lactobacillus

noun

1. 乳杆菌
   a type of bacteria that produces lactic acid

1. Objective: To observe the role of lactobacillus in the prevention of recurrence of bacterial vaginosis.
   目的：观察乳杆菌在预防细菌性阴道病复发中的作用。
2. Objective To isolate and identify lectin-producing lactobacillus from sauerkraut juice.
   目的从泡菜汁中分离产凝集素乳杆菌并鉴定。
3. Objective: To investigate the effect of Lactobacillus rhamnosus GG tablets on diarrhea due to intestinal flora imbalance.
   目的：考察微生态制剂鼠李糖乳杆菌片对肠道菌群失调性腹泻的治疗作用。
4. The experiment was carried out to test the effects of fermentation by inoculating lactobacillus on quality and nitrite content of pickled capsicum products as compared to spontaneous fermentation.
   以辣椒为原料，研究了泡辣椒自然发酵和人工接种发酵对成品品质及亚硝酸盐含量的影响。
5. Study on the Technology of Soybean Milk Fermentation by Lactobacillus Rhamnosus and Lactobacillus Casei
   鼠李糖乳杆菌与干酪乳杆菌发酵大豆乳工艺研究
6. Study on the technology of strawberry yoghurt fermented by immobilized Lactobacillus
   固定化乳酸菌发酵草莓酸奶工艺研究
7. The formulation of protectant for lyophilized Lactobacillus plantarum was optimized by means of response surface methodology.
   采用响应面法对植物乳杆菌冻干保护剂配比进行优化。
8. Effect of Lactobacillus helveticus on Cytokines in Intestinal Mucosa and Tissue of Mice
   瑞士乳杆菌对小鼠肠道黏膜和肠组织中细胞因子影响的研究
9. The recipe and preparation parameters of active Lactobacillus drink with double proteins were studied in the paper.
   研究了双蛋白活性乳酸菌饮料的生产配方及制备工艺。
10. Yeast and lactobacillus were used as starters for production of sour soymilk liquor.
    对酵母菌与乳酸菌混合发酵制备酸豆浆酒的工艺进行了研究。
11. Objective: To construct a recombinant plasmid carrying extracellular protease gene from Lactobacillus.
    目的：构建连接乳酸菌胞外蛋白水解酶基因的非抗性重组质粒。
12. Therefore, these four nutrients were promoting fermentation factors of Lactobacillus acidophilus.
    因此该四种营养素可作为嗜酸乳杆菌发酵乳的增酵因子。
13. Effects of soybean meal treated with micro protease and lactobacillus on the performance and nutrient digestibility of weaned piglets
    不同微生物酶解和发酵豆粕对断奶仔猪生产性能和养分消化率的影响
14. MRS medium was found during several radical mediums to cultural Lactobacillus bulgaricus.
    对培养保加利亚乳杆菌的基础培养基进行筛选，确定为MRS培养基。
15. In this study, we analyzed the kinetics of bioconversion of conjugated linoleic acid by permeabilized Lactobacillus acidophilus cells.
    本实验旨在研究透性化嗜酸乳杆菌细胞生物转化共轭亚油酸的反应动力学。
16. In this paper, the formulation and process of Lactobacillus fermented beverage from soybean and sesame were studied.
    对大豆芝麻乳酸菌发酵饮料的配方和生产工艺进行了实验研究。
17. In this paper, functional Kefir yogurt starter was produced by Lactococcus and Lactobacillus isolated from Kefir grains.
    本文利用开菲尔粒中分离的乳球菌和乳杆菌采用混合发酵法研制开菲尔酸奶复合发酵剂。
18. Study on the Effect of Whey Protein Hydrolysate on the Growth and Storage Stability of Lactobacillus in Yoghurt
    乳清蛋白酶解物对酸奶中乳酸菌生长和储藏稳定性的影响
19. The Effect of B Vitamins and Nucleic Acid Bases on the Growth and Exopolysaccharide Production of Two Lactobacillus Salivarius Strains
    B族维生素和核酸碱基对唾液乳杆菌生长和产胞外多糖的影响
20. Study on effect of thickeners on the stability of soymilk beverage fermented by Lactobacillus acidophilus
    增稠剂对嗜酸乳杆菌发酵豆乳饮料稳定性影响的研究
21. This paper introduced the changes of starch, protein, fat and other main compositions during rice wine fermentation, and the function of cooperative fermentation by yeast and Lactobacillus.
    介绍了黄酒发酵过程中淀粉、蛋白质、脂肪等主要成分的变化及酵母和乳酸杆菌的协同发酵作用。
22. 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。
23. The effects of lactoferrin and lactoferricin on Lactobacillus acidophilus growth were studied in this paper.
    本实验主要针对乳铁蛋白和乳铁素对嗜酸乳杆菌的生长影响进行研究。
24. In this experiment, Lactobacillus bulgaricus and Streptococcus thermophilus were used to co-ferment porcine bone powder for enhancing free calcium level in fermentation broth.
    本实验利用保加利亚乳杆菌和嗜热链球菌混合菌种对猪骨粉进行发酵，以期提高发酵液中游离钙的含量。
25. Study on Batch Fermentation Technology of Lactobacillus plantarum Lp-2
    植物乳杆菌Lp-2分批发酵工艺的研究
26. At this point Lactobacillus plantarum and Lactobacillus brevis continue to function.
    此时植物乳杆菌和短乳杆菌继续起作用。
27. Studies on Changes of Nutrients in Mixed Fermentation of Bacillus Natto and Lactobacillus Acidophilus
    纳豆芽孢杆菌和嗜酸乳杆菌混合发酵过程中营养物质变化的研究
28. Effects of fungi polysaccharides with different concentration on the character of Lactobacillus rhamnosus were studied in this paper.
    研究了不同质量浓度的真菌多糖对鼠李糖乳杆菌的影响。
29. Screening of Lactobacillus Fermentum for Probiotic Potential and Study on Fermentation Characteristic in Soy Milk
    具有益生特性发酵乳杆菌的筛选及其在豆乳中的发酵特性研究
30. Add milk and live lactobacillus into a plastic cup and then cover it with a lid.
    将牛奶和活乳酸菌加进一个胶杯内，并用盖密封。

noun

1. a Gram-positive rod-shaped bacterium that produces lactic acid (especially in milk)