?koumiss

koumiss 發(fā)音

英：[?k?m?s]　　美：[?ku?m?s]

英：　　美：

koumiss 中文意思翻譯

koumiss 短語詞組

1、kefir koumiss ─── [醫(yī)] 發(fā)酵乳霉乳酒

koumiss 相似詞語短語

1、plumists ─── 羽狀體，

2、koumis ─── 十月

3、volumist ─── 體積

4、kumiss ─── n.馬奶酒；霉乳酒（等于koumiss）

5、koumyss ─── 庫米斯

6、volumises ─── 體積

7、volumists ─── 體積

8、volumise ─── 增大音量

9、to miss ─── 錯過

koumiss 常見例句（雙語使用場景）

1、Study on fermented milk koumiss ─── 發(fā)酵牛乳酒的研制

2、Keywords kefir grains koumiss fermentation; ─── 開菲爾粒;馬奶酒;發(fā)酵;

3、During spring and summer, the most popular drink is "Airag" , fermented horse milk. The Russians call it "Koumiss" . ─── 在春天和夏天，最流行的飲料叫艾日格（Airag），這是一種發(fā)酵的馬奶，俄國人稱之為酸馬奶。

4、Keywords Cream Liqueurs;Imitation Koumiss;Imitation Cheese; ─── 奶油利口酒;仿制酸馬奶酒;制仿干酪;

5、Study on antibacterial biochemical characterization of enterococcus faecalis in the koumiss ─── 酸馬奶酒中糞腸球菌抑菌特性的研究

6、Keywords HPLC;organic acids;fermented yak milk;fermented goat milk;Koumiss; ─── 高效液相色譜;有機酸;酸牦牛奶;酸山羊奶;酸馬奶;

7、Analysis of chemical composition and microorganism flora of traditionally home-made Koumiss in Xinjiang ─── 新疆維吾爾自治區(qū)酸馬奶化學(xué)組成分與微生物學(xué)分析

8、Keywords fruity koumiss;streptococcus lactis;production techniques; ─── 果酸乳酒;乳鏈球菌;生產(chǎn)工藝;

9、Isolation and identification of Lactobacillus from koumiss collected in Inner Mongolia and People's Republic of Mongolia ─── 不同地區(qū)酸馬奶中乳桿菌的分離及其生物學(xué)特性的研究

10、Keywords koumiss;Enterococcus faecali;antibacterial factor;extraction and purification; ─── 酸馬奶酒;糞腸球菌;抑菌物質(zhì);提取與純化;

11、Keywords koumiss;yeast;isolation;identification; ─── 酸馬奶;酵母菌;分離;鑒定;

12、This paper introduced koumiss making method in different parts of ancient times. It is of great importance to study, develop and utilize the resource of mare milk in China. ─── 本文分析遠(yuǎn)古各個時期我國制作馬奶酒的方法。這對我國研究、開發(fā)、利用馬奶資源具有重要意義。

13、Keywords MOLONG alcohol KYLIN DRINK;Actinidia koumiss Amino acid; ─── 墨龍醇;麒麟玉液;獼猴桃乳酒;氨基酸。;

14、Keywords Koumiss;BSH;Lactobacillus;Mongolia Horse; ─── 酸馬奶;BSH;乳酸菌;蒙古馬;

15、Keywords Koumiss;Imitated mares milk;Lactic acid bacteria;Yeast;Antibacteria characterization; ─── 酸馬奶酒;模擬馬奶;乳酸菌;酵母菌;抑菌特性;

16、Keywords Koumiss;Lactic Acid Bacteria;Biodiversity; ─── 酸馬奶;乳酸菌;生物多樣性;

17、Organic acids in koumiss had apparent inhibitory effect to bacillus subtilis, in them, lactic acid was most important whereas acetic acid and alcohol had synergistic effect. ─── 研究結(jié)果表明,有機酸對枯草芽胞桿菌有抑菌作用,其中乳酸起主要作用,醋酸和酒精起增效作用。

