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1·The keys are active bacteria in yogurt, specifically Lactobacillus bulgaricus and Streptococcus thermophilus.

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。

2·The key are active bacteria in yogurt, specifically Lactobacillus bulgaricus and Streptococcus thermophilus.

酸奶有助于缓解口臭的关键在于酸奶里的活性细菌，尤其是乳酸菌和喜温的链球菌。

3·Streptococcus thermophilus and Lactobacillus bulgaricus fermented in skim milk were analyzed by high performance ion-exchange chromatograph.

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。

4·In this paper, growth and metabolic kinetics of Lactobacillus bulgricus and streptococcus thermophilus in forming yoghurt process were measured.

本文研究了酸奶凝固过程中嗜热链球菌及保加利亚乳杆菌两种混合发酵菌的生长代谢动力学。

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

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。

6·The result of the experiment showed: three bacteria strains from the Culture were isolated, where one was Lactobacillus bulgaricus and the others were Streptococcus thermophilus.

结果表明，从发酵剂中分离到三株菌。其中一株鉴定为德氏乳杆菌保加利亚亚种，两株为嗜热链球菌。

7·A custardlike food with a tart flavor, prepared milk curdled by bacteria, especially Lactobacillus bulgaricus and Streptococcus thermophilus, and often sweetened or flavored with fruit.

酸乳酪一种具有酸味的蛋奶糕状食物，由细菌作用的牛奶凝结物制得，尤指。

8·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.

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。