The inhibition effects of lactic acid on the growth of Bacillus cereus in nutrient broth was studied, and also the influence of acidified soak water with lactic acid before the fermentation of tempeh.
本文研究了乳酸在营养肉汤培养基对蜡样芽胞杆菌的抑制，以及前期乳酸浸泡大豆后对蜡样芽胞杆菌在天培中生长情况的影响。
Organic acids in koumiss had apparent inhibitory effect to bacillus subtilis, in them, lactic acid was most important whereas acetic acid and alcohol had synergistic effect.
研究结果表明，有机酸对枯草芽胞杆菌有抑菌作用，其中乳酸起主要作用，醋酸和酒精起增效作用。
Lactic acid and acetic acid showed an inhibitory effect toward bacillus subtilis if the undissociated form was more than0.683% and0.256%, respetively.
当乳酸和醋酸其未解离部分的浓度分别大于0.683%0.256%对枯草芽胞杆菌有抑菌作用。
The Bacillus coagulans strain JSSW-LA-07 can produce spore under an aerobic condition and produce a small amount of L-lactic acid in the metabolism during a course of fermentation.
该凝结芽孢杆菌菌株JSSW-LA-07在有氧条 件下能够产芽孢，并在发酵过程中代谢产出少量L-乳酸；
The Bacillus coagulans strain JSSW-LA-07 can produce spore under an aerobic condition and produce a small amount of L-lactic acid in the metabolism during a course of fermentation.
该凝结芽孢杆菌菌株JSSW-LA-07在有氧条 件下能够产芽孢，并在发酵过程中代谢产出少量L-乳酸；
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