The fermented milk was made of milk or dairy products by inoculating lactobacillus.

发酵乳，它是以乳或乳制品为主要原料，通过接种乳酸菌发酵后而制成。

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Faulty corks can cause a moldy or wet cardboard aroma, while a sour milk aroma is due to another spoilage organism called lactobacillus.

而酸奶味归结于另一个称为乳酸杆菌属的有机体损坏，质量不好的木塞可能导致发霉或湿纸板味。

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The dietary fiber extracted from corn husk was mixed with skimmed milk, and fermented by lactobacillus.

以玉米皮为原料提取膳食纤维并与脱脂乳混合，接入乳酸菌发酵。

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