| 查看: 212 | 回复: 2 | |||
| 当前主题已经存档。 | |||
| 【悬赏金币】回答本帖问题，作者Sabrina1995将赠送您 2 个金币 | |||
[求助]
帮忙翻译一段摘要
|
|||
|
摘 要 用单一分离培养基，通过调节不同 pH 值，从市售健能酸奶中分离到 1 株杆菌和 1 株球菌，经鉴定确认为是酸奶发酵株。对两菌株以 1:1 比例混合，通过正交试验，在豆乳中对发酵条件作了初步探讨，最终确定最佳发酵条件为：。 关键词 酸奶，乳酸菌，酸豆乳，发酵性能 |
回复此楼» 猜你喜欢
材料工程269求调剂
已经有3人回复
-
282求调剂
已经有4人回复
-
材料工程专硕283求调剂
已经有3人回复
-
材料类求调剂
已经有14人回复
-
322求调剂
已经有3人回复
-
0856材料与化工，270求调剂
已经有7人回复
-
材料复试调剂
已经有5人回复
-
085600 英一数二272求调剂
已经有7人回复
-
哈工大计算机刘劼团队招生
已经有5人回复
-
高分子化学与物理调剂
已经有13人回复
flyrain363
木虫 (正式写手)
- 应助: 0 (幼儿园)
- 金币: 3016.3
- 帖子: 331
- 在线: 130.8小时
- 虫号: 546892
- 注册: 2008-04-16
- 专业: 寄生虫、寄生虫感染与宿主
不知是否符合要求？
★ ★ ★
Sabrina1995(金币+3,VIP+0):谢谢你^_^
Sabrina1995(金币+3,VIP+0):谢谢你^_^
| One bacillus and one micrococci were isolated from the market yoghourt by a single medium through adjusting the pH value.The two isolates were both fermentation stain of yogurt.The fermentation conditions was discussed in the soymilk when the two strains were mixed on 1:1 with orthogonal test.Ultimately,the optimum fermentation conditions are as follows:. |
2楼2008-05-02 20:48:56
★ ★ ★
Sabrina1995(金币+3,VIP+0):谢谢你^_^
Sabrina1995(金币+3,VIP+0):谢谢你^_^
|
Abstract With the sole separation culture medium, through the adjustment different pH value, separate from market healthy can the yogurt to 1 bacillus and 1 coccus, after the appraisal thought firmly is yogurt fermentation. To two strains by the 1:1 proportion mix, through the orthogonal test, has made the preliminary discussion in the soybean milk to the fermentation condition, determined finally the best fermentation condition is: . Key word Yogurt, lactobacillus, sour soybean milk, fermenting property |
3楼2008-05-03 01:12:14
5
