关键是酸奶中的活性细菌，特别是保加利亚乳杆菌和嗜热链球菌。
The keys are active bacteria in yogurt, specifically Lactobacillus bulgaricus and Streptococcus thermophilus.
海藻酸钠为固定材料，研究了嗜酸乳杆菌和嗜热链球菌先混菌后固定化对生物合成共轭亚油酸的影响。
Using sodium alginate as embedding material, the effect of coimmobilization of Lactobacillus acidophilus and Streptococcus thermophilus on the production of conjugated linoleic acid (CLA) was studied.
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。
New yoghurt was developed from Puerariae Radix, green tea, un-skimmed milk powder and sugar by fermenting with Lactobacillus bulgaricus and Streptococcus thermophilus.
以蚂蚁蛋白、鲜牛奶为主要原料，采用保加利亚乳杆菌和嗜热链球菌作发酵剂，运用正交试验设计，对蚂蚁蛋白提取和凝固型酸奶加工工艺进行试验研究。
Extraction of ant protein and the process of set yogurt were studied, with ant protein and fresh milk as the main material, L.
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.
对嗜热链球菌进行葡萄糖、麦芽糖和蔗糖的发酵试验。
Thermophilus carbohydrate fermentation, and glucose is used for S.
对嗜热链球菌进行葡萄糖、麦芽糖和蔗糖的发酵试验。
Thermophilus carbohydrate fermentation, and glucose is used for S.
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