片语

lactic acid bacteria powder菌粉

lactic c acid bacteria乳酸菌

lactic acid bacteria number乳酸菌数

lactic acid bacteria beverage乳酸菌饮料

heterogenous lactic acid bacteria异源乳酸菌

lactic acid bacteria drink活性乳酸菌饮料

lactobacillus乳酸菌；乳桿菌属

lactic acid bacteria fermented乳酸菌发酵

thermotolerant lactic acid bacteria耐高温乳酸菌

enumerating lactic acid bacteria乳酸菌计数

英汉例句

• a drink of fermented rice prepared by a certain lactic acid bacteria with very good sense and texture structure was prepared.

  以大米为原料，经过糊化等预处理后接入一定的乳酸菌进行发酵，最终获得了感官、组织状态良好的发酵型米乳。

• in part i , the probiotic lactic acid bacteria was screened and used for provide intestinal health and host of shuttle vector of lab.

  第一部分为筛选具有益生菌特性的乳酸菌，以提供肠道保健及当做第二部分的穿梭载体系统之宿主。

• kimchi has antibiotic functions as lactic acid bacteria produced in the process of fermentation suppresses growth of harmful bacteria.

  由于在发酵过程中产生的乳酸菌抑制了有害菌的生长，所以泡菜有抗生素作用。

• interactive effects of growth medium, cryoprotector and starvation treatment on bacterial survival during the storage of freeze-dried lactic acid bacteria have been studied.

  研究了培养基、冻干保护剂、饑饿处理对冻干乳酸菌存活性的交互影响。

• in order to prepare the high effective lactic acid bacteria starter concentrates, the culture with concentration of lactic acid bacteria was studied through using neutralizer method in this paper.

  为制备高浓度乳酸菌发酵剂，运用化学中和法对乳酸菌进行浓缩培养研究。

• the uncertainty of lactic acid bacteria measurement in yoghurt beverage was evaluated by analysis of the measurement procedure with suitable evaluation methods.

  本文对乳酸菌饮料中乳酸菌的检验进行不确定度的评定。

• the major flavor substances lactic acid bacteria produced include the buttermilk aroma butanedione, the yoghurt flavor acetaldehyde and the amino acid.

  乳酸菌的主要风味代谢物质包括丁二酮，乙醛以及各种氨基酸。

• the paper introduces the mechanisms that lactic acid bacteria can ferment lactose into lactic acid during manufacture and storage of yogurt.

  介绍了酸奶发酵过程中，乳酸菌代谢乳糖的机理，及发生的各种生理生化反应。

• indicate lactic acid bacteria in advantage state and keep high level, while the fermented sausage is processed by lactic acid bacteria.

  表明乳酸菌在发酵香肠加工过程中始终处于优势菌状态并保持着较高的水平。

• during sourdough fermentations, starter lactic acid bacteria was reported to reach similar cell densities in the non-conventional grain sourdoughs as in the wheat.

  非传统谷物和小麦相比，在发酵过程中产生的乳酸菌的细胞密度相似。

• the lactic acid bacteria are a group of microbes that share the ability to convert sugars into lactic acid, which suppresses the growth of their competitors.

  乳酸菌是一群微生物，它们具有将糖变为乳酸的能力，这个过程抑制了它们竞争对手（注：其它微生物）的增长。

• three months ago, she received some raw material from tainan municipality of lactic acid bacteria or lab, which is claimed to have fat losing effects.

  三个月前，她收到台南市的益生菌原料（lab）——声称有减肥效果。

• studied l-lactic acid fermentation condition of lactic acid bacteria as safe additive in food industry from enzyme hydrolysis solution of soybean straw, and screened lactic acid fermentation strains.

  以大豆秸秆酶解液为原料，对乳酸发酵菌株进行了筛选，并研究了利用乳酸菌发酵生产食品工业中的安全添加剂l-乳酸的发酵条件。

• a growing number of studies have found that some lactic acid bacteria do seem to offer health benefits, supporting the lore of traditional dairying cultures.

  有越来越多研究已经发现一定量的乳酸菌似乎的确会给健康带来好处，这符合了传统的乳制品培养知识。

• the team「s ongoing experiments show that 10 to 15 minutes」 immersion in lactic acid bacteria culture before cooking reduces acrylamide formation in the final product by roughly 90 per cent.

  正在进行的实验表明，食物在烹调前浸泡在他、乳酸菌溶液中10-15分钟，能减少最后食物中约90%的丙烯酰胺。

• in this paper we reviewed the mechanism of lactic acid bacteria cellular damage during freeze-drying . at the same time, some measures of reducing cellular injuries were discussed.

  综述了真空冷冻干燥对乳酸菌产生伤害的机理，讨论了降低冻干对乳酸菌伤害的保护措施。

• the article summarize flavor developing effect of lactic acid bacteria fermenting vegetable juice, flavor changes after being fermented and some factors which affect lab's fermenting.

  综述了乳酸菌发酵蔬菜汁的风味形成机理、发酵后的风味变化以及影响乳酸菌发酵呈味的一些因素。

• sourdough bread is a fermented bread which contains lactic acid bacteria and so does fermented soy.

  酵母面包是一种发酵了的面包，它含有乳酸菌，发酵大豆中也含有乳酸菌。

• the food-grade nisin-controlled expression (nice) system of lactic acid bacteria (lab) is the over-production and inducible expression system.

  乳酸菌食品级nice系统是目前较理想的可控制蛋白质生产的食品级诱导表达系统。

• during testing, lactic acid bacteria count, free amino acids, fatty acid and hygiene index were determined.

  试验中对羊肉发酵香肠乳酸菌数、游离氨基酸、脂肪酸及卫生指标进行了测定。