Streptococcus cremoris oor Spaans

Streptococcus cremoris

Vertalings in die woordeboek Engels - Spaans

Lactococcus lactis

Streptococcus cremoris

Streptococcus lactis

streptococcus cremoris

taxonomic terms (bacteria)

voorbeelde

A completely randomized design was conducted, three treatments (T) and three replicates: Treatment 1 (T1): cheese manufactured with pasteurized milk without starter cultures, Treatment 2 (T2): cheese manufactured with pasteurized milk with Lactococcus lactis and Lactococcus cremoris (1:1) and Treatment 3 (T3): cheese manufactured with pasteurized milk with Lactococcus lactis, Lactococcus cremoris and Streptococcus thermophillus (0.5:0.5:1). Treatments were compared to a control sample that was prepared with raw milk without starter cultures.
Se realizó un diseño completamente aleatorio, tres tratamientos (T) y tres repeticiones: Tratamiento 1 (T1): queso elaborado con leche cruda y sin cultivos, Tratamiento 2 (T2): queso elaborado con leche pasteurizada con Lactococcus lactis y Lactococcus cremoris (1:1) y Tratamiento 3 (T3): queso elaborado con leche pasteurizada y Lactococcus lactis, Lactococcus cremoris y Streptococcus thermophillus (0,5:0,5:1).

These cultures consist of appropriate mixed mesophilic starter cultures for ‘Gouda Holland’: L type starter (Lactococcus lactis ssp. lactis and/or Lactococcus lactis ssp. cremoris and/or Leuconostoc spp.) and/or LD type starter (Lactococcus lactis ssp. lactis and/or Lactococcus lactis ssp. cremoris, Leuconostoc spp. and/or Lactococcus lactis ssp. lactis biovar. diacetylactis), possibly in combination with adjunct cultures consisting of Lactobacillus spp. and/or Streptococcus thermophilus strains.
Dichos fermentos consisten en mezclas de bacterias lácticas mesófilas adecuadas para la fabricación de este queso: tipo de iniciador L (Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris o Leuconostoc spp.) o tipo de iniciador LD (Lactococcus lactis ssp. lactis Lactococcus lactis ssp. cremoris, Leuconostoc spp. o Lactococcus lactis ssp. lactis biovariedad diacetylactis), que pueden combinarse con fermentos combinados de Lactobacillus ssp. o con variedades de estreptococo termófilo.

These cultures consist of appropriate mixed mesophilic starter cultures for ‘Edam Holland’: L type starter (Lactococcus lactis ssp. lactis and/or Lactococcus lactis ssp. cremoris and/or Leuconostoc spp.) and/or LD type starter (Lactococcus lactis ssp. lactis and/or Lactococcus lactis ssp. cremoris, Leuconostoc spp. and/or Lactococcus lactis ssp. lactis biovar. diacetylactis), possibly in combination with adjunct cultures consisting of Lactobacillus spp. and/or Streptococcus thermophilus strains.
Dichos cultivos consisten en mezclas de cultivos iniciadores mesófilos adecuados para la fabricación de este queso: cultivos iniciadores del tipo L (Lactococcus lactis ssp. lactis y/o Lactococcus lactis ssp. cremoris y/o Leuconostoc spp.) y/o cultivos iniciadores del tipo LD (Lactococcus lactis ssp. lactis y/o Lactococcus lactis ssp. cremoris, Leuconostoc spp. y/o Lactococcus lactis ssp. lactis biovar. diacetylactis), combinados, en su caso, con cultivos adicionales consistentes en cepas de Lactobacillus ssp. y/o Streptococcus thermophilus.