Leuconostoc
英
美
网络 明串珠菌属; 明串珠菌; 明串珠球菌属; 念球菌; 明串球菌属
双语例句
- Objective: To explore the effect of Leuconostoc citreum of Lactobacill on antioxidant capacity of rabbit.
目的：探讨乳酸细菌中的明串珠菌对家兔抗氧化能力的影响。 - These are prepared with little or no heat treatment, and major spoilage can be caused by Lactobacillus and Leuconostoc spp., which produce diacetyl-butter flavors.
这些产品较少或没有加热处理，主要的变质是由乳杆菌属和嗜柠檬酸明串珠菌属亚种所引起的，它们产生双乙酰奶油味。 - The primary microorganisms contributing to this product are Leuconostoc mesenteroides and Lactobacillus plantarum.
有助于这种产品发酵的主要微生物是肠膜明串珠菌和植物乳杆菌。 - At the present time Leuconostoc mesenteroides had widely been adapted for flavoured preparation and substitute of blood plasma, may be a new microorganism preparation additionally.
目前肠膜明串珠菌已被广泛应用于风味剂、血浆代用品，还有望成为新型微生态制剂。 - Strains of Enterococcus, 2 strains of Lactococcus and 1 strain Leuconostoc were isolated.
从样品中分离到9株肠球菌属的细菌，2株乳球菌属的细菌，1株明串珠菌属的细菌。 - Leuconostoc and its Applications in Dairy and Functional Foods
明串珠菌在乳制品和功能性食品中的应用 - Using cluster analysis of 16S rRNA gene to identify two Leuconostoc species
利用16SRRNA基因同源性分析鉴定两株明串珠菌 - This article first proposed that lactic acid bacteria such as Leuconostoc mesenteroides can break down yolk film structural components of the chick embryo, and thereby affecting the growth and development of chick embryos, which is the main cause of the death of the chicken embryos.
本文首次提出，肠膜明串珠菌等乳酸菌能分解鸡胚胎中的卵黄膜等结构成分，从而影响到鸡胚胎的生长和发育，这是引起该种鸡场鸡胚胎死亡的主要原因。 - Leuconostoc spp. is a genus of Gram-positive, facultatively anaerobic, heteromorphosis lactic acid bacteria ( LAB).
明串珠菌是一类进行异型发酵的革兰氏阳性、耐氧的乳酸细菌。 - The taxonomic status of the two strains were definited by these results. Xining strain was classified as the genus of Leuconostoc mesenteroides subsp.
分别对其分类地位进行了初步定位，结果西宁菌株为肠膜明串珠菌肠膜亚种，沽源菌株为假肠膜明串珠菌。 - Dextran is produced commercially using Leuconostoc mesenteroides by adding sucrose to the culture medium for enzyme induction and dextran synthesis.
工业生产右旋糖酐是发酵肠膜状明串珠菌，通过加入蔗糖诱导产生右旋糖酐蔗糖酶。 - It was good for the fermentation with adding 4% fructose syrup by the mixed strains of Lactobacillus casei and Leuconostoc mesenteroides ( the initial viable count was 1:1).
其中，使用干酪乳杆菌和肠膜明串珠菌（初始活菌比为1：1）组成的复合乳酸菌发酵时，4%的果葡糖浆添加量对芹菜浆的乳酸发酵更有利。