It is fermented by lactic acid bacteria to produce lactic acid.

乳糖可以被乳酸菌发本季生成乳酸。

It was only the yogurt or cultured milk products with lactic acid bacteria.

就系得酸奶酪同酸奶制品有乳酸菌架咋。

Red date was used as raw material in lactic acid bacteria fermentation research.

以红枣为原料，用经驯化的乳酸菌发酵制成红枣乳酸发酵饮料。

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。

New nutritious health drink is made of milk and maize fermented by lactic acid bacteria.

以玉米、牛奶为原料，经乳酸菌发酵，研制出了新型的营养保健饮料。

Sourdough bread is a fermented bread which contains lactic acid bacteria and so does fermented soy.

酵母面包是一种发酵了的面包，它含有乳酸菌，发酵大豆中也含有乳酸菌。

The adaptive responses appear to be a usual mode of stress protection in lactic acid bacteria.

适应性反应是乳酸菌应激保护作用的常见方式。

Objective to separate lactic acid bacteria from yogurt and to study its fermentation performance.

目的从酸奶中分离乳酸菌并对其发酵性能进行研究。

Put simply, the lactic acid bacteria remove these compounds and inhibit the formation of acrylamide.

简而言之，乳酸菌能能移除这些化合物，组织丙烯酰胺的形成。

This is why knowing how to select and take good lactic acid bacteria is important health care information.

所以如何挑选并摄取好的乳酸菌是一项重要的健康指标。

A novel wort beverage was developed through lactic acid bacteria fermentation and then mixture with pineapple juice.

该试验通过乳酸菌发酵麦芽汁，再同果汁进行调配，研制出一种不同于啤酒的全新麦芽汁饮料。

This paper studies the processing technology that produces a lactic acid bacteria drink with chestnut and skim milk.

研究了以板栗和脱脂奶为原料进行乳酸发酵的生产工艺技术。

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。

Lactic acid bacteria in wines and their effects on the qualities of wines throughout fermentation were reviewed in this article.

介绍了存在于葡萄酒中的乳酸菌及其在葡萄酒酿造中的作用。

Kimchi has antibiotic functions as lactic acid bacteria produced in the process of fermentation suppresses growth of harmful bacteria.

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。

In part I, the probiotic Lactic acid bacteria was screened and used for provide intestinal health and host of shuttle vector of LAB.

第一部分为筛选具有益生菌特性的乳酸菌，以提供肠道保健及当做第二部分的穿梭载体系统之宿主。

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。

Such findings suggest that diets including lactic acid bacteria, especially L. acidophilus, may contribute to the control of colon cancer.

这些发现表明，含有乳酸菌尤其是嗜酸性的乳酸杆菌的食物会对防止结肠癌有一定帮助。

Many lactic acid bacteria produce a high diversity of different bacteriocins and have the potential as natural and safe food preservatives.

许多乳酸菌产生多种多样不同的细菌素，有作为天然、安全食品防腐剂的潜力。

This paper focused on early Indica rice to study the eating quality and physical property of rice noodle fermented by lactic acid bacteria.

以早籼稻为原料，利用乳酸菌发酵，探讨纯种微生物发酵对米粉的口感和物性的影响。

To explore function of lactic acid bacteria on flavor of cured fish, lactic acid bacteria were isolated from cured fish and then identified.

为探索乳酸菌对腌腊鱼风味形成的作用，对腌腊鱼中的乳酸菌进行了分离和鉴定。

The paper introduces the mechanisms that lactic acid bacteria can ferment lactose into lactic acid during manufacture and storage of yogurt.

介绍了酸奶发酵过程中，乳酸菌代谢乳糖的机理，及发生的各种生理生化反应。

Objective: The separation, identification and character of lactic acid bacteria from natural fermentation pickle were researched in this paper.

目的：对自然发酵泡菜盐水中的乳酸菌进行分离鉴定及特性研究。

Three months ago, she received some raw material from Tainan municipality of lactic acid bacteria or LAB, which is claimed to have fat losing effects.

三个月前，她收到台南市的益生菌原料(LAB)——声称有减肥效果。

The application and research of concentrated lactic acid bacteria starter culture were summarized, with the analysis for different processing methods.

总结了浓缩乳酸菌发酵的应用及研究概况，并对不同的加工方法加以分析。

The major flavor substances Lactic acid bacteria produced include the buttermilk aroma butanedione, the yoghurt flavor acetaldehyde and the amino acid.

乳酸菌的主要风味代谢物质包括丁二酮，乙醛以及各种氨基酸。

The physiological functions of lactic acid bacteria are summarized in the article. Meanwhile, the application of them to food is reviewed and forecasted.

总结了乳酸菌的生理功能及在食品中的应用，并对其在食品中的应用做了展望。

The lactic acid bacteria are a group of microbes that share the ability to convert sugars into lactic acid, which suppresses the growth of their competitors.

乳酸菌是一群微生物，它们具有将糖变为乳酸的能力，这个过程抑制了它们竞争对手(注：其它微生物)的增长。