lactobacillus

lactobacillus

1. In one 2005 study, researchers gave 94 employees of a Swedish company a daily dose of Lactobacillus reuteri (100 million "colony forming units," or CFU) for 80 days.

2005年的一项研究：一家瑞士公司的94名员工按一定剂量（菌落数为一亿/cfu）饮用乳酸菌饮料80天。

2. It was found that the types and quantities of metablic organic acid of all anaerobes but two strains of lactobacillus were coincident with the standard of identification of anaerobes, and the total coincidence was 97.67%.

60株细菌中，有48株细菌测到所有代谢有机酸，10株细菌测到主要代谢有机酸，2株细菌测到不应有的代谢有机酸，总符合率为97.67%。

3. Izushi is based on the fermentation of fresh fish, rice, and vegetables by Lactobacillus spp. ; katsuobushi results from the fermentation of tuna by as pergillus glaucus.

Izushi是用新鲜的鱼肉,大米和蔬菜通过乳酸杆菌发酵而制得来。katsuobushi是由淡蓝色曲霉发酵金枪鱼而制得的。

4. Mouse pups with rotavirus infection who were administered the VHH-expressing lactobacilli had "markedly shortened disease duration, severity and viral load," whether the transformed lactobacillus was delivered fresh or freeze-dried.

不管改构的乳酸菌以是新鲜还是以冻干方式，轮状病毒感染的幼鼠给予表达VHH的乳酸菌后都“显著缩短疾病进程、降低严重程度和减少病毒感染范围”。

5. Cloning and Expression of D-Lactate Dehydrogenase Gene in Lactobacillus sp.

与<>相似的文献。

6. Both of the results showed that lactobacillus were more than acetic acid bacteria, which were more than microzyme,and facultative anaerobe were the main part of lactobacillus.

两者结果均表明其中乳酸菌多于醋酸菌,醋酸菌多于酵母菌,而且乳酸菌类中大多数为兼性厌氧菌。

7. Extraction, identification and primary investigation of adhesion specificity of Lactobacillus sp.

乳杆菌表面粘附蛋白的提取、鉴定及粘附特异性的初步研究。

8. Acid production by Lactococcus lactis subsp, lactis is followed by additional acid production associated with the growth of more acid tolerant organisms such as Lactobacillus.

乳酸乳球菌乳亚种菌产酸,随着产酸量的增加伴随着微生物的生长,如乳杆菌属的菌。

9. Lactobacillus sp.

乳酸杆菌

10. Any of various rod-shaped, nonmotile aerobic bacteria of the genus Lactobacillus that ferment lactic acid from sugars and are the causative agents in the souring of milk.

乳酸杆菌任一种杆状的乳杆菌属的不游动好氧菌，它能使糖发酵产生乳酸，也是牛奶发酸的导因

11. Studied on the Freeze-Dried Starter of Lactobacillus sp.

乳酸杆菌冻干发酵剂。

12. Studies on the Isolation, Identification and Immunoactivities of Peptidoglycan from Lactobacillus sp.

乳酸杆菌肽聚糖的分离鉴定及其免疫活性。

13. Any of various rod-shaped,nonmotile aerobic bacteria of the genus Lactobacillus that ferment lactic acid from sugars and are the causative agents in the souring of milk.

乳酸杆菌，任一种杆状的乳杆菌属的不游动好氧菌，它能使糖发酵产生乳酸，也是牛奶发酸的导因。

14. Lactobacillus sporogenes is a probiotic strain uniquely preencapsulated in spores .

乳酸芽孢杆菌是一种独特的芽胞益生菌。

15. Polymorphism of 20 Lactobacillus strains isolated from sourdough samples used for steamed bread in China was studied using AFLP technique in order to understand their polymorphism and types.

乳酸菌是酸面团发酵的主要细菌,它对面团的质量、营养有非常重要的作用,利用AFLP技术对分离自酸面团中的20株乳酸菌进行了研究,以期了解其中乳酸菌的多态性及其分型。

16. Lactobacillus restrained the growths of Pseudomonas, Brochothix thermosphacta and Enterobacteriaceae seriously.

乳酸菌的增长严重地抑制了假单胞菌、热死环丝菌和肠杆菌的增长。

17. Does lactobacillus vagina capsule have effect?

乳酸菌阴道胶囊有作用?

