1) EPS from S. thermophilus KLDS3.0207
嗜热链球菌胞外多糖
2) S.thermophilus
嗜热链球菌
1.
Study on characteristics of acidity and viscosity produced by L.bulgaricus and S.thermophilus;
保加利亚乳杆菌和嗜热链球菌产酸产黏特性研究
2.
Research on Appropriate Culture Condition of S.thermophilus;
嗜热链球菌适宜培养条件研究
3.
This paper studied on the vegetable juice culture of S.
研究了蔬菜汁培养基的组成(蔬菜汁、碳源、氮源)和培养条件(温度、接种量、起始pH、培养时间等)对嗜热链球菌生长的影响,优化了蔬菜汁培养基的组成。
3) Streptococcus thermophilus
嗜热链球菌
1.
Optimization of exopolysaccharide production conditions fermented by Streptococcus thermophilus from Tibetan kefir;
藏灵菇中嗜热链球菌高产胞外多糖发酵条件的优化
2.
Screening and Optimizing of Lactobacillus bulgaricus and Streptococcus thermophilus Wort Enrichment Medium;
嗜热链球菌与保加利亚乳杆菌麦芽复合汁增菌培养基的优化筛选
3.
Isolation of Nisin-resistant Streptococcus thermophilus;
Nisin抗性嗜热链球菌的筛选
4) Lactobacillus acidophilus extracellular polysaccharide
嗜酸乳杆菌胞外多糖
1.
Plackett-Burman method was adopted to screen main factors from 16 ones affecting Lactobacillus acidophilus extracellular polysaccharide yield.
采用Placket-Burman法从影响嗜酸乳杆菌胞外多糖产量的16个因素中筛选出3个主要因素,然后通过响应面法探讨最优工艺参数。
5) Streptococcus thermophilus
嗜热乳酸链球菌
1.
Study on the Isolation and Identification of Streptococcus thermophilus from Acidophilus Milk and Its Probiotic Characteristics;
酸奶中嗜热乳酸链球菌的分离鉴定及益生特性研究
6) Streptococcus salivarius subsp.thermophilus
唾液链球菌嗜热亚种
1.
Study on Flavour Compounds Analysis in Milk by Coculturing with Streptococcus salivarius subsp.thermophilus;
唾液链球菌嗜热亚种发酵乳风味成分分析
2.
Base on morphological,physiological and biochemical characteristics,16S rDNA and phylogenic analysis,the strain Y-2 was classified to Streptococcus salivarius subsp.
通过形态特征、生理生化特征和16S rDNA序列分析鉴定菌株Y-2为唾液链球菌嗜热亚种(Streptococcus salivariussubsp。
3.
For producing γ-aminobutyric acid,the immobilized Streptococcus salivarius subsp.
以唾液链球菌嗜热亚种(Streptococcus salivariussubsp。
补充资料：α-溶血性链球菌
α-溶血性链球菌
属链球菌属。因其菌落周围出现1～2mm宽的草绿色溶血环(甲型溶血），又称为草绿色链球菌。该菌为人呼吸道及肠道的正常寄生菌，致病力低，在一定条件下可引起亚急性细菌性心内膜炎及泌尿系感染。
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