Cultures of lactic acid bacteria, called starter cultures, are added to milk during the preparation of many dairy products.
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。
The application and research of concentrated lactic acid bacteria starter culture were summarized, with the analysis for different processing methods.
总结了浓缩乳酸菌发酵的应用及研究概况，并对不同的加工方法加以分析。
During sourdough fermentations, starter lactic acid bacteria was reported to reach similar cell densities in the non-conventional grain sourdoughs as in the wheat.
非传统谷物和小麦相比，在发酵过程中产生的乳酸菌的细胞密度相似。
During sourdough fermentations, starter lactic acid bacteria was reported to reach similar cell densities in the non-conventional grain sourdoughs as in the wheat.
非传统谷物和小麦相比，在发酵过程中产生的乳酸菌的细胞密度相似。
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