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。
The lactic acid in dairy products helps strengthen enamel and prevent decay, and the fat found in cheese helps prevent bacteria bonding to teeth.
奶制品中的乳酸可以增强牙釉质，防止牙齿腐蚀。奶酪中的脂肪还可以防止细菌附着在牙齿上。
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。
应用推荐