酵乳 的英文怎麼說

中文拼音 [jiàorǔ]
酵乳 英文
kefir milk
  • 酵 : 動詞（發酵） ferment; leaven
  • 乳 : Ⅰ動詞（生殖） give birth to Ⅱ名詞1 （乳房） breast2 （奶汁） milk 3 （像奶汁的東西） any milk lik...
  1. In the process of soybean milk and fermentation, soybean beany flavor is described by the unpleasant smelling consisted of the acerbity, bitter and grass - smelling component

    摘要在豆乳或發酵豆乳的加工中，大豆澀味、苦味和青草味成分物質所構成的不良異味，被人們描述為大豆腥味。
  2. The primary study on diacetyl biosynthesis by lactic acid bacteria

    乳酸菌發酵產生丁二酮的初步研究
  3. By adding polygonatum sibiricum red juice into fresh milk, the nutritious yoghurt with good taste was produced by fermentation carrying superior activities on anti - caducity, lowering blood sugar and lipid levels, resisting pathogenic microbes and so on

    摘要將黃精浸提液與鮮乳復配后，經過酸乳發酵工藝即可制備出口感良好、營養豐富並具有抗衰老、降血糖、降血脂、抗病原微生物等多種功能的保健酸奶。
  4. Eastern medical communities have also found that many chinese herbs, such as chinese angelica, angelica keiskei, and comfrey symphytum officinale contain vitamin b12. cheese especial the fermented type, milk and its by products for example : yogurt, whole wheat, brown rice, seaweed, wheat grass, rice bran, chrysanthemums, mushrooms, beans, pickled vegetables, fermented bean by - products for example : miso ; pickled bean curd and fermented black beans and yeast for example : non - alcoholic beer all contain this vitamin as well. therefore, there is no need for vegetarians to worry about vitamin b12 deficiency

    東方醫學也指出例如當歸明日葉康復力等中草藥都含有維他命b12 ，日常食品中，乳酪尤其是發酵過的牛奶及其製品例如：優酪乳全麥糙米海藻小麥草米糠雛菊香菇大豆泡菜各種發酵的豆製品例如：味噌湯豆腐乳與豆豉和酵母衍生食物例如：無酒精啤酒等也都含有維他命b12 ，所以素食者不用擔心維他命b12不足，上帝賜給我們充分的供應，就看我們是否有足夠的智慧來打開那無窮的寶藏。
  5. The remaining 5 percent of the ingredients are non - organic or synthetic, and include baking powder, pectin to make yogurt thicker, or carbon dioxide to keep products, like cottage cheese, fresher longer

    其餘5 %的成分為無機物質或人工合成物，包括用來製作高濃度酸乳酪的發酵粉，膠質，或可使像松軟乾酪一類產品保持持久新鮮的二氧化碳。
  6. Chalk blood yeast dextrose litmus milk

    白堊血酵母浸膏石蕊牛乳培養基
  7. The main energy producing pathway in the leucocyte is glycolysis, resulting in lactate production from glucose.

    糖酵解，即從葡萄糖生成乳酸鹽，是白細胞產生能量的主要途徑。
  8. In this paper, thirty strains of yeast were isolated from nineteen samples of fermented milk ( ten koumiss samples, three fermented goat milk samples, four fermented milk samples, two shubat samples ) which were collected from the west - centre region of inner mongolia from which we aimed to select the yeast with high vitalistic ? galactosidase. according to the results of dedermination that were the metabolism rate and ratio vitality of ? galactosidase, stk - 1 - 1 has been selected. the result of identification showed that stk - 1 - 1 belonged to kluyveromyces marxianus of kluyveromyces

    本研究主要以內蒙古中西部地區牧區採集的19個發酵乳樣品（ 10份酸馬奶、 3份發酵山羊奶、 4份酸牛奶和2份發酵駝奶）為研究對象，分離獲得30株酵母菌，從中篩選乳糖酶高活力酵母菌株。根據乳糖代謝率和乳糖酶比活力的測定結果，選出菌株stk - 1 - 1為優勝菌株。經鑒定，該菌株屬克魯維酵母屬（ kluyveromyces ）的馬克斯克魯維酵母（ kluyveromycesmarxianus ） 。
  9. At present, most of lactases used in industry production come from kluyveromyces, aspergillus niger and aspergillus oryzae

