Yogurt is bacterial fermented milk with live active cultures. Those live active cultures are the good bacteria that increase the beneficial bacteria in our digestive tract and help boost immunity.
2
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.
3
研究了发酵时间、乳酸菌配比等对大豆酸奶的质构性能影响,并进行机理探讨。
It is studied in this paper that the ferment time, dry material concentration, and so on, affect the texture properties of soy-milk yogurt, and the mechanism is also made.