18、Keywords Koumiss;Lactic acid bacteria;Antibacterial characterization;Stability; ─── 酸馬奶酒;乳酸菌;抑菌特性;穩(wěn)定性;

19、Isolation and Identification of Yeast in Koumiss ─── 酸馬奶中酵母菌的分離提純及鑒定

20、Keywords lactobacillus;microzyme;fermented milk koumiss; ─── 乳酸菌;酵母菌;牛乳酒;

21、Selection and Identification of Yeasty for Koumiss which is fit for koumiss producing ─── 適合乳啤生產(chǎn)的乳酒酵母的分離鑒定

22、For three factors which affect quality of fermented milk koumiss ultimately, the optimalfermentation conditions of Kefir fermented milk koumiss are determined by using orthogonal experiments L9(34). ─── 針對影響牛奶酒制品最終品質(zhì)的三個因素,采用三因素三水平L9(34)正交試驗確定了功能性開菲爾牛奶酒的最佳發(fā)酵條件。

23、Study on lactobacillus acidophilus in fermented milk koumiss ─── 嗜酸乳桿菌混合發(fā)酵乳酒的研究

24、Identification and biodiversity of yeasts isolated from Koumiss in Xinjiang of China ─── 新疆地區(qū)酸馬奶中酵母菌的鑒定及其生物多樣性分析

25、Koumiss transmits wildness, boldness and hospitality of Mongolian, Qingke barley beer ferments simple character of the Tibetan. ─── 馬奶酒傳遞出蒙古族人豪爽粗獷、熱情好客的民風(fēng)；青稞酒則釀出了藏區(qū)人的淳樸性格。

26、koumiss is also called Mongolia Wine and brewed from mare's milk by the fermented of inoculums.It is a very popular traditional drink of mongolia. ─── 咖啡奶酒奶酒不僅可以和其他的酒一樣單獨飲用，還有它的獨特飲用方法。

27、koumiss is also the most special scene in the wine culture of Mongolia. ─── 果汁奶酒可以加各種果汁，如：草莓汁、葡萄汁、橄欖汁等，成為果汁奶酒；

28、The purpose of the study was to evaluate the inhibitory power of koumiss and analyze the role of organic acids in bacterial inhibition. ─── 了酸馬奶酒中有機酸和酒精的組成，據(jù)此配制了人工模擬酸馬奶酒，評價酸馬奶酒中有機酸、精對細(xì)菌的作用。

29、Screening of Acid Tolerance of Lactobacillus helveticus Isolated from Traditionally Koumiss ─── 傳統(tǒng)發(fā)酵酸馬奶中瑞士乳桿菌耐酸性的篩選

30、Keywords Koumiss;Lactic acid bacteria;Antibacteria characterization;Bacteriocin;Spectrum; ─── 酸馬奶酒;乳酸菌;抑菌特性;細(xì)菌素;抑菌譜;

31、Mongol children, nourished by fermented mares' milk called koumiss, quickly learned to rifle and like their parents became more at home on horseback than on foot. ─── 蒙古孩子是喝發(fā)酵的馬奶(被稱為馬奶酒)長大的，所以很快就學(xué)會了騎馬，并且與父母親一樣，更善于騎馬而不是走路。

32、Study on Alcohol Content Variation in Fermentative Koumiss ─── 酸馬奶發(fā)酵中乙醇含量變化研究

33、Keywords koumiss;Enterococcus faecali;antibacterial factor;extration;characteristics; ─── 酸馬奶酒;糞腸球菌;抑菌物質(zhì);粗提;特性;

34、probiotics koumiss tablets ─── 益生菌酸馬奶片

35、Keywords Koumiss;Immobilization;Lactic acid bacteria;Yeast;Alginate;Antibacteria characterization; ─── 酸馬奶酒;固定化;乳酸菌;酵母菌;海藻酸鈉;抑菌特性;

