她说，目前还不知道，到底是最有抑制性的一种或几种细菌（例如乳酸菌/gramininisVM25；
Still unknown, she says, is whether one or more of the top performing bacteria (such as Lactobacillus curvatus / gramininis VM25;
乳酸菌：在酸牛奶和酸奶高浓度发现，健康的细菌，也被称为益生菌。
Lactobacillus Acidophilus: a healthy bacteria found in high concentrations in Kefir and Yogurt, also known as a Probiotic.
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.
结果：双歧杆菌菌落呈深蓝色，乳酸菌和其它细菌一般为白色或淡蓝色。
Results: Bifidobacterium colony show dark blue, and other Bacteria generally show white or light blue.
双歧杆菌菌落呈深蓝色，乳酸菌和其它细菌一般为白色或淡蓝色。
Bifidobacterium colony show dark blue, and other Bacteria generally show white or light blue.
分离的乳酸菌菌株可抵抗动物胃肠道环境中不利于细菌生长的因素，从而可较少损失的达到肠道。
It suggested that the isolated Lactobacillus strains can resist to the agents which were not fit for the growth of the germs in the animal intestinal environment, the above tests.
乳酸菌生活在食用动物和人类的肠道中。这类“共生”细菌在预防肠道有害细菌生长方面发挥着重要作用。
Lactic acid bacteria inhabit the guts of food-animals and people, and these "commensal" bacteria play an important role in preventing the growth of harmful bacteria in the gut.
许多乳酸菌产生多种多样不同的细菌素，有作为天然、安全食品防腐剂的潜力。
Many lactic acid bacteria produce a high diversity of different bacteriocins and have the potential as natural and safe food preservatives.
乳酸菌是有益生作用的细菌，已经受到了广泛的关注。
Probiotics has been recognized widely for their beneficial health effect on the host.
把细菌纤维素添加到鲜奶中进行发酵，采用正交实验设计确定乳酸菌发酵的最佳条件。
Adding bacterial cellulose to fresh milk to ferment, the optimum fermented condition was studied by orthogonal experiment.
谷物豆类多菌种乳酸发酵饮品及其制造方法，它由谷物或豆类糖化液、乳酸菌混合液组成。乳酸菌混合液由细菌发酵母液和助酵剂组成。
The drink comprises cereal or bean sacclzarifying liquor and lactic-acid bacteria mixed liquor which comprises bacteria fermentation mother liquor and fermentation assistant.
将其添加到新鲜牛奶中进行乳酸菌发酵，采用正交实验设计确定乳酸菌的最佳发酵条件，研制出细菌纤维素酸奶。
After bacterial cellulose was added to fresh milk to ferment, the optimum fermented condition was studied by orthogonal experiment.
在蔬菜发酵前期，伴随着乳酸菌的生长，细菌也大量生长，而后随着pH值降低，细菌生长受到抑制。
At the prophase of the pickled vegetable fermentation, the bacteria got a large number of growths with the growth of Lactic acid bacteria. But then the bacteria were restrained as the ph descends.
概述了细菌素的分类、抑菌作用机制以及近年来国内外报道的有关乳酸菌细菌素在肉制品防腐中的作用的研究进展。
This review summarizes the classification of bacteriocin, the modes of inhibition and some recent researches about application of lactic acid bacteria bacteriocin i…
乳酸菌基因组蕴含的生物信息将对研究乳酸菌细菌素的合成代谢途径，功能基因挖掘以及新型抗菌剂的开发搭建信息平台。
The information obtained from genomics will provide anew platform for identification of pathways for the bacteriocins production, genome mining and development of new antimicrobial agents.
乳酸菌基因组蕴含的生物信息将对研究乳酸菌细菌素的合成代谢途径，功能基因挖掘以及新型抗菌剂的开发搭建信息平台。
The information obtained from genomics will provide anew platform for identification of pathways for the bacteriocins production, genome mining and development of new antimicrobial agents.
应用推荐