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.
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.
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.
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.
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.
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.
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