保加利亚乳杆菌

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。

MRS medium was found during several radical mediums to cultural Lactobacillus bulgaricus .

保加利亚乳杆菌超浓缩培养过程中的透射电镜观察

Transmission electron microscopic observations of the Lactobacillus bulgaricus during super-concentrated incubation

酸奶中保加利亚乳杆菌分离条件的优化（H）（？）

Optimizing the condition of separating the Lactobacillus bulgaricus from yogurt under the condition :( h ) (?)

采用活化的保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌按接种量3%接种于不同的种子培养液中，通过测定并分析pH值的变化，筛选合适的培养液。

Seed culture solution was inoculated with lactobacillus bulgaricus , lactobacillus acidophilus , lactobacillus thermophilus in quantity of 3 % , and pH value of solution and the suitable solution for bolting culture were determined .

以保加利亚乳杆菌（Lb.）、嗜热链球菌（St.）为发酵菌种，对含有不同姜汁添加量的姜汁牛奶在42℃条件下进行发酵。

Milk with different ginger juice contents was fermented at 42 ℃ by Lactobacillus bulgaricus ( Lb ) and Streptococcus thermophilus ( St ) .

淀粉酶活性在50℃，pH6.0条件下最高.保加利亚乳杆菌β-半乳糖苷酶高产株的筛选

Selection of high activity β - galactosidase bulgaricus Lactobacillus

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。

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 .

选用保加利亚乳杆菌（LactobacillusBulgaria）+嗜热链球菌（Streptococcusthermopiles）（1∶1）作为菌种，以西红柿为原料，利用乳酸菌发酵研制成一种新型乳酸发酵饮料。

A new lactic acid fermented beverage was made from tomato by fermentation with Lactobacillus Bulgaria and Streptococcus Thermopiles ( 1:1 ) . The optimum temperature and suitable time were determined in the experiment .

酸奶是以新鲜牛奶为主要原料，利用保加利亚乳杆菌（Lactobacillusbulgaricus）和嗜热链球菌（Streptococcusthermophilus）等微生物，通过乳酸发酵作用而得到的一种发酵型乳制品，其中含有大量的活性乳酸菌。

The yogurt is one kind of fermented dairy products fermented by Lactobacillus bulgaricus and Streptococcus thermophilus , which uses fresh milk as the main raw material and also contains a lot of viable lactic acid bacteria .

目的：克隆大肠杆菌锰超氧化物歧化酶基因（sodA）并在保加利亚乳杆菌（L6032）中表达，以提高该菌对氧的耐受性，同时为SOD发酵奶的研制奠定实验室基础。

Objective : Cloning manganese superoxide dismutase gene ( sodA ) to make it express in Lactobacillus bulgaricus ( L6032 ) to enhance its tolerance to oxygen was studied . Moreover , a foundation for developing SOD fermented milk was established .

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。

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 .

保加利亚乳杆菌番茄复合汁增菌培养基的优选研究

Screening and optimizing of Lactobacillus bulgaricus tomato juice compound enrichment medium

碱性中和与补料分批高密度培养保加利亚乳杆菌的研究

High-density Cultivation of Lactobacillus Bulgarian in Alkalinity Neutral Combined with Feed-batch

保加利亚乳杆菌及其代谢产物对肉仔鸡生长性能的影响

Effect of Lactobacillus bulgaricus and metabolic product on growth performance in broilers

液芯包囊内保加利亚乳杆菌浓缩培养的研究

Concentrated culture of Lactobacillus bulgaricus encapsulated in liquid-core microcapsules

德氏保加利亚乳杆菌冻干工艺中菌悬浮液制备条件的研究

The Study on Prepare Condition of Lactic Acid Bacteria Suspension in Freeze-drying Craft

中国市售酸奶中保加利亚乳杆菌温和噬菌体的分离及其分子生物学性质的研究

Isolation and characterization of a novel Lactobacillus delbrueckii temperate bacteriophage from Chinese yogurt

锰超氧化物歧化酶基因的克隆和在保加利亚乳杆菌中的表达

Cloning and Expression of the Manganese Superoxide Dismutase Gene of E. coli in Lactobacillus bulgaricus

保加利亚乳杆菌H~+-ATPase缺陷型菌株的筛选

Screening of H ~ + - ATPase deficient mutant of Lactobacillus delbrueckii subsp . bulgaricus

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。

Streptococcus thermophilus and Lactobacillus bulgaricus are major strains to the production of yoghurt starter .

针对保加利亚乳杆菌生长状况，确定发酵培养基的基本组成。

Confirmed the basic component of the fermentation medium in growth condition of Lactobacillus bulgaricus .

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。

Bacteria commonly used in fermented milk are Lactobacillus rhamnosus , Lactobacillus bulgaricus and Streptococcus thermophilus .

几种保护剂对液氮冷冻处理的保加利亚乳杆菌细胞的冻伤保护

Protection of several cryoprotectants on the cell damage of freezing treated lactobacillus bulgaricus by liquid nitrogen

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%；

The adhesion rate of Lactobacillus Acidophilus and Lactobacillus bulgaricus not-treated was 21.00 % and 8.73 % ;

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。

Streptococcus thermophilus and Lactobacillus bulgaricus fermented in skim milk were analyzed by high performance ion-exchange chromatograph .

硫酸二乙酯诱变选育弱后酸化保加利亚乳杆菌传统制作是在鲜奶里添加嗜热链球菌或保加利亚乳酸杆菌。

It is traditionally made by adding common strains of Streptococcus and Lactobacillus Bacteria to raw milk .

不同比例的嗜热链球菌与保加利亚乳杆菌对酸奶品质的影响

The Effects of the Different Ratios of the Hot Chain Coccus and the Bulgarian Lactobacillus on Yoghourt Quality

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。

Then screened and identified Lactobacillus bulgaricus by the way of solid culture and liquid culture during the experiment .

两株保加利亚乳杆菌产β-半乳糖苷酶条件的优化及酶活力测定

Optimizing the conditions of β - galactosidase producing and determining of enzyme activities of two strains of Lactobacillus bulgaricus

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。

This thesis is mainly about the high-density cultivation of Lactobacillus bulgaricus and the development of soybean fermented beverage .