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.
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.
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.
应用推荐