本文主要对番茄酱中需氧芽孢杆菌、球菌、酵母菌和乳酸杆菌的分离、生理生化特性及分类与鉴定进行了研究。
The thesis have meanly studied on separation, identification and biochemical and physiological character of Anaerobic bacteria, Staphylococcus, yeast and lactobacillus in tomato paste.
采用自行分离纯化的酵母菌y 1、乳酸菌r 3、醋酸菌c 5进行纯种混合发酵生产红茶菌饮料，并对发酵工艺条件进行优化。
Kombucha was fermented with pure strains of yeast Y1, lactobacillus R3 and acetobacter C5, and the technical conditions of fermentation were optimized.
结果医院感染患者分离的9种156株深部真菌，以白色假丝酵母菌和热带假丝酵母菌为主，分别占57.69%、31.41%；
RESULTS Totally 156 strains with 9 species of deep fungi that main fungi were Candida albicans, and C. tropicalis with 57.69%, and 31.41%, respectively, were isolated from nosocomial infection.
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