求一位高手帮助翻译一段文章，希望朋友们多多帮助，谢谢，很是感谢，很着急用。

Question

2.2 Stabilization experiment of peanut milk
Different stabilizers were individually added into the prepared peanut milk. The intermixture was poured into bottles, sterilized, and stored for 72 h at room temperature (23℃) . Observations were recorded on the texture and state of the peanut milk according to stratification .
23 Microorganisms used as inocula
Microorganisms used, which were from the laboratory collection of Shanghai Fishenes University, are as follows: Bifidobacterium bifidum ( Bb) , Lactobacillus acidophillus ( La) , mixture of Lactobacillus bulgaricus and Streptococcus thermophilus ( Yc) , and mixture of Bb, La. and Yc (Mx) .
2.4 Cultrire conditions for cultures
Ye La Bb Mx
10% nonfat milk powder 10% nonfat milk powder with 2% fresh carrot juice and tomato juice
Sierilizing condition : O . 7kg/cmz , 15 min
Inoculate with 5% inoculum after coojed
42℃ . 6 - 8 h 37℃ . 6 - 8 h 37℃ , 6 - 8 h. anaerobic 37℃,5- 6 h. anaerobic
The four cultures were incubated several times until coagulated
2.5 Fermentation procedure

Different types of carbohydrates were severally added to the peanut milk, inoculated with 5% inoculum . The mixtures were distributed in 250mL glass boffles and incubated at 42℃(Yc) and 37℃ (La, Bb, Mx) for 6 - 8 h. The pH value, titratable acidity, and viable cell counts were then measured .
Oligofructose at 0.5% (Raftilose , Orafti Co.,Belgium) and 0.2% yeast extract were also added to thepeanut milk for La,Bb,and Mx fermentations as described in a previous study(Chen.1998)

Peanut milk fermentation with probiotic strains
2.6 Chemical analyses
Protein:Kjeldahl nitrogen method using the general appropriciate factor6.25(Wuxi University of Light Industry. 1983)
Carbohydrate :Lane and Eynon’s method ( Wuxi University of Light Industry .1983)
Fat: Soxhlet method (Wuxi University of Light Industry . 1983)
Fiber: neutral detergent metbod ( Ni , 1992)
pH: pH meter
Titratable acidity (TA) : measured by titrating with 0.1 M NaOH for 100 mL sample
2.7 Microbiological analyses
To determine the population of viable cells in the fermented peanut milk, serial dilutions were made, and plates were cast according to the double-Jayer technique using MRS-agar. Bb was incubated under anaerobic condition for cultivation . The plates were incubated at 37℃ and 42 ℃ separately for 3 days, and typical colonies were counted .
MRS-agar medium : ( Oxoid Co . , UK)
Peptone 10 g, Lab-Lemco 8 g, Yeast extract 4 g, Dextrose 20 g, Tween 80 l ml, K2HP04 2 g, Na-acetate•3H20 5 g, NH4 citrate 2 g, MgS04•7H20 0.2 g, MnS04•4 H20 0.05 g, Agar 10 g, pH after sterilization 6.2 +/- 0.2

Effect of treatment methods on organoleptic properties of peanut milk

Answer 1

2.2个稳定的实验花生奶

不同稳定剂单独添加到准备花生奶。混合液倒入瓶，消毒，并保存72小时在室温（23℃）。观察记录的结构和状态的花生牛奶根据分层。

23种微生物接种用作

用于微生物，这是从上海大学实验室收集fishenes，如下：两歧双歧杆菌（B），乳酸菌acidophillus（洛杉矶），混合物的保加利亚乳杆菌和嗜热链球菌（诚），和混合体，拉。和诚（邮件）。

2.4cultrire条件培养

你们拉我的

10%脱脂奶粉脱脂奶粉10%2%新鲜胡萝卜汁和番茄汁

sierilizing条件：阿。7公斤/头孢美唑，15分钟

接种疫苗接种后5% coojed

42℃。6 -8小时37℃。6 -8小时37℃，6- 8小时℃厌氧37，5- 6小时厌氧

四文化孵几次直到凝固

2.5发酵程序

碳水化合物的不同类型分别添加到牛奶花生，接种5%种接种。混合分布在250毫升玻璃boffles和培养在42℃（诚）和37℃（洛杉矶，比比，醌）为6 -8小时的酸碱值，滴定酸度，和可行的细胞计数测量。

低聚果糖在0.5%（raftilose，orafti有限，比利时）和0.2%的酵母提取物还增加了thepeanut牛奶啦，，和醌发酵是在先前的研究（陈1998。）

花生牛奶发酵的益生菌株

2.6化学分析

蛋白质：凯氏定氮法使用的一般appropriciate factor6.25（无锡轻工大学。1983）

碳水化合物：莱恩和埃诺的方法（无锡轻工大学1983。）

脂肪：索氏提取法（无锡轻工大学。1983）

纤维：中性洗涤剂法（倪，1992）

酸碱度：酸度计

可滴定酸度的测定滴定（局长）：0.1米氢氧化钠100毫升样本

2.7微生物分析

确定人口活细胞在发酵花生奶，串行稀释了，和片投照double-jayer技术使用mrs-agar。是培养在厌氧条件下培养。板孵育37℃和42℃分别为3天，与典型菌落计数。

mrs-agar介质：（蛋白有限公司。，英国）

蛋白胨10克，lab-lemco8克，4克的酵母提取物，葡萄糖20克，吐温80毫升，k2hp042克，na-acetate•3h20铵5克，柠檬酸2克，mgs04•7h200.2克，mns04•4水0.05克，琼脂10克，后杀菌6.2 + / -0.2

影响治疗方法对感官性能的牛奶花生

.....每天要翻译N个这样的。。尴尬！追问

是电脑翻译的吗？怎么有的地方感觉不通顺呀

追答

是的 因为你文章专业术语太多 不是专业人家翻译不了的.. 或者你可以请教专业学这一块的人.. 电脑翻译只能给你做个参考 只能帮你这么多了

追问

谢谢，这不是我想要的。对不住了