36、Keywords koumiss;lactic acid bacteria;isolate and purify;biochemical identification; ─── 酸馬奶;乳酸菌;分離純化;生化鑒定;

37、Keywords milk protein peptides;protein enzyme;enzymolysis;mixing fermentation;koumiss; ─── 乳蛋白多肽;蛋白酶;酶解;混合發(fā)酵;乳酒;

38、In this paper,39 strain yeasts were isolated from 4 samples of koumiss. ─── 實驗從4個酸馬奶樣品中分離得到的39株酵母菌,并對其進(jìn)行屬的鑒定:包括形態(tài)學(xué)和生化鑒定。

39、Study on antibacterial biochemical characterization of enterococcus faecalis in the koumiss ─── 酸馬奶酒中糞腸球菌抑菌特性的研究

40、Keywords koumiss; organic acids; alcohol; artificially acidify; bacteriostatic action; ─── 酸馬奶酒;有機酸;酒精;人工模擬;抑菌作用;

41、Keywords koumiss;distillation;production technology; ─── 乳酒;蒸餾型;生產(chǎn)工藝;

42、The purpose of the study was to evaluate the inhibitory power of koumiss and analyze the role of organic acids in bacterial inhibition. ─── 測定了酸馬奶酒中有機酸和酒精的組成,據(jù)此配制了人工模擬酸馬奶酒,評價酸馬奶酒中有機酸、酒精對細(xì)菌的作用。

43、Keywords Koumiss;Lactic acid bacteria;Optimization of culture medium;Antibacterial substances; ─── 酸馬奶酒;乳酸菌;培養(yǎng)基優(yōu)化;抑菌活性物質(zhì);

44、Keywords Koumiss;lactic acid bacteria;antibacterial characterization;culture medium optimization; ─── 酸馬奶酒;乳酸菌;抑菌活性;培養(yǎng)基優(yōu)化;

45、A Koumiss of Mongolian ─── 蒙古族的馬奶酒

46、BACTERIOSTATIC ACTION OF ORGANIC ACIDS IN THE KOUMISS ─── 酸馬奶酒中有機酸的抑菌作用

47、This paper introduced koumiss making method in different parts of ancient times.It is of great importance to study,develop and utilize the resource of mare milk in China. ─── 本文分析遠(yuǎn)古各個時期我國制作馬奶酒的方法。這對我國研究、開發(fā)、利用馬奶資源具有重要意義。

48、Study on the Fermentable Properties of Lb. Acidophilus Isolated from Traditional Koumiss of Mongolia ─── 蒙古族傳統(tǒng)酸馬奶中嗜酸乳桿菌發(fā)酵特性研究

49、kefir koumiss ─── [醫(yī)] 發(fā)酵乳霉乳酒

50、Study on Alcohol Content Variation in Fermentative Koumiss ─── 酸馬奶發(fā)酵中乙醇含量變化研究

51、Koumiss Mold Mushroom Spawn's Immobilization Research Forecast ─── 酸馬奶酒菌種的固定化研究

52、During spring and summer, the most popular drink is "Airag", fermented horse milk. The Russians call it "Koumiss". ─── 在春天和夏天，最流行的飲料叫艾日格(airag)，這是一種發(fā)酵的馬奶，俄國人稱之為酸馬奶。

53、Keywords koumiss;enterococcus faecalis;antibacterial factor; ─── 酸馬奶酒;糞腸球菌;抑菌特性;

54、In this paper, fermented milk koumiss was produced through two step fermentation, using lactococcus and yeastswhich are separated from Kefir grains. ─── 本文利用開菲爾粒中分離的酵母菌和乳球菌采用兩步發(fā)酵法研制開菲爾牛奶酒。

55、Optimization of the Fermentation Conditions of the Functional Kefir Fermented Milk Koumiss ─── 功能性開菲爾牛奶酒最佳發(fā)酵條件的研究