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- 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。
- 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。
- 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 extract and properties of linoleate isomerase in Lactobacillus bulgaricus was studied in this paper. 对保加利亚乳杆菌中的亚油酸异构酶的提取和性质进行了研究。
- 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。
- Lactobacillus bulgaricus and streptococcus theromophilus 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。
- Abstract: New yoghurt was developed from Puerariae Radix，green tea, un-skimmed milk powder and sugar by fermenting with Lactobacillus bulgaricus and Streptococcus thermophilus. 摘要： 以葛根、绿茶、全脂奶粉、蔗糖为主要原料，通过保加利亚乳酸杆菌和嗜热链球菌发酵，研制出一种新型的葛根绿茶酸奶。
- The result of the experiment showed: three bacteria strains from the Culture were isolated, where one was Lactobacillus bulgaricus and the others were Streptococcus thermophilus. 结果表明,从发酵剂中分离到三株菌。其中一株鉴定为德氏乳杆菌保加利亚亚种,两株为嗜热链球菌。
- Potatoes are fermented with Streptococcus thermophilus and Lactobacillus bulgaricus after mixing with fresh milk. The procuct has complete nutritions and improved sensory quality. 马铃薯与鲜乳混合后进行乳酸发酵,产品营养全面,酸乳的感官品质有较大提高。
- The results show that a product with fine quality and pleasant flavour can be obtained from hedgehog hydnum juice 10%, sugar 7%, powdered milk 4%and Streptococcus thermophilus and Lactobacillus bulgaricus (1: 1)3%. 试验结果表明:猴头汁添加量为10%25,加糖量为7%25,奶粉添加量为4%25,发酵剂(保加利亚乳杆菌和嗜热乳酸链球菌1:1)接种量为3%25,可制得质地细腻、风味优良的猴头汁酸乳。
- A custardlike food with a tart flavor, prepared from milk curdled by bacteria, especially Lactobacillus bulgaricus and Streptococcus thermophilus, and often sweetened or flavored with fruit. 酸乳酪一种具有酸味的蛋奶糕状食物，由细菌作用的牛奶凝结物制得，尤指保加利亚乳酸杆菌和喜温链球菌，常加水果以变甜或加味
- A custardlike food with a tart flavor,prepared from milk curdled by bacteria,especially Lactobacillus bulgaricus and Streptococcus thermophilus,and often sweetened or flavored with fruit. 酸乳酪一种具有酸味的蛋奶糕状食物，由细菌作用的牛奶凝结物制得，尤指保加利亚乳酸杆菌和喜温链球菌，常加水果以变甜或加味。
- Flammulina-velutipes Yoghurt is produced by using the flammulina velutipes and fresh milk as main materials to be fermented by Lactobacillus bulgaricus and Streptococcus thermophilus mixed bacteria. 以金针菇和牛奶为主要原材料,以保加利亚乳杆菌和嗜热链球菌为混合发酵菌种,利用发酵法生产金针菇保健酸奶。
- The ratio of Lactobacillus bulgaricus and Streptococcus thermophillus is 1:1. The optimum formula of the expanded fermentation is: tomato and carrot juice 3:7, glucose 2%, NFM 4%, and vaccination 3%. 用保加利亚乳杆菌和嗜热链球菌按1:1比例作为菌种; 种子扩大液的最佳配方:番茄、胡萝卜混合汁配比3:7,2%25葡萄糖,2%25脱脂乳,3%25接种量;
- The effect of adding NaF on the production rate of alcohol and metabolic activities by Acetobacter aceti (Gram negative) and Lactobacillus bulgaricus (Gram positive) was compared and analyzed. 通过实验研究,分析比较了NaF对酵母菌酒精发酵、革兰氏阳性菌（乳酸杆菌）和阴性菌（醋酸杆菌）代谢活动的影响。
- In this study,Pleurotus ferulae and fresh milk were used as the raw materials to produce Pleurotus ferulae yoghurt by fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus. 以白灵菇和鲜牛奶为主要原料,采用保加利亚乳杆菌和嗜热链球菌混合菌种发酵生产白灵菇酸奶。
- Listeria monocytogenes was cultivated with Lactobacillus bulgaricus and Streptococcus thermophilus in test tubes to investigate the inhibitory effects of lactobacillus on the growth of L. 将单核细胞增生李斯特菌纯培养物分别与保加利亚乳杆菌、嗜热链球菌进行混合培养,观察乳酸菌对单核细胞增生李斯特菌的生物拮抗作用。
- Study on increasing the freeze-resistance of Lactobacillus bulgaricus 提高保加利亚乳杆菌抗冷冻性的研究
