Lactic acid fermentation of soybean milk. J. Milk Food Technol. (1974), 37(2) : 71-73.Wang HL, Kraidej L, Hesseltine CW. 1974. Lactic acid fermentation of soybean milk. J Milk Food Technol 37:71-73Wang, H. L., L. Kraidej, and C. W. Hesseltine. 1974. Lactic acid ...
However, anaerobic organisms cannot do this and thus must regenerate the electron carriers through the process of fermentation. There are several types of fermentation including lactic acid and ethanol. What does lactic acid fermentation produce? During lactic acid fermentation, the two pyruvate ...
Lactic acid fermentation due to metabolism of lactobacilli is a biotechnological method for obtaining milk-based special diet and therapeutic foods. There are several potential health or nutritional benefits possible from some species of lactic acid bacteria: improved nutritional value of food, control of...
soybean protein coagulating agent to starting soybean milk, heating the starting soybean milk containing the coagulating agent at 70 DEG C to 150 DEG C for 1 second to 10 minutes, homogenizing the heated soybean milk and then subjecting the homogenized soybean milk to lactic acid fermentation. ...
美 英 un.孔酸发酵 英汉 un. 1. 孔酸发酵 例句 释义: 全部,孔酸发酵
Adj.1.lactic- of or relating to or obtained from milk (especially sour milk or whey); "lactic acid"; "lactic fermentation" Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc. Translations
well as features that contribute to its adaptation to the dairy environment. In addition, we investigated the transcriptome response of LMD-9 during growth in milk in the presence ofLactobacillus delbrueckiissp.bulgaricus, a companion culture in yogurt fermentation, and during lytic bacteriophage ...
5.Study on Screening and Fermentation Conditions of Strain Producing L-lactic Acid;L-乳酸发酵菌的选育及发酵条件的研究 6.Production conditions of clear pumpkin juice fermented by lactic acid bacteria澄清型南瓜乳酸发酵饮料的开发研究 7.Preparation of Fermented and Non-Fermented Soy Milk Yogurt大豆非发酵...
Many species oflactic acid bacteriacause souring, off-flavors, and texture defects (ropiness, curdling) in milk anddairy products. The general characteristics of lactic acid bacteria will be discussed later. View chapterExplore book Amylolytic bacterial lactic acid fermentation — A review ...
An object of the invention is to provide a lactic acid bacteria fermentation product, which has been obtained by culturing lactic acid bacteria on a medium containing an extract of at least one food material selected from the group consisting of rice bran, persimmon leaves, perilla, <U style=...