根据指出，韩国国立首尔大学姜思旭教授研究小组于今年3月，利用泡菜乳酸菌（Leuconostoc kimchii）培养液，喂养罹患禽流感、支气管流感等呼吸道疾病的鸡只，一个星期之后，绝大部分的病鸡得以痊愈，验证泡菜对禽流感有显着疗效。
基于52个网页-相关网页
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.
以甘薯浆为原料，把从甘薯泡菜中分离得到的乳酸菌和啤酒酵母一起联合发酵，制得既有营养又有保健功能的格瓦斯饮料。
A healthy KbaC beverage using sweet potato pulps as raw material was produced by lactic acid bacteria and beer yeast which were isolated from the sweet potato pickles.
应用推荐