乳酸菌培养物被称为发酵剂，它经常在许多乳制品的制备过程中被添加到乳品中。
Cultures of lactic acid bacteria, called starter cultures, are added to milk during the preparation of many dairy products.
符合发酵剂的各项质量要求，可作为生产富硒活性乳酸菌功能性乳制品的工作发酵剂。
According with every quality requirement of the fermented pharmaceutical, it could work as the working stock culture which prod.
以鲜牛乳、苹果汁为主要原料，以混合乳酸菌为发酵剂，采用单因素和正交试验，以产品风味和沉淀率为指标，对果汁酸奶的果汁添加量及稳定性进行研究。
The adding quantity of apple juice and the stability of juice yoghurt were studied with the design of single factor and orthogonal test, by using the criterion of flavor and precipitation rate.
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