各项鉴定结果均符合乳球菌属和相应种鉴定标准。
All the results were coincidental to the identification criteria of genus and related species of Lactococcus.
乳酸菌在自然界分布广泛，其中比较有代表性的菌属为乳杆菌属、乳球菌属、片球菌属和明串珠球菌属。
Lactic acid bacteria are widely distributed in the nature. The genus Lactobacillus, Lactococcus, Pediococcus and Leuconostoc are included being representatives in this group.
这是从17株无乳链球菌中分离得到。
关键是酸奶中的活性细菌，特别是保加利亚乳杆菌和嗜热链球菌。
The keys are active bacteria in yogurt, specifically Lactobacillus bulgaricus and Streptococcus thermophilus.
乳链球菌丁二酮亚种能将乳中的柠檬酸盐转化成丁二酮。
The organism Lactococcus lactis subsp, diacetilactis converts milk citrate to diacetyl.
发酵要求10～12天，包括肠膜样明串珠菌，粪链球菌，啤酒片球菌，短乳杆菌和植物乳杆菌的生长。
The fermentation, which can require 10 to 12 days, involves the development of Leuconostoc mesenteroides, Enterococcus faecalis, pediococcus cerevisiae, Lactobacillus brevis, and L.
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。
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.
发酵要求10～12天，包括肠膜样明串珠菌，粪链球菌，啤酒片球菌，短乳杆菌和植物乳杆菌的生长。
The fermentation, which can require 10 to 12 days, involves the development of Leuconostoc mesenteroides, Enterococcus faecalis, pediococcus cerevisiae, Lactobacillus brevis, and L. plantarum.
以蚂蚁蛋白、鲜牛奶为主要原料，采用保加利亚乳杆菌和嗜热链球菌作发酵剂，运用正交试验设计，对蚂蚁蛋白提取和凝固型酸奶加工工艺进行试验研究。
Extraction of ant protein and the process of set yogurt were studied, with ant protein and fresh milk as the main material, L.
利用植物乳杆菌、戊糖片球菌、木糖葡萄球菌和变异微球菌混合发酵生产发酵型南安板鸭。
Nan an pressed salted duck was fermented by co-fermentation of Lactobacillus plantarum, Pediococcus pentosaceus, Staphylococcus xylose and Micrococcus varians.
目的：探讨乳过氧化物酶系统在口腔微生态环境中对链球菌族生长和菌种平衡的影响。
Objective:To study the effects of lactoperoxidase system on the growth of streptococcus in contineous culture.
乳链球菌丁二酮亚种能将乳中的柠檬酸盐转化成丁二酮，该物质会使终产品具有一种特殊的奶油香味。
The organism Lactococcus lactis subsp, diacetilactis converts milk citrate to diacetyl, which gives a special buttery flavor to the finished product.
应用高效离子交换色谱对脱脂乳发酵体系中的嗜热链球菌和保加利亚乳杆菌进行色谱表征。
Streptococcus thermophilus and Lactobacillus bulgaricus fermented in skim milk were analyzed by high performance ion-exchange chromatograph.
常规细菌鉴定法检浏出金黄色葡萄球菌感染奶样13份，多乳链球菌感染奶样17份。
While Sta. aureus was isolated from 13 milk samples and Streptococcus agalactiae from 17.
本文研究了酸奶凝固过程中嗜热链球菌及保加利亚乳杆菌两种混合发酵菌的生长代谢动力学。
In this paper, growth and metabolic kinetics of Lactobacillus bulgricus and streptococcus thermophilus in forming yoghurt process were measured.
而后将离心、冷冻干燥得到的短乳杆菌发酵剂与活性酒类酒球菌共同添加到干红葡萄酒的苹乳发酵阶段。
Then, a lactobacillus brevis yeast starter obtained by centrifugation and freeze drying and active alcoholic wine cocci are added into the apple emulsion fermentation stage of the claret together.
乳双歧杆菌的草酸降解率（29.03％）最高，屎链球菌草酸降解率（0.23％）最低。
The oxalate-degrading rate of B. lactis was the highest (29.03%), and that of Enterococcaceae faecium was the lowest (0.23%).
乳链菌肽是一种天然食品防腐剂，通过乳酸链球菌发酵获得。
Nisin, which is a type of natural food antiseptic, produced by microbial fermentation.
结果：包头地区奶牛乳腺炎病原菌检出率高达5 7.5 % ，常见病原菌依次为金黄色葡萄球菌、大肠杆菌、绿脓杆菌、无乳链球菌、停乳链球菌、沙门氏菌、克雷伯氏菌。
Results:The detectable rate of the pathogenic germs in cow mastitis in Baotou district is high, up to 57.5%. The common pathogenic germs in cow mastitis are as follows: S. aureus, E.
结果：包头地区奶牛乳腺炎病原菌检出率高达5 7.5 % ，常见病原菌依次为金黄色葡萄球菌、大肠杆菌、绿脓杆菌、无乳链球菌、停乳链球菌、沙门氏菌、克雷伯氏菌。
Results:The detectable rate of the pathogenic germs in cow mastitis in Baotou district is high, up to 57.5%. The common pathogenic germs in cow mastitis are as follows: S. aureus, E.
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