发酵驼乳,fermented camel milk
1)fermented camel milk发酵驼乳
1.Anti-inflammatory effects and mechanism of Xinjiang Kazakh traditionalfermented camel milk;新疆哈萨克族传统发酵驼乳抗炎作用的初步研究
2.The results showed that:The number of bacteria, fungi, lactobacillus and intestinal bacteria offermented camel milk is similar, but the number of Bacillus is very different from each other.本研究对乌鲁木齐市近郊乌拉泊牧民家庭的5份发酵驼乳样品进行了微生物组成分析,并对从中分离得到的55株乳酸菌和80株酵母菌进行了属种鉴定,同时还对耐酸耐胆盐以及降胆固醇菌株进行了初步筛选,结果如下:(1)5份自制发酵驼乳中的细菌总数、真菌总数、乳酸菌总数和肠道菌总数差异不大,但芽孢菌数目变化较大,变化范围为0-3。
英文短句/例句
1.Identification and some enzyme activities of the yeast isolated from indigenous hogormag新疆自然发酵驼乳中酵母菌的分离鉴定及部分酶学特性研究
2.Study on the Microecology of Fermented Camels Milk from Xinjiang and the Screen of Probiotic Lactic Acid Bacteria新疆发酵驼乳的微生态分析及益生乳酸细菌的筛选
3.Study on microbiological and chemical composition of Wulabai yoghour in Sinkiang新疆乌拉泊发酵骆驼乳微生物菌相与理化指标初探
4.Effects of Naturally Fermented Bactrian Camel’s Milk on H_(22) Cells of Mice Ascites Carcinoma双峰驼自然发酵乳对小鼠腹水型肝癌细胞H_(22)的影响
5.Screening of Lactic Acid Bacteria as Starters of Femented Mutton Products and Its Fermentation Properties发酵羊肉乳酸菌发酵剂的筛选及发酵性能研究
6.Preparation of Fermented and Non-Fermented Soy Milk Yogurt大豆非发酵型和发酵型酸豆乳的制备
7.Milk becomes cheese by fermentation.牛奶经发酵而成乳酪。
8.The Ethanol Production by Recombinant Yeasts Expressing Galactosidase半乳糖苷酶基因重组酵母的酒精发酵
9.The studies of the fermented milk ace restrain peptide by lactobacillus helveticus瑞士乳杆菌发酵乳ACE抑制肽的研究
10.Studies on Kinetics of Lactic Acid Fermentation by Lactobacillus Rhamnosus鼠李糖乳杆菌乳酸发酵动力学的研究
11.Mutant Breeding of L(+)-lactic Acid Producing Strain Fermenting Whey发酵乳清产L(+)-乳酸菌株的诱变选育
12.Studies on Screening Lactobacillus for Radix Astragalus Fermentation and Optimization Fermentation Parameters;发酵黄芪的乳酸菌选育与发酵参数优化研究
13.Study on Screening and Fermentation Conditions of Strain Producing L-lactic Acid;L-乳酸发酵菌的选育及发酵条件的研究
14.Study on the Fermented Function of Enriched L-lactic Acid Fermented Grain Enzymolysis Liquid;富含L-乳酸谷物发酵酶解液发酵性能研究
15.Fermentation Property of Common Lactic Acid Bacteria Isolated from Fermented Meat Products发酵肉制品常见乳酸菌的发酵性能研究
16.The Dynamic Change of C.arborescens Carbohydrate Component in the Process of Fermentation华北驼绒藜在厌氧发酵过程中碳水化合物组分的动态变化
17.The dynamics of Ceratoides arborescens fermentation quality in the process of ensiling华北驼绒藜青贮贮藏过程中发酵品质的动态变化
18.Study on Freeze-drying, Fermentation and Baking Properties of Oat Sour乳酸菌发酵燕麦酸面团发酵剂冷冻干燥与发酵烘焙特性的研究
相关短句/例句
lactic acid fermentation乳酵发酵
3)Fermented soymilk发酵豆乳
1.On the basis of studying fermented soymilk, this paper discussed the flavor substance and microstructure of fermented soymilk.在研究纯大豆发酵豆乳的基础上,对产品的风味物质与微观结构进行了初步分析和探索。
2.This paper investigated the treatment of off-beany flavor,culture domestication,the fermentation process of soymilk,the analysis of flavor components in fermented soymilk,formation of soy-gel and factors which affect the gels formation.本论文研究了豆乳脱腥、嗜酸乳杆菌的驯化和豆乳发酵工艺,分析了发酵豆乳中的风味物质,探讨了豆乳凝胶形成及其影响因素。
3.In view of these, the lipid reducing function of tested strain and fermented soymilk were investigated in this study.本文以嗜酸乳杆菌作为发酵菌种对豆乳发酵,分别对该试验菌株和发酵豆乳的降血脂功效进行了研究和评价,并进一步对其降血脂机理作了探讨。
4)fermented milk发酵乳
1.Study onfermented milk ice cream processing of Siraitia grosvenorii (Swingle) C.Jeffrey;罗汉果发酵乳冰淇淋的开发研究
2.Study on concentration variety of carbonyl compounds and organic acids infermented milk;发酵乳中羰基化合物和有机酸含量变化的研究
3.Analysis of aldehydes infermented milk by spectrophotometry with NBTH;酚试剂分光光度法测定发酵乳中乙醛含量的研究
5)lactic acid fermentation乳酸发酵
1.Research on rice bran decomposition by amylase and its application inlactic acid fermentation;米糠淀粉酶酶解及在乳酸发酵中的应用研究
2.Study on enzymatic hydrolysis using soybean straw and L-lactic acid fermentation;大豆秸秆酶水解及L-乳酸发酵的研究
3.Studied onlactic acid fermentation with a strain lactobacillus sp. using steam explosion pretreatment lignocellulose material;一株乳杆菌对蒸汽爆破处理纤维物料的乳酸发酵研究
6)lactose fermentation乳糖发酵
1.But some principles and some experimental phenomenons need to be paid attention to during the course oflactose fermentation,separate cultivation and confirmatory test.大肠菌群的国标检验法采用乳糖发酵法。
延伸阅读
驼乳【通用名称】驼乳【其他名称】驼乳 (《饮膳正要》) 【来源】为驼科动物双峰驼的乳汁。动物形态详"骆驼脂"条。 【性味】①《饮膳正要》:"性温，味甘。" ②《纲目》:"甘，冷，无毒。" 【功用主治】《饮膳正要》:"补中益气，壮筋骨。" 【用法与用量】内服:炖热饮。
