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bulgaricus,Streptococus thermophilus are incubated in the substrate of konjac powder to ferment in liquid state on the basis of microorganic principle in this experiment. 运用微生态原理,将有益微生物黑曲霉、酿酒酵母、乳酸菌等五菌接种到魔芋飞粉基质上,进行液态共生发酵。
Streptococus thermophilus 嗜热链球菌
The key are active bacteria in yogurt, ecifically Lactobacillus bulgaricus and Streptococcus thermophilus. 酸奶有助于缓解口臭的关键在于酸奶里的活性细菌，尤其是乳酸菌和喜温的链球菌。
The key are active bacteria in yogurt, specifically Lactobacillus bulgaricus and Streptococcus thermophilus. 酸奶有助于缓解口臭的关键在于酸奶里的活性细菌，尤其是乳酸菌和喜温的链球菌。
The key are active bacteria in yogurt, specifically Lactobacillu***ulgaricus and Streptococcus thermophilus. 酸奶有助于缓解口臭的关键在于酸奶里的活性细菌，尤其是乳酸菌和喜温的链球菌。
The aim of the research was to discuss the probiotic characteristics of Streptococcus thermophilus in acidophilus milk. 探讨酸奶中嗜热乳酸链球菌的益生特性。
Yoghur starter consists of two kinds of lactobaillus-Streptococcus thermophilus and lactobacillus bulgaricus. 酸奶发酵剂一般由两种乳酸菌组成：嗜热链球菌和保加利亚乳杆菌。
The key are active bacteria in yogurt, specifically Lactobacillus bulgaricus and Sspxeptococcus thermophilus. 酸奶有助于缓解口臭的关键在于酸奶里的活性细菌，尤其是乳酸菌和喜温的链球菌。
The result showed that Streptococcus thermophilus had the better tolerance to selenium. 结果表明:嗜热链球菌的耐硒能力较好。
Fermented milk is nutritious milk puoduct fermentd by lactobacillus bulgaricus and streptococcus thermophilus. 发酵乳是利用保加利亚乳杆菌和嗜热链球菌对牛奶进行发酵而得到的乳制品。
The paper studies influence of streptococcus thermophilus cultured in skim-milk. 研究了嗜热链球菌在脱脂乳培养基中，添加生长因子后的增菌效果。
The result shows that Streptococcus thermophilus has the better selenium endurance ability. 结果表明:嗜热链球菌的耐硒能力较好。
Three pairs of primers were designed and synthesized according to the published literatures and a triple PCR was developed to amplify CPS2J, epf and mrp gene sequences of Streptococus suis Type 2, with the target sequeuces of 230bp, 570bp and 860bp. 根据发表文献,设计合成三对引物,建立三重PCR方法,分别扩增猪链球菌2型cps2J、epf,mrp基因,目标片断大小分别为:230bp、570bp、860bp。
Influence of seven additives on Lactobacillus acidophilus,L.bulgaricus and Streptococcus thermophilus was studied in this paper. 本文研究了七种不同添加剂对嗜酸乳杆菌、嗜热链球菌和保加利亚乳杆菌产酸及凝乳的影响。
The paper deals with the microcapsulation of Lactobacillus bulgaricus,Streptococcus thermophilus with the method of spray-drying. 运用喷雾干燥方法对保加利亚乳杆菌、嗜热链球菌的微囊化进行了初步研究。
When S. thermophilus freeze-thawing for 4 and 8 cycles, the survival was much higher than that of without trehalose protected. 用冻融法反复处理嗜热链球菌4次和8次，加海藻糖保护的细胞存活率显著高于对照。
The mixed vegetable pulp fermented by Lactobacillus bulgqricus and Streptococcus thermophilus was processed intosolid vegetable by lyophilizaton. 本研究对保加利亚乳杆菌和嗜热链球菌混合发酵的复合蔬菜浆采用真空冷冻干燥,制成固体饮料。
In this paper, growth and metabolic kinetics of Lactobacillus bulgricus and streptococcus thermophilus in forming yoghurt process were measured. 本文研究了酸奶凝固过程中嗜热链球菌及保加利亚乳杆菌两种混合发酵菌的生长代谢动力学。
Effects of adding different nutrients, growth-promoting substances, and buffers in soybean residue powder on the growth of S. thermophilus ST-1001 were examined. 该文研究了在豆渣粉中添加不同营养基质、生长促进剂、缓冲剂对嗜热链球菌ST-1001(StreptococcusthermophilusST-1001)生长特性的影响。
The paper studied the different effect on the nitrite , the total acidity of beef fermented respectively from plantarun breuis, mesenteroides, thermophilus. 研究了植物乳杆菌,短乳杆菌,明串株菌,嗜热链球菌对牛肉发酵中亚硝酸盐总酸度的影响。