Lactic Acid: A smooth ( not sharp ) acid created during malolactic fermentation.

Lactic acid is NOT a metabolic waste, since it can be further oxidized to produce energy.

[乳酸不是代谢废物, 因它仍然可以被氧化而制造能量].

L lactic acid is an important organic and with multi applications.

乳酸是一种有多种用途的重要的有机酸.

The a fermented healthcare beverage made of pumpkin and milk through the fermentation of lactic acid.

以南瓜、牛乳为原料,进行乳酸发酵而制得的一种发酵保健饮料.

These bacteria are available commercially, but produce large amounts of lactic acid along with dextrans.

那些市售菌种有同样作用, 但会在产生葡聚糖的同时产生大量乳酸.

What is lactic acid? Is it from milk?

什么是乳酸? 是从牛奶来的?

Methods Lactic acid and butyl alcohol reacted butyl lactate by using potassium bisulfate as the catalyst.

方法考察了硫酸氢钾用量、醇酸物质的量比、反应时间及催化剂重复使用次数等因素对收率的影响.

Objective To study the effect of propolis the production of lactic acid from.

目的探讨北京蜂胶提取物对变形链球菌产酸的影响.

The adaptive responses appear to be a usual mode of stress protection in lactic acid bacteria.

适应性反应是乳酸菌应激保护作用的常见方式.

Sulfa drugs themselves are also lactic acid bacteria cells.

磺胺类药物本身对乳酸菌亦有杀伤作用.

The physiological function of lactic acid bacteria, application in food manufacture and its prospect are introduced.

介绍了乳酸菌的生理功能 、 乳酸发酵食品及其开发应用前景.

A rational formula and processing technology of compound beverage of strawberry and lactobacillus were established.

以草莓汁、酸奶为主要原料,采用正交试验和感官评定方法确定产品合理配方和加工工艺.

The package of lactobacillus drink, calcium milk and jelly and so on.

乳酸菌 、 钙奶、果冻布丁等食品的集合包装.

The strain of L 1001 was identified as Lactobacillus plantarum L 1001 by the API method.

利用API鉴定 系统L1001菌株被鉴定为植物乳杆菌LactobacillusplantarumL1001.

Conclusion Lactobacillus acidophilus had the ability to assimilate cholesterol.

结论嗜酸乳杆菌具有同化胆固醇的能力.

Above all , Lactobacillus plantarum ( N 3 ) was a better probiotics production germ.

植物乳杆菌 ( N3 ) 是1株优良的益生素生产菌.

This article studied chicken enzymatic hydrolyzate was fermented by lactobacillus casei to prepare chicken sauce.

利用干酪乳杆菌发酵鸡肉酶解液制备发酵型鸡肉调味汁.

It is traditionally made by adding common strains of Streptococcus and Lactobacillus Bacteria to raw milk.

传统制作是在鲜奶里添加嗜热链球菌或保加利亚乳酸杆菌.

Yeast and lactobacillus were as starters for production of sour soymilk liquor.

对酵母菌与乳酸菌混合发酵制备酸豆浆酒的工艺进行了研究.

The dietary fiber extracted from wheat bran was mixed with skimmed milk, and fermented by lactobacillus.

以小麦麸皮为原料提取膳食纤维与脱脂乳混合, 接入乳酸菌发酵.

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.