Converted to smoother lactic acid during malolactic fermentation.
在苹果乳酸发酵期间会转化为更圆滑的乳酸。
Effects of lactic fermentation on Fried lotus root chips were studied.
本实验研究了乳酸发酵对油炸藕片质量的影响。
The results show that the lactic fermentation relate to the quantity of milk added.
结果表明：乳酸发酵速度与牛乳的加入量有关；
Lactic acid: a smooth (not sharp) acid created during malolactic fermentation. This acid is also found in milk.
乳酸：在苹果乳酸发酵中产生的一种圆滑(不尖锐)的酸。这种酸也存在于牛奶中。
This strain can ferment hydrolytic sugar of the starch to form the DL-lactic acid in accordance with mechanism of homolactic fermentation.
该菌能按同型乳酸发酵机理使淀粉水解糖发酵生成DL-型乳酸。
Kimchi has antibiotic functions as lactic acid bacteria produced in the process of fermentation suppresses growth of harmful bacteria.
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。
Lactic acid is produced (via starch fermentation) as a co-product of corn wet milling.
乳酸产生(经淀粉发酵作为共同的玉米产品)湿磨。
With beans as raw material, lactic acid fermentation bean milk drink was made through the abradant, adding the domestic lactic acid bacteria fermentation and blend.
以大豆为主要原料，经磨浆、加入驯化后的乳酸菌发酵成熟后进行调配，制成乳酸发酵豆乳饮料。
In lactic acid production, the produced lactic acid inhibited the further fermentation.
在乳酸发酵过程中，所生成的乳酸对进一步发酵有抑制作用。
Lactic acid, for example, is produced as a by-product of fermentation under anaerobic conditions.
例如，乳酸的产生，是厌氧条件下发酵的副产品。
The technology for improving the nutritional components and protein contents of lactic acid residue through solid fermentation with compound strains were studied.
笔者研究了以乳酸废渣为原料，通过混合菌种发酵，以改善乳酸废渣的营养成分，提高其蛋白质含量的工艺。
Based on single factor tests, the response surface methodology (RSM) was used to optimize the fermentation technological conditions for producing lactic beverage from black glutinous corn.
在单因素的基础上，利用响应面法对黑糯玉米发酵乳饮料的发酵条件进行了优化。
Lactic acid production by fermentation from renewable resources is a mature process, hence, dehydrating lactic acid to acrylic acid might be an effective alternative way for acrylic acid production.
发酵法生产乳酸工艺已经比较成熟，以发酵乳酸为原料脱水转化为丙烯酸成为生产丙烯酸的一种有效途径。
The article introduced a fermented healthcare beverage made of pumpkin and milk through the fermentation of lactic acid.
以南瓜、牛乳为原料，进行乳酸发酵而制得的一种发酵保健饮料。
In this study, the optimal techniques was confirmed, including the quantity of water used for cooking rice, variety of lactic bacteria and the conditions of fermentation.
本研究对大米的加水量、菌种的种类及比例、发酵条件等进行了选择和优化，确定了最佳工艺条件。
A strain of Lactobacillus sp., designated as TD175, which was isolated from kitchen waste, is used to enhance lactic acid fermentation in kitchen waste.
应用从厨余垃圾中分离到的一株乳杆菌td175作为接种菌株，强化厨余垃圾的乳酸发酵。
The results showed that the quality of soy yoghurt was affected by the flavour and texture of soy milk, the characteristic of lactic acid bacteria and fermentation conditions of soy yoghurt.
结果表明，豆乳的风味、组织状态和菌种特性以及发酵条件均影响酸豆乳的质量。
Red date was used as raw material in lactic acid bacteria fermentation research.
以红枣为原料，用经驯化的乳酸菌发酵制成红枣乳酸发酵饮料。
GC was applied successfully to isolate and determine the trace ethanol in the lactic acid fermentation broth.
采用气相色谱法成功分离检测了乳酸发酵液中的微量乙醇。
This paper studied the lactic acid fermentation process of meat and determined fermentation temperature fermentation time and bacterial load.
研究了肉的乳酸发酵工艺，确立了发酵温度、发酵时间、接种量等。
Objective to separate lactic acid bacteria from yogurt and to study its fermentation performance.
目的从酸奶中分离乳酸菌并对其发酵性能进行研究。
Radish juice was used as raw materials in lactic acid fermentation research.
本实验以白萝卜为原料，经榨汁处理，将所得原料进行乳酸发酵。
The multi fermentation of cucumber juice by lactic acid bactria and yeast was studied.
该文是对采用乳酸菌与酵母菌对黄瓜汁进行复合发酵的研究。
The lactic acid fermentation in processing of sour cayenne peppers is studied. It is considered that 6 % and less than 6 % salt concentration in fermentation is reasonable.
对酸红椒罐头生产工艺中的乳酸发酵规律研究，结果表明，6%及以下的低盐发酵是合理的。
China has abundant raw material for producing fermentation lactic acid, and fermentation lactic acid has a large domestic market with increasing world market demand for fermentation lactic acid.
做补钙制剂等。我国有丰富的发酵乳酸原料，随着世界市场对发酵乳酸需求量的增加，发酵乳酸在我国具有广阔的市场。
A new process for Chinese toon sprouts lactic acid fermentation by inoculating l.
探讨了香椿芽接种乳酸菌，低盐快速发酵的新工艺。
The organic acid in seriflux was mainly lactic acid which developed by the fermentation of lactobacillus, and lactobacillus mainly came from environmental microbial groups.
浆水中的有机酸主要是由乳酸杆菌发酵而产生的乳酸，乳酸杆菌主要来源于周围环境微生物菌群。
The organic acid in seriflux was mainly lactic acid which developed by the fermentation of lactobacillus, and lactobacillus mainly came from environmental microbial groups.
浆水中的有机酸主要是由乳酸杆菌发酵而产生的乳酸，乳酸杆菌主要来源于周围环境微生物菌群。
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