18. The package of lactobacillus drink, jelly and soup product.

乳酸菌饮料、果冻、汤产品包装。

19. Lactic acid A 3-carbon hydroxy-acid formed as a result of fermentation by cretain bacteria, e.g. Lactobacillus.

乳酸：某些细菌发酵得到一种三碳羟基酸。例如：乳酸菌。

20. Featured by good quick solubility，the product has health functions of both mung bean and Lactobacillus.

产品复溶性好，具有绿豆和乳酸菌的双重保健作用；

21. When chickens were induced to infect Salmonella pullorum , compared with the group that was not fed Lactobacillus , the death rate of the group that was fed Lactobacillus decreased 20%( P<0.01 ).

人工感染鸡白痢沙门氏菌后，饲喂乳杆菌组死亡率同未饲喂乳杆菌组相比，死亡率降低了20%（P＜0．01）。

22. Linoleate isomerase(LI ) gene was amplified by PCR from chromosome of Lactobacillus reuteri PYR8,and was inserted into pET30a to construct the prokaryotic expression vector pET30a-LI.

以Lactobacillus reuteri PYR8菌株基因组为模板,利用PCR方法扩增出亚油酸异构酶(linoleate isomerase,LI)基因,亚克隆到pET30a中构建原核表达载体pET30a-LI,并转化入大肠杆菌(Escherichia coli)BL21(DE3)中。

23. More than 100 strains of Lactobacillus are isolated and purified from fermented meat production by MRS culture medium.

以传统发酵肉制品为原料,通过MRS培养基分离、纯化得到100余株乳酸菌。

24. Soluble dietary fiber isolated from spent grains was mixed with defatted milk and fermented by Lactobacillus.

以啤酒糟为原料,提取可溶性膳食纤维,后者与脱脂乳混合,接入乳酸菌发酵。

25. The soluble dietary fiber isolated from brewer's spent grains was mixed with skimmed milk,and fermented by lactobacillus.

以啤酒糟为原料提取可溶性膳食纤维与脱脂乳混合,接入乳酸菌发酵。

26. The craft to produce Muslim fermented beef sausage was studied using Lactobacillus casei and Staphylococcus carnosus as fermentation agent in this paper.

以干酪乳杆菌和肉糖葡萄球菌为发酵剂生产牛肉发酵香肠,并对该工艺进行了研究。

27. Liquefaction and saccharification were carried out by all-enzymatic method, using maize as raw materisl, then the fermentation was carried out by suitable lactobacillus addition.

以玉米为基础原料,采用全酶法糖化工艺进行液化、糖化,然后接种适宜的乳酸菌进行发酵。

28. The dietary fiber extracted from corn husk was mixed with skimmed milk, and fermented by lactobacillus.

以玉米皮为原料提取膳食纤维并与脱脂乳混合,接入乳酸菌发酵。

29. In this study,Pleurotus ferulae and fresh milk were used as the raw materials to produce Pleurotus ferulae yoghurt by fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus.

以白灵菇和鲜牛奶为主要原料,采用保加利亚乳杆菌和嗜热链球菌混合菌种发酵生产白灵菇酸奶。

30. The yoghourt was developed through the fermentation of milk added with Hainan ferine honey and lactobacillus on mature technology of yoghourt.

以脱脂奶粉为原料,添加适量的海南野生蜂蜜,加入乳酸菌发酵而制成蜂蜜酸奶。

31. The experiment was carried out to test the effects of fermentation by inoculating lactobacillus on quality and nitrite content of pickled capsicum products as compared to spontaneous fermentation.

以辣椒为原料,研究了泡辣椒自然发酵和人工接种发酵对成品品质及亚硝酸盐含量的影响。

32. Flammulina-velutipes Yoghurt is produced by using the flammulina velutipes and fresh milk as main materials to be fermented by Lactobacillus bulgaricus and Streptococcus thermophilus mixed bacteria.

