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。
The technology of solid state fermentation and extraction of Fulvic acid with apple pomace has been studied.
本文对苹果渣固体发酵生产黄腐酸工艺及产物分离提取条件进行了优化研究。
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 paper introduced the process and quality level of using orange juice as raw material to produce vinegar by alcoholic and acetic acid fermentation.
本文介绍了用桔子汁为原料，经酒精发酵和醋酸发酵生产果醋的工艺及其产品的质量特点。
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。
Phosphate. It is essential glutamic acid fermentation process, but the concentration can not be too high, otherwise they will be to valine fermentation.
磷酸盐。它是谷氨酸发酵过程中必需的，但浓度不能过高，否则会转向缬氨酸发酵。
Using Chinese kiwifruit juice as raw material through alcohol fermentation and acetic acid fermentation produce a kind of kiwifruit vinegar it has some health care functions.
本文以浓缩猕猴桃原浆为原料，经过酒精发酵和醋酸发酵生产猕猴桃醋，这种醋具有一定的保健功能。
The effects of inoculums, fermentation temperature and time, and nitrogen source on production of citric acid from aged paddy rice by liquid-state fermentation of Aspergillus niger were studied.
研究了接种量、发酵温度与时间、氮源等因素对以陈化稻米为原料，黑曲霉液态发酵法生产柠檬酸的影响，并优化了工艺。
The experimental processes and methods of the direct fermentation of L-malic Acid by Aspergillus Species will be Summarized.
概述了用曲霉属的一些菌种的L-苹果酸直接发酵的实验过程和方法。
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。
Phytic acid is a natural antioxidant and accelerant of fermentation.
植酸是一种天然抗氧剂和发酵促进剂。
Pear vinegar is a fruit vinegar drink made from fresh pear and black gooseberry as the main materials by crushing, pressing, alcoholic fermentation, acetic acid fermentation and formulation.
洋梨醋是以新鲜洋梨、黑醋栗等为主要原料，经破碎、压榨、酒精发酵、醋酸发酵、勾兑调配而成的一种果醋。
Wang JX, Ding HY, He LF, et al. Influence of growth factor and emulsifier on dodecanedioic acid fermentation by Candida tropicalis. China Brew, 2011(5): 87–89. (in Chinese).
王佳新， 丁海燕， 何连芳，等。生长因子和乳化剂对热带假丝酵母产十二碳二元酸发酵的影响。中国酿造， 2011（5）： 87-89。
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。
This paper introduced the process and quality level of using papaya as raw material to produce vinegar by alcoholic and acetic acid fermentation.
本文介绍了用成熟番木瓜为主要原料，经酒精发酵，醋酸发酵生产果醋的工艺及产品的质量标准。
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。
Edible acetic acid is from cereal fermentation, which is more costly and requires a longer production process.
食用醋酸是用谷物发酵而来，它的成本更高，生产过程需求的时间更长。
Using Chinese kiwifruit juice as raw material, through alcohol fermentation and acetic acid fermentation, produce a kind of kiwifruit vinegar, it has some health care functions.
本文以浓缩猕猴桃原浆为原料，经过酒精发酵和醋酸发酵生产猕猴桃醋，这种醋具有一定的保健功能。
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。
Analysing the alcoholic fermentation and acetic acid fermentation of Shanxi vinegar.
分析了山西醋生产工艺的酒精发酵和醋酸发酵。
After fermentation, starch and free fatty acid content increased, while lipid, protein and ash content in the rice decreased gradually.
发酵后淀粉的含量有所增加，脂肪、蛋白质和灰分的含量逐渐减少，但游离脂肪酸的含量增加。
Using tomato as main material, the fermentation technics of tomato vinegar through alcoholic fermentation and acetic acid fermentation were studied.
对以番茄为主要原料，通过酒精发酵和醋酸发酵生产番茄醋的工艺进行了研究。
Citric acid is an important organic acid and mainly produced by fermentation method.
柠檬酸是一种重要的有机酸，主要通过发酵法生产。
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。
In the process of glutamic acid fermentation, dissolved oxygen level was one of the most important factors.
在谷氨酸发酵过程中，溶氧水平是影响发酵的重要因素之一。
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。
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。
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