酵母菌和一种乳杆菌混合发酵使生产的面包具有特色的酸味和香味。
The yeast Saceharomyces exiguus, with a Lactobaeillus species, produces the characteristic acidic flavor and aroma of such breads.
产生胶粘物质的芽孢杆菌会破坏面包产品。
Bread products can be spoiled by Bacillus species that produce ropiness.
此外PCL亦凝集某些微生物如野生型和H .B . 101大肠杆菌以及面包酵母。
PCL also agglutinated micro organisms, as wild type and H. B. 101 e.
此外PCL亦凝集某些微生物如野生型和H .B . 101大肠杆菌以及面包酵母。
PCL also agglutinated micro organisms, as wild type and H. B. 101 E. coli and yeast.
食品和饲料添加剂：面包屑、香兰素、蛋白钙粉、淀粉、虾壳、木糖醇、泛酸钙、硫酸粘杆菌素、茶粉、D-泛酸钙、丙氨酸；
Food and Feed Additives: crumb, vanillin, protein-calcium power, starch, shrimp shell, xylitol, calcium pantothenate, colistin sulfate, tea power, D-calcium pantothenate, alanine;
食品和饲料添加剂：面包屑、香兰素、蛋白钙粉、淀粉、虾壳、木糖醇、泛酸钙、硫酸粘杆菌素、茶粉、D-泛酸钙、丙氨酸；
Food and Feed Additives: crumb, vanillin, protein-calcium power, starch, shrimp shell, xylitol, calcium pantothenate, colistin sulfate, tea power, D-calcium pantothenate, alanine;
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