以金针菇和牛奶为主要原材料,以保加利亚乳杆菌和嗜热链球菌为混合发酵菌种,利用发酵法生产金针菇保健酸奶。

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

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。

34. Lactobacillus bulgaricus and streptococcus theromophilus were domesticated by increasing soymilk content in yogurt base.

使用常用的保加利亚乳杆菌和嗜热链球菌,逐渐增加其中的豆乳含量进行驯化培养。

35. Ah A,Belagyi T,Issekutz A,et al.Randomized clinical trial of specific lactobacillus and fibre supplement to early enteral nutrition in patients with acute pancreatitis.Br J S urg,2002,89 (9):1103.

全国急性胰腺炎临床治疗协作组.生长抑素与生长激素联合应用治疗急性胰腺炎多中心对照临床初步研究.中华消化杂志,2004,24(4):230-234.

36. Secondly, the healthy image of yogurt is because of Lactobacillus acidophilus, through the studies on effect of buffer, bios and other conditions to the growth of L.acidophilus.

其次，酸奶的疗效保健作用来源于嗜酸乳杆菌，通过研究缓冲盐、生长促进物质对该菌生长的影响，确定了适宜的培养基成分和发酵剂中菌种的配比。

37. The use of the freeze-drying lactobacillus starter avoids the bad starter created due to lack of microbial technology.

冷冻干燥酸奶发酵剂的使用避免了因微生物工业技术力量不足而造成的菌种质量不佳等问题。

38. It indicates that short chain fatty acid may be the the active components of the metabolic product of Lactobacillus and Bifidobacterium .

分析结果表明短链脂肪酸很可能是乳酸杆菌、双歧杆菌提取物抑菌的主要活性成分。

39. The strain of L1001 was identified as Lactobacillus plantarum L1001 by the API method.

利用API鉴定系统L1001菌株被鉴定为植物乳杆菌Lactobacillus plantarum L1001。

40. Nan an pressed salted duck was fermented by co-fermentation of Lactobacillus plantarum,Pediococcus pentosaceus,Staphylococcus xylosus and Micrococcus varians.

利用植物乳杆菌、戊糖片球菌、木糖葡萄球菌和变异微球菌混合发酵生产发酵型南安板鸭。

41. Among the most promising and most thoroughly researched probiotics is the GG strain of Lactobacillus,discovered by Dr.

前生命期的最具希望和研究最彻底的利菌素是GG菌系的乳酸菌。

42. Heating the future reunion makes the existent live lactobacillus in the sour milk killed, losing health care function thus.

加热后会使酸奶中存在的活的乳酸菌被杀死，从而失去保健作用。

43. The total number of anaerobe including Lactobacillus, bifidobacteriub has positive relationship with the total number of aerobe.

厌氧活菌总数以及其中的乳酸杆菌、双歧杆菌和好氧活菌总数呈正相关，厌氧菌与好氧菌之间呈现互生关系；

44. The number of Bifidobacterium and Lactobacillus increased significantly (P<0.01).

双歧杆菌和乳酸杆菌显著升高(P<0.01)。

45. Fermented milk is nutritious milk puoduct fermentd by lactobacillus bulgaricus and streptococcus thermophilus.

发酵乳是利用保加利亚乳杆菌和嗜热链球菌对牛奶进行发酵而得到的乳制品。

46. Fermentation temperature, strains of yeast and lactobacillus had some effects on theresveratrol content in dry red wine, but pectinase had hardly any effect.

发酵温度及酵母菌、乳酸菌种类对葡萄酒中白藜芦醇含量有一定的影响,而果胶酶对其几乎没有影响;

47. Study on high yield L-lactic acid fermentation by a Lactobacillus sp.

发酵高产L-乳酸研究。

48. After 30 days administrated with lyophilized bacteria,Lactobacillus asidophilus colonized in the broiler gut with stable number.

