The article introduced 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。
Kimchi has antibiotic functions as lactic acid bacteria produced in the process of fermentation suppresses growth of harmful bacteria.
由于在发酵过程中产生的乳酸菌抑制了有害菌的生长，所以泡菜有抗生素作用。
Lactic acid is produced (via starch fermentation) as a co-product of corn wet milling.
乳酸产生(经淀粉发酵作为共同的玉米产品)湿磨。
The technology for improving the nutritional components and protein contents of lactic acid residue through solid fermentation with compound strains were studied.
笔者研究了以乳酸废渣为原料，通过混合菌种发酵，以改善乳酸废渣的营养成分，提高其蛋白质含量的工艺。
This paper studied the lactic acid fermentation process of meat and determined fermentation temperature fermentation time and bacterial load.
研究了肉的乳酸发酵工艺，确立了发酵温度、发酵时间、接种量等。
Kinetic models of cell growth, L-lactic acid formation and glucose consumption in L-lactic acid batch fermentation are proposed and kinetic model parameters are determined.
建立了L -乳酸间歇发酵菌体生长、产物生成和底物消耗的动力学模型，确定了模型参数。
The lactic acid fermentation in processing of sour cayenne peppers is studied. It is considered that 6 % and less than 6 % salt concentration in fermentation is reasonable.
对酸红椒罐头生产工艺中的乳酸发酵规律研究，结果表明，6%及以下的低盐发酵是合理的。
The results showed that the quality of soy yoghurt was affected by the flavour and texture of soy milk, the characteristic of lactic acid bacteria and fermentation conditions of soy yoghurt.
结果表明，豆乳的风味、组织状态和菌种特性以及发酵条件均影响酸豆乳的质量。
The organic acid in seriflux was mainly lactic acid which developed by the fermentation of lactobacillus, and lactobacillus mainly came from environmental microbial groups.
浆水中的有机酸主要是由乳酸杆菌发酵而产生的乳酸，乳酸杆菌主要来源于周围环境微生物菌群。
So the yield of lactic acid has increased by the coupling process, and this has provided new method for acid fermentation.
因此，采用耦合发酵工艺提高了乳酸产量，为发酵产酸提供了新思路。
The multi fermentation of cucumber juice by lactic acid bactria and yeast was studied.
该文是对采用乳酸菌与酵母菌对黄瓜汁进行复合发酵的研究。
The open fermentation using non-autoclaved substrates is a simple and effective method for recycling of food waste to produce lactic acid.
底物不灭菌的开放式发酵，是一种简单、有效的利用食物垃圾生产乳酸的方式。
A strain of Lactobacillus sp., designated as TD175, which was isolated from kitchen waste, is used to enhance lactic acid fermentation in kitchen waste.
应用从厨余垃圾中分离到的一株乳杆菌td175作为接种菌株，强化厨余垃圾的乳酸发酵。
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。
Objective: The separation, identification and character of lactic acid bacteria from natural fermentation pickle were researched in this paper.
目的：对自然发酵泡菜盐水中的乳酸菌进行分离鉴定及特性研究。
Lactic acid, for example, is produced as a by-product of fermentation under anaerobic conditions.
例如，乳酸的产生，是厌氧条件下发酵的副产品。
The fermented beverage was prepared through the fermentation of carrot juice by cooperation of common lactic acid bacteria and the oxygen-tolerant strain of bifidobacterium.
采用已耐氧驯化的两歧双歧杆菌与普通乳酸菌共同发酵胡萝卜汁制得发酵饮料。
Third stage: lactobacillus fermentation: lactic acid will produces probiotics under the effect of Nicholas Reaction, this stage is also called Ripening.
第三阶段：乳酸菌发酵：乳酸菌发酵阶段乳酸在反応作用下产生益生菌，这个阶段也叫熟成作用。
The kitchen garbage was sterilized and inoculated with lactic acid bacteria, and after 3 ~ 4 days of fermentation the lactic acid in the fermentation broth containing 31.
以营养丰富的厨房垃圾为原料，通过接种乳酸菌发酵，得到了乳酸含量为31。
This experimental work was primarily on the fermentation techniques of lactic acid, trying to enhance the production of lactic acid by mutation of the strain and optimization of the culture medium.
本实验在选育高产菌株及优化培养基的基础上，通过探索德氏乳杆菌的发酵工艺提高其乳酸产量。
The product is prepared through the fermentation of milk added with carrot juice by cooperation of common lactic acid bacteria and the oxygen-tolerant strain of bifidobacterium.
采用已耐氧驯化的两歧双歧杆菌，与普通乳酸菌共同发酵含胡萝卜汁的牛奶制品。
The optimal fermentation medium and conditions of mutant strain NAF-032 with a higher and stable yield of L-lactic acid were studied by orthogonal design theory.
运用正交试验设计理论，对高产L-乳酸突变株NAF-032的最佳摇瓶发酵条件进行了研究，确定了最佳的发酵培养基和发酵条件。
Recent research showed that Oenococcus oeni is the main lactic acid bacteria which can bear the harsh condition of wine and carry out malolactic fermentation.
研究表明，能够适应葡萄酒环境、较专一地进行苹果酸-乳酸发酵并对酒质有增益作用的细菌主要是酒球菌属的细菌。
This strain can ferment hydrolytic sugar of the starch to form the DL-lactic acid in accordance with mechanism of homolactic fermentation.
该菌能按同型乳酸发酵机理使淀粉水解糖发酵生成DL-型乳酸。
Lactic acid bacteria in wines and their effects on the qualities of wines throughout fermentation were reviewed in this article.
介绍了存在于葡萄酒中的乳酸菌及其在葡萄酒酿造中的作用。
The simulated solid fermentation proved that part of the isolated strains could decompose lactic acid under anaerobic solid fermentation conditions.
通过模拟固体发酵证明部分菌株在厌氧固体发酵条件下显示有降乳作用。
The simulated solid fermentation proved that part of the isolated strains could decompose lactic acid under anaerobic solid fermentation conditions.
通过模拟固体发酵证明部分菌株在厌氧固体发酵条件下显示有降乳作用。
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