阐述国内外L -乳酸生产的研究进展，着重阐述利用废弃原料发酵乳酸的研究情况。
This article presents a recently achievement of L-lactic acid production in the world, especially from waste biomass.
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。
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.
指出在厌氧条件下应用同型发酵乳酸细菌，采用原位产物分离技术和细胞再循环发酵通常会提高乳酸的产量；
Several factors affecting the fermentative LA production with lactic acid bacteria (LAB) were discussed, including microorganism, nutrient substrate, end-product inhibition, and oxygen.
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。
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.
酵母面包是一种发酵了的面包，它含有乳酸菌，发酵大豆中也含有乳酸菌。
Sourdough bread is a fermented bread which contains lactic acid bacteria and so does fermented soy.
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.
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.
酸奶是含有活性菌的乳酸菌发酵奶，这些活性菌能够帮助我们的肠道运动，增加我们的免疫力。
Yogurt is bacterial fermented milk with live active cultures. Those live active cultures are the good bacteria that increase the beneficial bacteria in our digestive tract and help boost immunity.
乳酸产生(经淀粉发酵作为共同的玉米产品)湿磨。
Lactic acid is produced (via starch fermentation) as a co-product of corn wet milling.
一部分葡萄汁经历了乳酸发酵，增加了葡萄酒的柔滑感和浓郁度。
A portion of the blend went through malolactic fermentation, adding a silkiness and body to the wine.
乳酸发酵是至关重要的减少葡萄酒的酸度。
Malolactic fermentation is vital to lessen the wine's acidity.
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。
Lactic acid: a smooth (not sharp) acid created during malolactic fermentation. This acid is also found in milk.
在苹果乳酸发酵期间会转化为更圆滑的乳酸。
Converted to smoother lactic acid during malolactic fermentation.
对大豆芝麻乳酸菌发酵饮料的配方和生产工艺进行了实验研究。
In this paper, the formulation and process of Lactobacillus fermented beverage from soybean and sesame were studied.
之后酒液直接进入另一个不锈钢大桶进行自然的苹果乳酸发酵，并与橡木接触。
The wine went to another stainless steel tank, and underwent a natural malolactic fermentation with the oak staves present.
本实验研究了乳酸发酵对油炸藕片质量的影响。
Effects of lactic fermentation on Fried lotus root chips were studied.
黑麦面团的发酵可通过使用乳酸菌和乙酸菌来酸化面团来完成。
Rye dough leavening is achieved by a sour dough formulation which includes lactic and acetic acid bacteria.
部分采用乳酸发酵然后在木桶中陈酿以增强饱满圆润的质地，烧烤和奶油的味道。
Partial malolactic fermentation and wood aging impart a full, round texture and a toast, creamy tone.
将酒汁用气压机压榨后进行苹果乳酸发酵。
Pressing in a pneumatic press, then systematic malolactic fermentation.
实验中比较了不同膜管孔径、膜管面积、操作压力等对乳酸杆菌发酵液浓缩效果的影响。
The effect of the different aperture size and the area of the membrane, operation pressure were studied.
泡菜是一种乳酸发酵制品。
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。
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.
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。
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.
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.
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。
In lactic acid production, the produced lactic acid inhibited the further fermentation.
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