同时，由于德氏乳杆菌的抑制作用，肠道中的鸡伤寒沙门氏菌数量下降最明显。

49. Lactobacillus acidophilus.

嗜酸乳杆菌。

50. Research on Conditions of Ultrasonic Wave Disruption of Two Lactobacillus sp.

嗜酸乳杆菌；保加利亚乳杆菌；亚油酸异构酶；超声波破碎；条件

51. When the concentration of the drugs was lower than 8.000mg/ml,Tea polyphenols,Catechu,Galla Chinensis,Radix et Rhizoma Rhei and Nidus Vespae can inhibit the growth of Lactobacillus effectively.

大黄、蜂房与儿茶在4.000mg/ml的浓度下即表现出明显的抑菌作用,而茶多酚及五倍子在8.000mg/ml时也表现出抑菌作用;

52. Hunan Taizinai Group Company is the largest group which make ferment lactobacillus milk drink.

太子奶集团是中国最大的发酵型乳酸菌奶饮集团。

53. B.S. Dissertation：Study on the development of lactobacillus containing fruit and vegetable juicy beverage (Directed by Associate Professor Ma Tongsuo).

学士学位论文题目：复合果蔬汁乳酸菌饮料的研制(指导教师：马同锁副教授)。

54. The results indicated that 10%~15% skim milk, and 10%~15% algar have a better protecting effect on Lactobacillus helveticum starter.

实验表明，选用10%~15%脱脂奶，10%~15%海藻糖作为保护剂，对瑞士乳杆菌的冻干保藏有较好的保护效果。

55. Bile tolerance, deconjugation of conjugated bile salt (sodium taurocholate), and cholesterol-assimilating ability of 8 strains from Lactobacillus plantarum were examined.

对8株植物乳杆菌的胆汁耐受力、降解结合胆盐能力以及同化胆固醇能力进行了研究。

56. The extract and properties of linoleate isomerase in Lactobacillus bulgaricus was studied in this paper.

对保加利亚乳杆菌中的亚油酸异构酶的提取和性质进行了研究。

57. Listeria monocytogenes was cultivated with Lactobacillus bulgaricus and Streptococcus thermophilus in test tubes to investigate the inhibitory effects of lactobacillus on the growth of L.

将单核细胞增生李斯特菌纯培养物分别与保加利亚乳杆菌、嗜热链球菌进行混合培养,观察乳酸菌对单核细胞增生李斯特菌的生物拮抗作用。

58. Shan Qi soy has busting bags, bacteria sum overproof, continue acidification and other problems occasionally during the storage.It's probably caused by the Lactobacillus continue growth in the soy.

山崎酱油在贮存过程中偶有胀袋、细菌总数超标、继续酸化等问题，怀疑是乳酸菌(Lactobacillus)在酱油中继续生长引起的。

59. Detection of the Acid-resistant Gene ffh in Lactobacillus Casei and Its Cloning.

干酪乳杆菌中耐酸相关基因ffh的检测及克隆

60. The number of Salmonella typhimurium reduced because of the inhibitory effect of Lactobacillus delbrueckii subsp.delbrueckii.

德氏乳杆菌对鸡肠道的好氧性异养菌没有任何影响。

61. "Our previous study found that 40% of a sample of 751 women with a history of vulvovaginitis had used yoghurt or lactobacillus orally or vaginally to prevent post-antibiotic vulvovaginitis.

我们之前试验结果发现，751位女性中，有40%过去患有外阴阴道炎的患者，已使用优格或乳酸菌来预防抗生素后产生的外阴阴道炎。

62. We tried expounding the relationship between growth and producing acid when Lactobacillus growing inthe thin fermented material.

我们试图通过本实验阐明乳酸菌在稀醪中生长和产酸的关系。

63. It reveals the important sense of lactobacillus in medical area with new or high technologies.So the article provided much use for research of lactobacillus.

揭示其在高科技和新技术条件下在医学方面的重大意义,对乳酸菌的研究和应用提供了借鉴和帮助。

64. This paper introduced the changes of starch, protein, fat and other main compositions during rice wine fermentation, and the function of cooperative fermentation by yeast and Lactobacillus.

摘要介绍了黄酒发酵过程中淀粉、蛋白质、脂肪等主要成分的变化及酵母和乳酸杆菌的协同发酵作用。

65. In this paper, functional Kefir yogurt starter was produced by Lactococcus and Lactobacillus isolated from Kefir grains.

