streptococcus thermophilus meaning in Chinese

嗜热链球菌

Yogurt - identification of characteristic microorganisms lactobacillus delbrueckii subsp . bulgaricus and streptococcus thermophilus
酸奶.特性微生物的识别
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。
The results show that a product with fine quality and pleasant flavour can be obtained from hedgehog hydnum juice 10 % , sugar 7 % , powdered milk 4 % and streptococcus thermophilus and lactobacillus bulgaricus ( 1 : 1 ) 3 %
试验结果表明:猴头汁添加量为10 % ,加糖量为7 % ,奶粉添加量为4 % ,发酵剂(保加利亚乳杆菌和嗜热乳酸链球菌1 : 1 )接种量为3 % ,可制得质地细腻、风味优良的猴头汁酸乳。