简而言之，乳酸菌能能移除这些化合物，组织丙烯酰胺的形成。
Put simply, the lactic acid bacteria remove these compounds and inhibit the formation of acrylamide.
方法：利用乳酸环丙沙星与2 .4 二硝基酚产生反应，可形成电荷转移络合物，以分光光度法测定。
METHOD:To utilize the reaction of ciprofloxacin lactate and 2.4 dinitroresorcinol to form the charge transfer complex compound that was measured by UV spectrophotometry.
酸味酿造产品中乳酸、醋酸、丁酸共存，但比例不同形成的酸味特征也不同。
Lactic acid, acetic acid and butyric acid coexisted in sour brewing products.
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