研究表明，这些能在发酵的奶酪里面生存的蛆，同样能在酸性环境中游刃有余。而对于生为蛆的一种动物，当然也乐于钻进你的十二指肠。
As it turns out, living in rotting cheese means they’re pretty used to acidic environments, and being a disgusting maggot means they’re more than happy to try to burrow into your duodenum.
测定了发酵前后烟叶碎片的化学成分，结果表明，发酵后的烟叶碎片中的可溶性还原糖含量明显降低，同时有机酸性成分增多，酸值提高。
The results showed that the content of soluble reducing sugar decreased remarkably and the acidic value increased after the fermentation, some volatile organic acids were produced.
曲酸是微生物利用淀粉糖原料好氧发酵产生的一种弱酸性化合物。
Kojic acid is a kind of weak acid chemical compound that was produces by microorganism that make fine oxygen ferment with the starch candy raw materials.
酸性糖化醪，是用酵母发酵的，这种酵母包含一部分先前发酵过的酵母；糖化醪则是用鲜酵母制得。
Sour mashes are fermented with Both fresh and previously fermented yeast; sweet mashes employ only fresh yeast.
用于培养细菌和鉴别细菌发酵葡萄糖试验，还用于低酸性罐头食品商业无菌检验。
For cultivating bacteria and differentiating bacteria base on dextrose fermentation, and for commercial sterility testing of low acid canned food.
母发酵剂的活性以及产酸性能是酸奶生产菌种保存与扩培的根本条件。
The activity and acid - producing ability of mother culture are the main conditions of culture preservation and transfers of yoghurt production.
摘要：在发酵乳制品或消化道的酸性环境中，益生菌会产生酸耐受应答，进而发生代谢变化。
Abstract: Probiotics evolve acid tolerance response in the acidic environment, such as in fermented dairy products or in the gastrointestinal tract, resulting in changes in their metabolism.
摘要在发酵乳制品或消化道的酸性环境中，益生菌会产生酸耐受应答，进而发生代谢变化。
Abstract: Probiotics evolve acid tolerance response in the acidic environment, such as in fermented dairy products or in the gastrointestinal tract, resulting in changes in their metabolism.
在常见的微生物发酵法生产的蛋白酶中，酸性蛋白酶的水解作用能显著提高棉子蛋白的起泡性能。
In the common proteolytic enzymes made with the method of microbe fermentation, the hydrolysis of acid proteolytic enzyme is very effective in improving the foaming Property of cottonseed protein.
本试验从国内外几种优良的发酵干牧草和低水分青贮中分离到八株生长性能和产酸性能较好的菌株，分别为NT 1到NT8。
Eight bacterial strains with better growth and acid-production performance, NT1 to NT8, were separated from several excellent fermented dry forages and low-moisture silages at home and abroad.
研究了发酵型酸性乳饮料中不同类型果胶用量及三聚磷酸盐添加方式对产品稳定性的影响。
The influence of different type and different dosage of pectin on the stability of yogurt drink were studied, the influence of adding method of tripolyphosphate was also studied in this paper.
研究了发酵型酸性乳饮料中不同类型果胶用量及三聚磷酸盐添加方式对产品稳定性的影响。
The influence of different type and different dosage of pectin on the stability of yogurt drink were studied, the influence of adding method of tripolyphosphate was also studied in this paper.
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