Acid production of lactic acid bacteria is sufficient to coagulate milk proteins.

乳酸细菌产生的酸足以使乳蛋白质凝固。

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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。

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Arranging multiple-factor and multiple-level experiment using uniform design, the cryoprotectors of lactic acid bacteria was studied.

应用拟水平均匀实验设计安排多因素多水平实验，筛选乳酸菌复合冻干保护剂。

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Gruber knew all this, but he also knew that some lactobacilli, the bacteria used to make yogurt, naturally excrete just the left-handed version of lactic acid.

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