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The plasmid pJW566 was isolated from L.lactis subsp. cremoris W56,one strain for Danish chadder mixed starter cultures. 从丹麦乳酪发酵启子乳酸乳球菌乳脂亚种 (Lactococcuslactissubsp .;cremoris)W56中;分离到一个 2 2 4kb的质粒pJW566;将该质粒转化到无质粒且噬菌体敏感的L
Cultures of lactic acid bacteria, called starter cultures, are added to milk during the preparation of many dairy products. 乳酸菌培养物被称为发酵剂,它经常在许多乳制品的制备过程中被添加到乳品中。
Inanother experiment we prepared sausages inoculating with mixed starter cultures containing Sx-12and LAB in equal proportion. 在另一部分实验中,我们用同等比例的Sx-12和LAB做混合发酵剂来生产发酵香肠。
By means of orthogonal test, the optimum conditions of yoghurt starter cultures solidification and jelly bead storage were discussed. 通过正交试验，对固化的最佳条件和凝胶珠的保藏性能进行了讨论。
The volatile compounds extracted with SDE method from dry fermented sausages,which use Lb. pentosus, P. pentosaceus and St. carnosus as starter cultures, were analyzed by GC-MS. 采用同时蒸馏萃取方法结合气谱/质谱联用仪,以壬烷作为内标,对发酵干香肠中的挥发性成分进行定性和半定量分析。
A raw sausage becomes a stable and quality product throug h a complicated microbial and physicochemical process,so the desirable starter cultures are used. 发酵香肠加工伴随着极为复杂的微生物及理化过程,适宜微生物发酵剂的选择对发酵进程起到调控作用。
The volatile compounds extracted with SDE method from dry fermented sausages, which use Lb. pentosus, P. pentosaceus and St. carnosus as starter cultures, were analyzed by GC-MS. 摘要采用同时蒸馏萃取方法结合气谱／质谱联用仪，以壬烷作为内标，对发酵干香肠中的挥发性成分进行定性和半定量分析。
The method for yoghurt starter cultures fixed to make Ca alginate jelly bead and influence factors in relation to the quality of jelly bead were described. 探讨了对酸奶发酵剂固化在包埋剂（海藻酸钙凝胶）中的方法和影响海藻酸钙凝胶珠质量的几个因素。
It is traditionally fermented by Jiaotou,which is the starter culture of CSB. 传统方法制作馒头是用酵头发酵的,酵头也叫起子、面肥。
Traditionally,the SB is fermented by using jiaotou as starter culture. 传统方法制作馒头是用老酵头作为发酵剂。
Lactic acid production by a heavily phage-infected starter culture can come to a halt within30 minutes. 严重污染了噬菌体的发酵剂在30分钟之内就会停止生产乳酸的过程。
After shaking for 24 hr at 32 C, the starter culture was used to inoculate large flasks of the same medium. 在32C下摇动24小时后，将起子培养物移至装有同样培养基的大烧瓶中。
The meat starter culture is widely applied in the meatpacking because of its unique physiological function. 发酵剂以其具有独特的生理功能,被广泛应用于肉制品中。
Yogurt is produced by a special starter culture in which two major bacteria are present in a 1:1 ratio: S. therrnophilus and L. bulgaricus. 酸奶是由一种用特殊的发酵剂生产的产品,发酵剂由嗜热性链球菌与保加利亚乳杆菌以1：l比例构成的。
Lactobacillus casei and micrococcus roseus were used as starter culture to produce fermented sausage with mutton and studied the physico-chemistry property of sausages. 采用干酪乳杆菌和玫瑰色微球菌按一定比例混合的组合发酵剂生产羊肉发酵香肠,并对其理化性质进行了研究。
The experiment found that the fermentation performance of the yoghurt starter culture of Tianzhu alpine pasture was better than that of several kinds of starter culture. 将从甘肃天祝牧区采集的酸奶样品及兰州市几种市售酸奶制作为酸奶发酵剂,对比它们的发酵性能,牧区酸奶发酵剂性能较优。
The technical procedures of Sichuan Xiaoqu liquor by potato included grains steeping, grain steaming, starter culture, fermentation, and distillation etc. 川法薯干小曲酒操作法工序有：泡粮、蒸粮、培菌、发酵、蒸馏等。
To carry out the process, one usually inoculates milk with the desired starter culture, incubates it at, optimum temperature, and then stops microbial growth by cool, Lactobacillus spp. and Lactococcus lactis cultures used for acid production. 这个生产过程中,人们通常是将发酵剂接种于乳中,然后在最佳温度进行培养,最后通过冷却终止微生物的生长,用乳酸杆菌和乳链球菌产酸。
Review of Study on DVS Yogurt Starter Cultures 直投式酸奶发酵剂的研究进展
They are the people from diverse cultures. 他们是些有着不同文化背景的人。

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