lactobacillus

1.The yoghourt was developed through the fermentation of milk added with Hainan ferine honey and lactobacillus on mature technology of yoghourt.

以脱脂奶粉为原料,添加适量海南野蜂蜜,加入乳酸菌发酵而制成蜂蜜酸奶。

2.The paper studied the technology of active cactobacillus beverage production,including selection of Lactobacillus,stabilizer and acidy additive.

研究了活性乳酸菌饮料工艺,对菌种、稳定剂和酸味剂进行了筛选,确定了工业化可行工艺。

3.Conclusion: SCS of Lactobacillus acidophilus may inhibit the peristalsis of the intestinal smooth muscle of rabbits by blocking M cholinoceptor.

结论:嗜酸乳杆菌SCS可能通过阻断M型胆碱受体抑制兔离体肠平滑肌蠕动。

4.Bile tolerance, deconjugation of conjugated bile salt (sodium taurocholate), and cholesterol-assimilating ability of 8 strains from Lactobacillus plantarum were examined.

对8株植物乳杆菌胆汁耐受力、降解结合胆盐能力以及同化胆固醇能力进行了研究。

5.The best result that determined by three factors orthogonal test were inoculator scale 8%,ferment tempture 33℃,Lactobacillus plantarum to Pediococous pentosaceus ratio 1:1.

结果表明:接种量8%,33℃发酵,植物乳杆菌与戊糖片球菌比例1:1为最佳比例。

6.Nan an pressed salted duck was fermented by co-fermentation of Lactobacillus plantarum,Pediococcus pentosaceus,Staphylococcus xylosus and Micrococcus varians.

利用植物乳杆菌、戊糖片球菌、木糖葡萄球菌和变异微球菌混合发酵发酵型南安板鸭。