterol level, identified by physiological and biochemistry reaction and other indexes, 7 were coccus sp. 摘要本文从开菲尔粒中分离出15株能降低胆固醇的菌，通过生理生化反应以及其他指标对这15株菌株进行鉴定，其中7株为球菌，8株为杆菌。
Keywords Kefir;calcium;isoflavone;soy milk; 开菲尔;钙;大豆异黄酮;豆奶;
Keywords Tibetan kefir grains;culture starter;flavour and aroma; 藏灵菇;发酵剂;风味成分;
Keywords soybean;kefir grain;fermentation;soy kefir; 豆奶;开菲尔粒;发酵;酸豆奶酒;