A growing number of studies have found that some lactic acid bacteria do seem to offer health benefits, supporting the lore of traditional dairying cultures.
有越来越多研究已经发现一定量的乳酸菌似乎的确会给健康带来好处，这符合了传统的乳制品培养知识。
At the prophase of the pickled vegetable fermentation, the bacteria got a large number of growths with the growth of Lactic acid bacteria. But then the bacteria were restrained as the ph descends.
在蔬菜发酵前期，伴随着乳酸菌的生长，细菌也大量生长，而后随着pH值降低，细菌生长受到抑制。
The number of lactic acid bacteria declined; instead, the number of yeasts and molds increased.
各组的乳酸菌数均有所下降，酵母菌和霉菌数有所增加。
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