    目前，工業生產中使用的乳糖酶主要來源於乳酸克魯維斯酵母菌、黑麴黴和米麴黴。
  10. Cloning and expression in e. coli of lactase. specific primers were designed according to the sequence of the beta - galactosidase gene from kluyveromyces lactis. klac gene was amplified by pcr and subsequently cloned

    乳糖酶基因的克隆及原核表達以乳酸克魯維斯酵母（ kluyveromyceslactis ）菌株k538的基因組dna為模板，設計引物，利用pcr獲得乳糖酶基因klac ，經dna測序驗證，得到克隆t1549 。
  11. Studies on the production of lactate beverage with yeast

    廢啤酒酵母生產乳酸飲料的研究
  12. Development of lactate fermented beverage with beer yeast extract

    啤酒酵母自溶物乳酸飲料的研究
  13. Review of producing concentrated lactic acid starter

    制備濃縮型乳酸菌發酵劑的研究進展
  14. Take the cucumber, the fresh cow ' s milk as a raw material, and matches by the sucrose, the stabilizer and so on, delivers one kind after the lactic fermentation to have the cucumber fragrance, and has the sour odor to have the nutrition and the health care function cucumber yogurt slightly

    摘要以黃瓜、新鮮牛乳為原料，並配以蔗糖、穩定劑等，經乳酸發酵後生產出一種有黃瓜香味的、並略帶酸味的具有營養和保健功能的黃瓜酸牛奶。
  15. The brewing characteristics of shaoxing wine were presented in the following eleven aspects : the uniqueness of adjunct materials and the variety of different wine, the treatment of soaking rice at low temperature for a long time, the variety of fermentation state, the characteristics of rice wine broth, the variety and complexity of microorganisms, the uniqueness of inoculation and strain preservation, the process of mixed fermentation of yeast and lactic acid bacteria ( e. g. the concurrence of saccharification, yeast fermentation and lactic fermentation ), the over - mixing of different liquors, the high sterilization temperature, and the storage of produced wine

    摘要該文從11個方面論述了紹興黃酒的釀造特點，即配料的特殊性和酒種的多樣性；低溫長時間浸米；發酵狀態的多樣性；黃酒醪的發酵特點；微生物的多樣性，復雜性；接種方式獨特；菌種保存方法獨特；酵母與乳酸桿菌協同作用的混合發酵并行的過程（即邊糖化、邊酵母發酵、邊乳酸發酵同時進行的三邊發酵） ；酒液勾兌；較高的滅菌溫度；成品酒的貯存。
  16. Isolation and identification of lactobacillus casei from natural fermented meat products

    自然發酵肉製品中乾酪乳桿菌的分離和鑒定
  17. Wheat flour, vegetable oil, malt extract, salt, calcium carbonate, whey powder, whole milk powder, raising agent, yeast, egg powder, crocin yellow, yeast extract, sodium metabisulphite, vitamin d

    配料：小麥粉、植物油、麥芽精、食用鹽、碳酸鈣、乳清粉、全脂奶粉、膨鬆劑、酵母、雞蛋粉、梔子黃、酵母提取物、焦亞硫酸鈉、維生素d 。
  18. The study of kinetics for both glucose and glucose xylose mixed sugar lactic acid fermentation

    聚氨酯固定化米根霉發酵乳酸動力學研究
  19. Development of lactic acid bacteria and fermented dairy products

    乳酸菌及其發酵乳製品的發展趨勢
  20. Milk, especially fermented milk, has many kinds of flavor substances, which includes non - volatile acid, volatile acid, carbonyl compounds and hydrolyzates of protein, fat, and lactose

    摘要乳尤其是發酵乳中的風味物質種類繁多，包括非揮發性酸、揮發酸、羰基化合物以及蛋白、脂肪和乳糖等的分解物。
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