This research mainly studied the technology of the olibanum aroma which was produced by fermentation with Lactobacillus bulgaricus.
本课题主要研究了利用保加利亚乳杆菌发酵产生奶香香气的工艺条件。
This article mainly studied the technology of the olibanum aroma produced by fermentation with Lactobacillus bulgaricus.
毕业论文字数：3174页数：5）摘要：本文主要研究了利用保加利亚乳杆菌发酵产生奶香香气的工艺条件。
While inoculating, when Lactobacillus bulgaricus'. Lactobacillus plantarum was 11, and the total pitching rate was 15%, the time of fermentation was 24h, the products could obtain more satisfactory pH value, acid degree and flavor.
当保加利亚乳杆菌和植物乳杆菌按1：1比例组合，总接种量为15%（菌种培养液体积：浸泡液体积×100），发酵24h时，产品可获得较为理想的pH值、酸度和感官评分。
In fermented of acidophilus milk, the new bacillus has the same yield of lactic acid and the same pH value with Lactobacillus bulgaricus.
在细胞形态上，融合子也与亲本存在一定的差异。在酸奶发酵的过程中，乳酸产量和pH值与亲本保加利亚乳酸杆菌发酵的结果一致。
Mixed several different cryoprotectants with lactobacillus bulgaricus at the same volume. After freezing treated by liquid nitrogen for 12h, the determination result of the activity of Lactate Dehydrogenase and viable cells number in the Protective Medium of cells.
将不同浓度的冷冻保护剂海藻糖、葡萄糖、甘油、PEG20000、PEG6000、吐温80与等体积的保加利亚乳杆菌混和，经液氮冷冻处理12h后，测定细胞漏出液中乳酸脱氢酶的活力和细菌活菌数。
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。
In this paper, the enhancing culture of Lactobacillus bulgaricus with higher viable cells number was sieved and the freeze-drying fungus was received.
对酸奶发酵菌种之一&保加利亚乳杆菌的增菌培养基进行了筛选，得到了高活菌数的保加利亚乳杆菌增菌培养基，并进行冷冻升华干燥得到保加利亚乳杆菌的冻干菌种。
In this paper, in order to enzymatic hydrolysis of casein, soy and fish meal peptone peptone as a control to study the pig hydrolyzate right Lactobacillus helveticus, Lactobacillus bulgaricus and Lactobacillus acidophilus proliferation.
本文通过以酶水解酪蛋白、大豆蛋白胨和鱼粉蛋白胨作为对照，研究了猪骨蛋白水解物对瑞士乳杆菌、保加利亚乳杆菌和嗜酸乳杆菌增殖的影响。
Crude enzyme extract from Lactobacillus bulgaricus was purified by ammonium sulfate salting-out, ultrafiltration and gel fractionation chromatography. Purification of about 23.00-fold was achieved.
保加利亚乳杆菌亚油酸异构酶的粗酶液经硫酸铵盐析、超滤、凝胶过滤层析等步骤进行分离纯化后，酶的纯化倍数为23.00。
The yoghurt beverage, using milk and the hydrolysate of Jerusalem artichoke by inulinase as main raw materials, was prepared by Lactobacillus bulgaricus and Streptococcus thermophilus (1:1).
以菊芋、牛奶为主要原料，将菊芋酶法水解，选取嗜热链球菌和保加利亚乳杆菌（1∶1）的混合菌种为发酵剂进行乳酸发酵生产酸乳饮料。
Then screened and identified Lactobacillus bulgaricus by the way of solid culture and liquid culture during the experiment.
其次，在实验过程中通过固体培养及液体培养，对保加利亚乳杆菌进行筛选和鉴别。
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。
Effect of Lactobacillus bulgaricus and metabolic product on growth performance in broilers
保加利亚乳杆菌及其代谢产物对肉仔鸡生长性能的影响
Concentrated culture of Lactobacillus bulgaricus encapsulated in liquid-core microcapsules
液芯包囊内保加利亚乳杆菌浓缩培养的研究
This thesis is mainly about the high-density cultivation of Lactobacillus bulgaricus and the development of soybean fermented beverage.
本文主要围绕保加利亚乳杆菌的高密度培养和大豆发酵饮料的研制展开研究。
Streptococcus thermophilus and Lactobacillus bulgaricus fermented in skim milk were analyzed by high performance ion-exchange chromatograph.
应用高效离子交换色谱对脱脂乳发酵体系中的嗜热链球菌和保加利亚乳杆菌进行色谱表征。
The adhesion rate of Lactobacillus Acidophilus and Lactobacillus bulgaricus not-treated was 21.00% and 8.73%;
未经处理的嗜酸乳杆菌和保加利亚乳杆菌对鸡胚肠黏膜上皮细胞黏附率为21.00%和8.73%；
Streptococcus thermophilus and Lactobacillus bulgaricus are major strains to the production of yoghurt starter.
嗜热链球菌及保加利亚乳杆菌是生产酸奶发酵剂的主要菌种。
Bacteria commonly used in fermented milk are Lactobacillus rhamnosus, Lactobacillus bulgaricus and Streptococcus thermophilus.
一般发酵乳中常用的菌种有保加利亚乳杆菌、鼠李糖乳杆菌、嗜热链球菌等。
Selective enumeration media were designed for four strains of Lactobacillus acidophilus, Lactobacillus plantarum, Streptococcus thermophilus and Lactobacillus bulgaricus in accordance with their selective utilization of different carbohydrates.
根据嗜酸乳杆菌、植物乳杆菌、嗜热链球菌和保加利亚乳杆菌对不同碳水化合物的选择性利用，设计了适合上述4种乳酸菌的选择性计数培养基，并对其效果进行了验证。