乳酸

Unfortunately, a syndrome, called lacticacidemia, which results from genetous PDHC deficiency is reported.

不幸的是，在现实中确实存在一些由于PDHC的基因突变引起的PDHC活性低下，其结果是造成机体乳酸的过量积累而呈酸中毒症状，临床上称作乳酸血症。

The results indicated that the total quantity of volatile components in grape wine after MLF had increased and there were evident difference in the contents and proportion of isoamyl alcohol, 2-ethyl hydracrylic acid, ethyl succinate, and acetic acid in the two kinds of grape wine treated or not treated by MLF.

结果表明，MLF葡萄酒较未经MLF的葡萄酒中挥发性成分的总量有所提高；异戊醇、2-羟基丙酸乙酯、琥珀酸乙酯和醋酸在两工艺的葡萄酒中的含量和比例存在明显差异；乳酸、乳酸乙酯和两种未能准确鉴定的物质只在MLF葡萄酒中作为主要成分被分离检测到。

The results indicated that the total quantity of volatile components in grape wine after MLF had increased and there were evident difference in the contents and proportion of isoamyl alcohol, 2-ethyl hydracrylic acid, ethyl succinate, and acetic acid in the two kinds of grape wine treated or not treated by MLF. Besides, lactic acid and ethyl lactate, which could not be accurately identified in grape wine not treated by MLF, could be easily separated and identified in grape wine treated by MLF like other main components.

结果表明，MLF葡萄酒较未经MLF的葡萄酒中挥发性成分的总量有所提高；异戊醇、2-羟基丙酸乙酯、琥珀酸乙酯和醋酸在两工艺的葡萄酒中的含量和比例存在明显差异；乳酸、乳酸乙酯和两种未能准确鉴定的物质只在MLF葡萄酒中作为主要成分被分离检测到。

When the inoculative density of MSCs is l×l0~5cells/ml and the microcarrier Cytodex-3 concentration is 10mg/ml, MSCs cultivated in RWV for five days can expand more than nine times but only four times in T-fiask in one generation. Moreover, the culture parameters show that the media pH value in RWV is 7.4-7.6, and the glucose content is lower but the lactic acid content is higher in RWV than in T-flask.

同时对静态和动态培养的细胞进行形态、pH值、渗透压、葡萄糖、乳酸、流式检测及向成骨细胞诱导，发现旋转壁式生物反应器中培养兔骨髓间充质干细胞时，培养基的pH值在7.4-7.6之间，渗透压变化不大，与细胞在培养瓶中培养比较可见葡萄糖含量低而乳酸含量高。

For different mixed ferment time, Sensory assessing was not different obviously;pH value,DM,CP,NDF,ADF content were all katabatic or decreasing with extending of mixed silage time; NH3-N/tN%and lactic acid ,acetic acid, propionc acid and butyric acid concentrations were increased gradually,butproportion of lactic acid was the most in total acids.

2不同发酵时间的感官评定结果无明显差别；pH值、DM、CP、NDF和ADF随发酵时间延长均逐渐降低或减少；NH3-N/tN%、乳酸、乙酸、丙酸和丁酸均逐渐增加，但以乳酸占总酸比例最大。

The hemodynamic parameters,plasma lactic acid,lacto dehydrogenase,phospholipase A\-2(PLA\-2)and the plasma and tissue MDA were measured;and H + ATPase and succinodehydrogenase of hepatic c...

测定血流动力学，血乳酸、乳酸脱氢酶、磷脂酶 A2 (PL A2 )，血液和组织 MDA，分离肝线粒体，测定线粒体 H+- ATP酶和琥珀酸脱氢酶。

Meanwhile other lactic acid bacteria such as Lactobacillus plantarum, Lactobacillus bifermentum, Lactobacillus acetotolerans, Lactobacillus curvatus, Lactobacillus crispatus, Lactobacillus casei, Pediococcus pentosaceus, Pediococcus acidilactici, Leuconostoc were also identified.

同时也分离到植物乳杆菌、双发酵乳杆菌、耐酸乳杆菌、弯曲乳杆菌、卷曲乳杆菌、干酪乳杆菌、戊糖片球菌、乳酸片球菌、明串珠菌等多种乳酸细菌和德巴利氏酵母、球拟酵母等微生物。

Anaerobicbacteria harmful to beer includes lactobacillus, tetracoccus, pectic bacillus and macrococcus, among which lactobacillus and tetracoccus are the commonest which change beer flavour and taste.

对啤酒有害的厌氧菌有乳酸杆菌、四联球菌、果胶杆菌、巨球菌，其中乳酸杆菌与四联球菌是最常见的啤酒有害菌，可使啤酒产生风味和口味上的败坏。

Anaerobicbacteria harmful to beer includes lactobacillus, tetracoccus, pectic bacillus and macrococcus, among which lactobacillus and tetracoccus are the commonest which change beer flavour and taste.

摘 要：对啤酒有害的厌氧菌有乳酸杆菌、四联球菌、果胶杆菌、巨球菌，其中乳酸杆菌与四联球菌是最常见的啤酒有害菌，可使啤酒产生风味和口味上的败坏。

Objective To analyze clinical characteristics of 8 cases of MELAS syndrome that misdiagnosed as herpes simplex virus encephalitis.

线粒体脑肌病伴乳酸血症和卒中样发作综合征具有线粒体脑病、高乳酸血症和卒中样发作的特征，确诊主要依赖临床表现和肌肉病理检查。

This one mode pays close attention to network credence foundation of the businessman very much.

这一模式非常关注商人的网络信用基础。

Cell morphology of bacterial ghost of Pasteurella multocida was observed by scanning electron microscopy and inactivation ratio was estimated by CFU analysi.

扫描电镜观察多杀性巴氏杆菌细菌幽灵和菌落形成单位评价遗传灭活率。