这是乳酸发酵后，红葡萄酒的典型味道。
This is a typical red wine flavor with the fermentation of lactic acid.
以红枣为原料，用经驯化的乳酸菌发酵制成红枣乳酸发酵饮料。
Red date was used as raw material in lactic acid bacteria fermentation research.
目的从酸奶中分离乳酸菌并对其发酵性能进行研究。
Objective to separate lactic acid bacteria from yogurt and to study its fermentation performance.
目的从酸奶中分离乳酸菌并对其发酵性能进行研究。
Objective to separate lactic acid bacteria from yogurt and to study its fermentation performance.
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