Lactic acid bacteria play important roles in various fermented foods in Asia. Besides being the main component inkimchiand other fermented foods, they are used to preserve edible food materials through fermentation of other raw-materials such as rice wine/beer, rice cakes, and fish by producing o...
lacticacidbacteria 乳酸菌() 也可见: 乳酸 lactic形— 乳酸形 acid名— 酸名 · 酸液名 bacteria复— 菌名 · 霉名 · 病菌名 acid形— 酸溜溜形 查看其他译文 © Linguee 词典, 2024 使用DeepL翻译器,即刻翻译文本和文档 随打随译 世界领先的质量 ...
Together with lactic acid bacteria used as the primary starters in cheese or as starters in fermented milks, there is a population of mainly adventitious heterofermentative lactobacilli that may have a positive or negative significance in dairy products. This article mainly describes facultatively and ...
乳酸菌Lactic acid bacteria简介 GabrielaMoya LacticAcidBacteria(LAB)CarnobacteriumWeissellaEnterococcus Vagococcus Lactobacillus Tetragenococcus LAB(phylumFirmicute)Lactococcus Streptococcus Lactosphaera PediococcusOenococcusMelissococcus Leuconostoc (Ercolinietal.,2001;Jay,2000;Holzapfeletal.,2001;StilesandHolzapfel,1997)...
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The meaning of LACTIC ACID is a hygroscopic organic acid C3H6O3 present normally especially in muscle tissue as a by-product of anaerobic glycolysis, produced in carbohydrate matter usually by bacterial fermentation, and used especially in food and medic
1.1.Introduction Lacticacidbacteria(LAB)encompassaheteroge- neousgroupofmicroorganismshavingasacommon metabolicpropertytheproductionoflacticacid asthemajorityend-productfromthefermentation ofcarbohydrates(Carretal.2002).LABareGram (+),non-sporulating,catalase-negative,acid- tolerant,facultativeanaerobicorganisms....
自己翻译的。主要介绍乳酸菌的分类研究历史和现状，乳酸菌的生化代谢途径和特性。
Lactic acid bacteria beverages are drinks made from none fat solids in milk below 8 percent. Prime examples of lactic acid bacteria beverage in Japan include popular drinks like Yakult, Pilkul, and Calpis. Have you heard of them? - If you ever go to Japan you fill find out fast, they ...
The meaning of LACTIC ACID BACTERIUM is any of various bacteria chiefly of the genera Lactobacillus and Streptococcus that produce predominantly lactic fermentation on suitable media and some of which are used in the commercial production of lactic acid