New nutritional health drink was prepared with natural carotene and lactic bacteria.
利用天然胡萝卜素和乳酸菌共同开发出一种新的营养保健饮品。
The principles, techniques and advance of molecular marking technology used in classification and identification of lactic bacteria were reviewed in this paper.
介绍了几种分子标记技术的基本原理和方法及其在乳酸菌分类鉴定中的研究进展。
In this study, the optimal techniques was confirmed, including the quantity of water used for cooking rice, variety of lactic bacteria and the conditions of fermentation.
本研究对大米的加水量、菌种的种类及比例、发酵条件等进行了选择和优化，确定了最佳工艺条件。
In order to ferment radish juice, lactic bacteria is isolated with the method of serial dilutions and plate streaking in MRS and BCP medium, from yogurt, sour vegetable juice and other samples.
为了进行萝卜汁乳酸发酵，从泡菜汁、酸奶及其它样品中，用MRS和BCP培养基进行乳酸菌稀释平板和划线分离。
In order to ferment radish juice, lactic bacteria is isolated with the method of serial dilutions and plate streaking in MRS and BCP medium, from yogurt, sour vegetable juice and other samples.
为了进行萝卜汁乳酸发酵，从泡菜汁、酸奶及其它样品中，用MRS和BCP培养基进行乳酸菌稀释平板和划线分离。
应用推荐