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- It is fermented by lactic acid bacteria to produce lactic acid. 乳糖可以被乳酸菌发本季生成乳酸。
- Pricked. Term applied to wines spoiled by acetic acid bacteria. 尖刺感的：用于描述葡萄酒受醋酸菌侵害而变质。
- Key words: lactic acid bacteria, food-grade expression, gene expression,system. 关键词：乳酸菌；食品级；基因表达；表达系统
- Effects of Coprinus extract on the growth of lactic acid bacteria were studied. 研究了鸡腿菇浸提液对乳酸菌生长的影响。
- Lactic acid bacteria are involved in the formation of yoghurt, cheese, sauerkraut, and silage. 乳酸菌常被用来制作酸奶、干酪、泡菜和青贮饲料。
- Acid production of lactic acid bacteria is sufficient to coagulate milk proteins. 乳酸细菌产生的酸足以使乳蛋白质凝固。
- The Applications of Lactic Acid Bacteria in Meat Products, Brewing Industry etc. 乳酸菌在肉制品、酿造业等领域的应用。
- Rye dough leavening is achieved by a sour dough formulation which includes lactic and acetic acid bacteria. 黑麦面团的发酵可通过使用乳酸菌和乙酸菌来酸化面团来完成。
- I've been making all of these, as well as milk thickened with reputedly beneficial “probiotic” lactic acid bacteria. 一直以来我都在制造这些，还有据说是有益处的”益生菌”乳酸菌“增强型牛奶。
- Such findings suggest that diets including lactic acid bacteria, especially L. acidophilus, may contribute to the control of colon cancer. 这些发现表明,含有乳酸菌尤其是嗜酸性的乳酸杆菌的食物会对防止结肠癌有一定帮助。
- Shop assistant: You can choose “Lactic Acid Bacteria bacteriocin” or “Medilac-Vita”. 店员：您可以给他用“乳酸菌素”或是“妈咪爱”这类药。
- This paper studied the beverage of whey fermented by the actic acid bacteria immobilized on alginate sodium-chitosan. 应用海藻酸钠-壳聚糖固定化乳酸菌进行发酵乳清饮料研究。
- Objective:To analyse the genetic stability of lactic acid bacteria separated from DVS during subculture. 目的:对从直投式酸奶发酵剂中分离出的乳酸菌菌株传代过程中的遗传稳定性进行分析。
- Malolactic fermentation (MLF) was a kind of deacidification method induced by lactic acid bacteria (LAB) in wine. 苹果酸-乳酸发酵(MLF)是葡萄酒中乳酸菌(LAB)进行的细菌降酸过程。
- Objective Bacteriocin-producing Lactic acid bacteria was isolated from plant-material. 摘要目的从植物性材料中筛选产细菌素的乳酸菌。
- Sourdough bread is a fermented bread which contains lactic acid bacteria and so does fermented soy. 酵母面包是一种发酵了的面包，它含有乳酸菌，发酵大豆中也含有乳酸菌。
- The performance of lactic acid bacteria has important influence on the quality of fermented yoghourt. 乳酸菌菌种的性能对发酵型酸奶的品质具有重要影响。
- These show that the fermentation, caused by the yeasts and lactic acid bacteria (lactobacilli), is well under way. 就这说明酵母菌和乳酸菌活动所引起的发酵正顺利进行。
- Dried milk and the mixture of yolk and albumen were used as main raw material to fermented by lactic acid bacteria. 摘要以复原乳、全蛋液为主要原料，进行乳酸菌发酵。
- The results showed this product can be a tasty, nutritions drink with viable lactic acid bacteria. 结果表明，采用适当的配方和生产工艺研制生产的酸奶营养价值高，口感良好，是优质的乳酸菌饮料。
