嗜热链球菌

氨基酸与牛乳复合培养液对嗜热链球菌生长的影响

Effect of amino acid and milk composite culture on the growth of Streptococcus thermophilus

采用MRS培养基的双层平板法和MRS培养基的试管法可对嗜热链球菌进行选择性计数；

The method of double layer MRS medium and MRS medium in test tube can enumerate Streptococcus thermophilus selectively ;

市售酸乳中嗜热链球菌的分离及RAPD分析

Isolation and RAPD Analysis of Streptococcus thermophilus from Commercial Yoghurt

Nisin抗性嗜热链球菌的筛选

Isolation of Nisin-resistant Streptococcus thermophilus

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 .

采用两倍稀释法在脱脂乳培养基和乳清培养基中测定了nisin对嗜热链球菌9的最小抑菌浓度（MIC）。

The MIC of nisin to Streptococcus thermophilus was determined by serial twofold dilutions in skim milk medium and whey medium .

利用嗜热链球菌为菌种检验牛奶中抗菌素残留的氯化三苯基四氮唑法（TTC法），是我国的国家标准方法。

The TTC method which uses Streptococcus Thermophilus as test bacteria is a standard method to detect antibiotics residues in milk in China .

在脱脂乳培养基中逐渐增加nisin的浓度，驯化嗜热链球菌9，直到其抗性达到300IU/ml。

In skim milk medium , Streptococcus thermophilus 9 was tamed by gradually increasing the nisin concentration until its resistance reaching 300 IU of nisin per ml.

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 ) .

经生产性能鉴定和遗传性状实验，获得两株适宜做酸奶发酵剂的nisin抗性嗜热链球菌9.31和9.4。

The two nisin-resistant Streptococcus thermophilus strains 9.31 and 9.4 , fit for two yogurt culture were gained and assayed by production performance identification and genetic stability test .

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 .

采用梯度稀释涂布法从市售酸奶中分离纯化鉴定出嗜热链球菌（Streptococcusthermophilus简写T），保加利亚杆菌（BulgariaLactobacillus简写B），并对其进行乳发酵实验。

I adopted the method of gradient dilution coating , separated Streptococcus thermophilus and Lactobacillus Bulgaria from the acidophilus milk sold in market , then sublimated and identify them . Besides , I did milk ferment experiment for them .

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 .

嗜热链球菌胞外多糖的结构生物合成与遗传调控

Structure biosynthesis and genetic regulation of exopolysaccharide production in Streptococcus thermophilus

嗜热链球菌和乳杆菌最佳促生长剂的选择

Selection on the Best Growth Promoter to Streptococcus thermophilus and Lactobacilli

嗜热链球菌活菌制剂保护剂及其工艺

Protective Reagent and Techniques for Active Microbial Agents of Streptococcus thermophilus

嗜热链球菌噬菌体对酸奶质量的影响

Effect of Addition of Streptococcus thermophilus Phages on Yogurt Quality

嗜热链球菌增菌缓冲剂的研究

Study on the buffer of improving bacteria of streptococcus thermophilus

不同浓度半胱胺对嗜热链球菌体外培养的影响

Impact of different concentrations of cysteamine on Streptococcus thermophilus culture in vitro

嗜热链球菌超浓缩培养过程中菌体生化代谢规律研究

Study on metabolic rules of Streptococcus thermophilus during concentrated cultures

十九种氨基酸对嗜热链球菌生长的影响

Effect of 19 kinds of amino acid on the growth of Streptococcus Thermophilus

结果表明：嗜热链球菌的耐硒能力较好。

The result shows that Streptococcus thermophilus has the better selenium endurance ability .

乳制品中嗜热链球菌的快速检测

Rapidly detecting of Streptococcus thermophilus in dairy products

嗜热链球菌固态培养的研究

Study on Solid-State Medium for Streptococcus thermophilus

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 .

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 .

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

各种食用真菌肉质体。嗜热链球菌噬菌体对酸奶质量的影响

Fleshy body of any of numerous edible fungi . Effect of Addition of Streptococcus thermophilus Phages on Yogurt Quality