乳酸菌培养物被称为发酵剂，它经常在许多乳制品的制备过程中被添加到乳品中。
Cultures of lactic acid bacteria, called starter cultures, are added to milk during the preparation of many dairy products.
符合发酵剂的各项质量要求，可作为生产富硒活性乳酸菌功能性乳制品的工作发酵剂。
According with every quality requirement of the fermented pharmaceutical, it could work as the working stock culture which prod.
以鲜牛乳、苹果汁为主要原料，以混合乳酸菌为发酵剂，采用单因素和正交试验，以产品风味和沉淀率为指标，对果汁酸奶的果汁添加量及稳定性进行研究。
The adding quantity of apple juice and the stability of juice yoghurt were studied with the design of single factor and orthogonal test, by using the criterion of flavor and precipitation rate.
实验成品的各项主要指标和总体的评价都较不错，说明实验中以实验室保藏乳酸杆菌为奶酪发酵剂的尝试是可行的。
The main indicators and overall rating of the end product is very good. This Lactobacillus used in cheese production is feasible.
另外，影响生产酸奶发酵剂时的增菌效果，乳酸菌发酵剂的自溶能破坏发酵成分，并且自溶之后释放的细胞质成分，改变了制品的流变学特性和产品固有的感官特性。
Furthermore, the autolysis of the starter can destruct the fermenting agent and the release of the cytoplasmic contents might alter the rheological and organoleptic characteristics of the product.
结果表明，6株乳酸菌作为发酵剂生产酸奶感官性能优良。
The result showed, the acidophilous milk had a good apparent quality when the 6 lactic acid bacterium strains were used as ferment.
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。
Objective: To analyse the genetic stability of lactic acid bacteria separated from DVS during subculture.
分离自四川传统腌腊肉制品中的58株乳酸菌，按照肉品发酵剂筛选标准进行初筛，结果8株乳酸菌符合要求。
The primary screening of 58 LAB strains from Sichuan traditional fermented meat products was made according to meat starters screening standard, by which 8 isolates were screened.
分离自四川传统腌腊肉制品中的58株乳酸菌，按照肉品发酵剂筛选标准进行初筛，结果8株乳酸菌符合要求。
The primary screening of 58 LAB strains from Sichuan traditional fermented meat products was made according to meat starters screening standard, by which 8 isolates were screened.
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