由于在发酵过程中产生的乳酸菌抑制了有害菌的生长，所以泡菜有抗生素作用。
Kimchi has antibiotic functions as lactic acid bacteria produced in the process of fermentation suppresses growth of harmful bacteria.
这种乳酸菌不但提供一种酸的风味来使泡菜成熟，而且通过抑制其它菌的生长而避免发酵过度。
This bacteria not only gives a sour flavour to matured kimchi but also prevents excessive fermentation by restraining growth of other bacteria.
以甘薯浆为原料，把从甘薯泡菜中分离得到的乳酸菌和啤酒酵母一起联合发酵，制得既有营养又有保健功能的格瓦斯饮料。
A healthy KbaC beverage using sweet potato pulps as raw material was produced by lactic acid bacteria and beer yeast which were isolated from the sweet potato pickles.
目的：对自然发酵泡菜盐水中的乳酸菌进行分离鉴定及特性研究。
Objective: The separation, identification and character of lactic acid bacteria from natural fermentation pickle were researched in this paper.
为了进行萝卜汁乳酸发酵，从泡菜汁、酸奶及其它样品中，用MRS和BCP培养基进行乳酸菌稀释平板和划线分离。
In order to ferment radish juice, lactic bacteria is isolated with the method of serial dilutions and plate streaking in MRS and BCP medium, from yogurt, sour vegetable juice and other samples.
本实验从青贮玉米饲料、果渣、牛奶、新鲜的泡菜汁等样品中筛选耐高温乳酸菌。
In the experiment, lactic acid bacteria with high thermotolerance were isolated from silage, apple pomace, milk and fresh pickles.
乳酸菌常被用来制作酸奶、干酪、泡菜和青贮饲料。
Lactic acid bacteria are involved in the formation of yoghurt, cheese, sauerkraut, and silage.
乳酸菌常被用来制作酸奶、干酪、泡菜和青贮饲料。
Lactic acid bacteria are involved in the formation of yoghurt, cheese, sauerkraut, and silage.
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