1) Oligoporus caesius
蓝灰褐腐干酪菌
2) blue cheese
蓝纹干酪
1.
Variety of free amino acid of blue cheese ripening;
蓝纹干酪成熟期间氨基酸的变化研究
3) brown-rot fungi
褐腐真菌
1.
A novel low-molecular weight peptide (Gt factor) was isolated and purified from the extracellular culture of brown-rot fungi Gloeophyllum trabeum.
通过HPLC高效液相层析由褐腐真菌中能强烈降解木质纤维素的代表菌株密粘褶菌Gloeo phyllumtrabeum的胞外培养液 ,分离纯化得到一低分子量的活性多肽组分 (Gt因子 ) 。
4) monilinia fructicola
褐腐病菌
1.
Sensitivity of brown rot pathogen(Monilinia fructicola) to three fungicides;
桃褐腐病菌(Monilinia fructicola)对3种杀菌剂的敏感性
2.
etc,as well as their combination against monilinia fructicola were studied.
在离体和活体条件下,对鹿蹄草、厚朴等中草药单剂以及鹿蹄草为主的各种中草药复配组合对香白杏采后褐腐病菌的抑制效果进行研究。
3.
etc,as well as their combination against Monilinia fructicola were studied.
在离体和活体条件下,测定鹿蹄草、厚朴等中草药单剂及鹿蹄草为主的各中草药复配组合对油桃采后褐腐病菌的抑制效果。
5) Monilinia fracticola
褐腐菌
1.
The ethanol extract was prepared from pomelo peel, and its inhibitory effect on Monilinia fracticola was studied both in vitro and in vivo.
1～50mg/mL的柚皮提取物对离体培养褐腐菌菌丝生长具有显著的抑制作用,并且对接种果实褐腐病的发病率和病斑直径的扩展也具有较好的抑制效果,最小抑菌浓度和最低致死浓度分别为6。
6) mould-ripened cheese
霉菌干酪
1.
Determination of free amino acids released from mould-ripened cheese by reversed-phase high performance liquid chromatography;
高效液相色谱法分析霉菌干酪中游离氨基酸含量
2.
This experiment was designed to develop curd of new type mould-ripened cheese,which sueface femented by the mould from Chinese traditional food—Actinomucor elegans.
本试验旨在以传统腐乳生产菌种雅致放射毛霉为表面发酵剂,参照 cammbert 干酪的工艺,研究凝块形成因素对霉菌干酪品质的影响。
补充资料：蓝纹布雷斯干酪
产地：法国
固体成分中乳脂含量为50%
外层由白霉覆盖，内部组织细腻柔软，并有蓝色斑纹，呈稠糊状态，味道辛辣，与意大利的戈尔贡佐拉干酪非常相似。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条