Proteomic studies of lactic acid bacteria are still in their initial stages.
乳酸菌的蛋白质组研究目前仍处于开始阶段。
Acid production of lactic acid bacteria is sufficient to coagulate milk proteins.
乳酸细菌产生的酸足以使乳蛋白质凝固。
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。
Objective: To analyse the genetic stability of lactic acid bacteria separated from DVS during subculture.
目的：对从直投式酸奶发酵剂中分离出的乳酸菌菌株传代过程中的遗传稳定性进行分析。
The scarcity of nutrients in wine after alcoholic fermentation would inhibit MLF of lactic acid bacteria.
酒精发酵完成后果酒中营养的缺乏会抑制乳酸菌的MLF。
It also features updated information of future research directions for the utilization of lactic acid bacteria.
它也更新的特征去使用的乳酸细菌的讯息的未来研究指示。
Cultures of lactic acid bacteria, called starter cultures, are added to milk during the preparation of many dairy products.
乳酸菌培养物被称为发酵剂，它经常在许多乳制品的制备过程中被添加到乳品中。
Arranging multiple-factor and multiple-level experiment using uniform design, the cryoprotectors of lactic acid bacteria was studied.
应用拟水平均匀实验设计安排多因素多水平实验，筛选乳酸菌复合冻干保护剂。
To explore function of lactic acid bacteria on flavor of cured fish, lactic acid bacteria were isolated from cured fish and then identified.
为探索乳酸菌对腌腊鱼风味形成的作用，对腌腊鱼中的乳酸菌进行了分离和鉴定。
The nature of lactic acid bacteria can produce lactic acid, has been used in the manufacture of cheese and yogurt, harmless to the human body.
自然界的乳酸菌可制造乳酸，一直用于制造奶酪和酸奶，对人体无害。
Objective: The separation, identification and character of lactic acid bacteria from natural fermentation pickle were researched in this paper.
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。
Three months ago, she received some raw material from Tainan municipality of lactic acid bacteria or LAB, which is claimed to have fat losing effects.
三个月前，她收到台南市的益生菌原料(LAB)——声称有减肥效果。
Therciore, either the modified MC or the modified TJA me - dia can be used as a rapid cheap method for the enumeration of lactic acid bacteria in foods.
因此，改良MC和改良t JA培养基都可作为食品中乳酸菌计数的一种快速经济的方法。
The physiological functions of lactic acid bacteria are summarized in the article. Meanwhile, the application of them to food is reviewed and forecasted.
总结了乳酸菌的生理功能及在食品中的应用，并对其在食品中的应用做了展望。
This paper summarized the characteristics and functions of lactic acid bacteria and the kinds of lactic acid bacteria applied in fermented dairy products.
综述了乳酸菌的生物学特性、功能及用于乳制品发酵生产的乳酸菌种类。
The effects of the factors such as stabilizer blends, fermented milk and processing on the quality of FMIC and the vitality of Lactic acid bacteria are inquired.
本文重点研究发酵乳冰淇淋的配方及工艺条件，探讨了发酵乳的加量、不同复合添加剂及工艺过程对冰淇淋质量及乳酸菌活力的影响。
This review summarizes the classification of bacteriocin, the modes of inhibition and some recent researches about application of lactic acid bacteria bacteriocin i…
概述了细菌素的分类、抑菌作用机制以及近年来国内外报道的有关乳酸菌细菌素在肉制品防腐中的作用的研究进展。
In this paper, current researches on the genomics of lactic acid bacteria were reviewed, including genome sequencing, characteristics of metabolism and important functional gene.
作者对乳酸菌基因组学的研究现状，包括乳酸菌基因组测序及基本特征、乳酸菌基因代谢特点、重要的功能基因等方面进行了概述。
For example, a better understanding of the role of lactic acid bacteria in cheese ripening will result in production strategies that reduce ripening time and thereby save energy.
举例来说，更好地了解乳酸菌在干酪成熟中的作用就可以制定出缩短成熟时间的方案，从而节约能源。
In this paper we reviewed the mechanism of lactic acid bacteria cellular damage during freeze-drying. At the same time, some measures of reducing cellular injuries were discussed.
综述了真空冷冻干燥对乳酸菌产生伤害的机理，讨论了降低冻干对乳酸菌伤害的保护措施。
The article summarize flavor developing effect of Lactic Acid Bacteria fermenting vegetable juice, flavor changes after being fermented and some factors which affect LAB's fermenting.
综述了乳酸菌发酵蔬菜汁的风味形成机理、发酵后的风味变化以及影响乳酸菌发酵呈味的一些因素。
Is the drink lactobacillus drink clear bowel, increase of lactic acid bacteria and cellulose intake can improve constipation, accelerate gastrointestinal functions, successful away waste.
就是多喝乳酸菌饮品清肠，增加乳酸菌和纤维素的摄取量能改善便秘问题，加速肠胃活动机能，成功赶走废物。
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。
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。
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 and Friendly Bacteria: Contribute to the health of the digestive tract. Found in old fashioned lacto-fermented foods.
乳酸和益生菌：乳酸和益生菌对机体的消化系统非常有益，它们能够在传统的发酵性食品中获得。
Lactic Acid and Friendly Bacteria: Contribute to the health of the digestive tract. Found in old fashioned lacto-fermented foods.
乳酸和益生菌：乳酸和益生菌对机体的消化系统非常有益，它们能够在传统的发酵性食品中获得。
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