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.
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.
研究了罗伊氏乳酸杆菌的生物学特性包括生长曲线、耐热存活率、耐酸存活率、贮藏存活率以及发酵参数。
The biological characteristics of the L. reuteri originated from weaning piglet were investigated and fermentation parameters was optimized by means of uniform design.
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