Streptococcus-thermophilus

网络释义：嗜热链球菌；嗜高温链球菌；嗜热性链球菌

网络释义

1.嗜热链球菌actobacillus bulgaricus)及嗜高温链球菌(Streptococcus thermophilus)，后两者即是由鲜奶所制造之奶酪过程中所必需添加的 …

3.嗜热性链球菌 6.S嗜热链球菌( Streptococcus thermophilus) 果寡糖( Fructooligosaccharides) ...

5.嗜热乳链球菌ifidobacterium Bifidum)， 嗜温性链球菌(Streptococcus Thermophilus)，保加利亚乳酸杆菌(Lactobacillus Bulgaricus),和(Acido…

7.耐热链球菌 ... Streptococcus thermophilus* 菌；耐热链球菌) Lactobacillus plantarum 菌；植物性乳酸菌) ...

1.Lactobacillus bulgaricus and streptococcus thermophilus were domesticated by increasing soymilk content in yogurt base.使用常用的保加利亚乳杆菌和嗜热链球菌，逐渐增加其中的豆乳含量进行驯化培养。

2.Soybean and milk were fermented with Lactobacillus bulgaricus and Streptococcus thermophilus to make soybean yoghurt.以大豆和牛奶为原料，用保加利亚乳杆菌和嗜热链球菌为发酵剂进行发酵，生产出一种大豆酸奶。

3.The key are active bacteria in yogurt, specifically Lactobacillus bulgaricus and Streptococcus thermophilus.酸奶有助于口臭的关键在于酸奶里的活性细菌，是乳酸菌和喜温的链球菌。

4.The term "live and active cultures" on a yogurt label refers to Lactobacillus bulgaricus and Streptococcus thermophilus.酸奶标签上所写的“活性益生菌”指的是保加利亚乳酸杆菌和嗜热链球菌。

5.The TTC method which uses Streptococcus Thermophilus as test bacteria is a standard method to detect antibiotics residues in milk in China.利用嗜热链球菌为菌种检验牛奶中抗菌素残留的氯化三苯基四氮唑法（TTC法），是我国的国家标准方法。

6.Yoghur starter consists of two kinds of lactobacillus-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。

7.The study of growth characteristics of lysogeny streptococcus thermophilus before and after ultraviolet mutagenesis;溶源性乳酸菌紫外诱变前后生长特性的初步研究