摘要本文利用开菲尔粒中分离的乳球菌和乳杆菌采用混合发酵法研制开菲尔酸奶复合发酵剂。

66. Objective The assimilating cholesterol abilities of "Lactobacillus acidophilus" were preliminarily studied in MRS liquid medium.

摘要目的对嗜酸乳杆菌在MRS液体培养基中同化胆固醇的能力进行初步研究。

67. Objective To observe the effect of an active, lactobacillus beverage on intestinal flora of human.

摘要目的探讨一种活性乳酸菌饮料对人体肠道菌群的影响作用。

68. Objective To probed into the treating value of the Lactobacillus on the test acute pancreatitis.

摘要目的探讨乳酸杆菌对急性胰腺炎的治疗作用。

69. Objective To compare the distribution differences of vagina Lactobacillus in patients with bacterial vaginosis, BV patients after antibiotic treatment and healthy women.

摘要目的比较细菌性阴道病患者、抗生素治疗后BV患者和健康妇女阴道内乳杆菌的分布差异。

70. This paper studied the effects in vitro of mineral dust on Escherichia coli and Lactobacillus acidophilus that as the representatives of normal human intestinal flora.

摘要研究了矿物微尘对人体肠道菌群主要代表性菌株大肠埃希菌和嗜酸乳杆菌的体外作用。

71. This paper summarizes the action mechanism and the physiological function. Take lactobacillus for example, we illustrate the genetic modifying function of the Probiotics, and make a prospect on it.

摘要综述了益生菌的作用机理和生理功能，以乳酸菌为例介绍了益生菌的遗传修饰作用，并展望了益生菌的发展前景。

72. In order to increase the number of living bacterium, the proper alkali or alkali salt was added to ferment liquid to eliminate stressing effect of organic acid on Lactobacillus acidophilus.

摘要采用向发酵液中添加适当的碱或碱性盐等物质的方法，消除了影响嗜酸乳杆菌生长的有机酸的用，达到单位体积的发酵液内含有更多活菌体的目的。

73. Abstract: New yoghurt was developed from Puerariae Radix，green tea, un-skimmed milk powder and sugar by fermenting with Lactobacillus bulgaricus and Streptococcus thermophilus.

摘要： 以葛根、绿茶、全脂奶粉、蔗糖为主要原料，通过保加利亚乳酸杆菌和嗜热链球菌发酵，研制出一种新型的葛根绿茶酸奶。

74. Methods 45 case with infantile diarrthoea,were random divided into polylactorre treating group and lactobacillus the control group.

方法对45例小儿腹泻患儿随机分为聚克治疗组和乳酶生对照组进行性比较性研究。

75. Method: The adherent percent of lactobacillus and S.mutan to dentin and hydroxyapatite was detected by radioisotope scintillation counter.

方法：利用同位素闪烁计数法测定乳杆菌和变链菌对牙本质及羟基磷灰石的粘附率。

76. Furthermore, the number of Enteric bacilli, Enterococcus, Lactobacillus and Peptostreptococcus were different in the intestinal lumen and membrane of different segments.

方法：对13例非腹部外伤意外伤亡者小肠的空肠上段、空肠中段、空回肠交界处、回肠中段、回肠下段10种细菌的腔菌群和膜菌群微生态情况进行分析。

77. Is the milk that eats fruit and lactobacillus in the morning good?

早上就吃水果和乳酸菌的牛奶好不好?

78. Some varieties of yoghurt contain small amounts of healthy bacteria such as Lactobacillus acidophilus, which help to keep your bowel regular and healthy, and aid digestion.

有些品种的酸奶含有少量有益健康的细菌如嗜酸乳杆菌，它们可以维持肠道健康并帮助消化。

79. The primary microorganisms contributing to this product are Leuconostoc mesenteroides and Lactobacillus plantarum.

有助于这种产品发酵的主要微生物是肠膜明串珠菌和植物乳杆菌。

80. The effects of lactoferrin and lactoferricin on Lactobacillus acidophilus growth were studied in this paper.

本实验主要针对乳铁蛋白和乳铁素对嗜酸乳杆菌的生长影响进行研究。