乳酸

The experiments indicate that using the dungs and straws to produce hydrogen are feasible.

实验结果表明，在厌氧条件下，采用批量发酵，控制发酵温度为25℃左右，以农作物秸秆、畜禽粪便作为原料，利用沼气发酵后的厌氧活性污泥作为天然产氢菌种来源，以乳酸调控发酵料液pH值在4.5～5.5之间，可以产生氢气。

Finally, the pH value, lactic acid, water soluble carbohydrate, ammonia nitrogen and cellulose contents were determined for WH silage prepared under the suitable adding doses of lactobacillus and cellulase at day 1, 3, 5, 15, 25, 35 after ensilaging. The pH value decreased from 5.5 before ensiling to 4.3 on the 35th ensiling day, whereas the reverse change tendence was observed for lactic acid content. The cellulose content of silage was lower from 26.5%DM in raw material to 22.3%DM.

结果表明：pH值由青贮前的5.5至青贮第35天时降至稳定的状态，而乳酸含量的变化趋势相反；凤眼莲茎叶纤维素含量从未青贮前的26.5%干物质，至青贮第35天降至22.3%干物质，降低了约4个百分点；青贮料中可溶性碳水化合物的含量随青贮时间的延长而逐渐下降，但是在第5天到第15天的时间段里，可溶性碳水化合物的含量无显著性下降；氨态氮占总氮的比例从青贮第1天的4.61%显著上升至第5天的8.25%，而从第5天开始到第35天，氨态氮占总氮的比例上升的幅度较小。

All additions rapidly decreased silage pH under different DM contents of M.sativa.M.sativa(DM 38.45%) ensiled with lactic acid bacteria+cellulase gave the best results: ammonia nitrogen content was reduced,and most CP was conserved and most lactic acid produced.

结果表明，不同干物质含量的苜蓿青贮时，乳酸菌+纤维素酶的添加均能使青贮pH值快速下降；苜蓿半干青贮(干物质含量为38.45%)可使青贮氨态氮含量显著降低，并保存有较多的粗蛋白质，生成较多乳酸，其中以添加乳酸菌106 cfu/g+纤维素酶0.05 g/kg的青贮效果最好，其青贮综合评定得分最高，达93分。

In Expt.1, that the effects of microbial inoculants and formic acid on the pH, the number of LAB, yeast and mold, and the formation of lactic acid was evaluated during the different periods of corn silage (after day0.5, 1,2, 3,5, 7, 10, 20, 40 and 60 of ensiling) using the methods of laboratory silos and microbiology techniques.

原因在于本试验接种的乳酸菌数量较少，发酵过程中没有成为优势菌群。添加甲酸在发酵初期抑制了乳酸菌的增殖，降低了乳酸的生成量和青贮初期的pH值，提高了青贮后期pH值；对酵母和霉菌最初表现为促进增殖的作用，5天以后对酵母有较强的抑制作用。

By measuring solvent evaporation rate, ratio of drug PLA precipitates,drug distribution in system and entrapping ratio at different time of preparation, we found the difference of precipitation velocity of drug was the main reason.

沉淀法制备载药聚乳酸纳米粒，即使同是脂溶性药物，但因药物与丙酮之间相互作用及药物与PLA之间亲和力的不同，包载效果仍可能出现较大差异，选用时应慎重。

In order to get the microcapsule which enwraps high success ratio of lactobacil-lus, we need developed a new emulsification method which can protect the activity oflactobacillus during the spray drying process. Firstly, rapeseed oil was used as adispersion medium when water was emulsified in the initial period, the concen-tration of emulsification were: CAP:3%, Tween-20:0.05%, Span-80:2%, glutin: 1.5%,mechanical stirring speed:900r/min,and the emulsification temperature was 37.5℃.

在制备用于微胶囊的保加利亚乳酸杆菌中，首先以菜籽油为分散介质，在初步的乳化条件中，最佳的乳化条件为：邻苯二甲酸醋酸纤维素的浓度为3％、表面活性剂Span-80的浓度为2％、Tween-20的浓度为0.05％、明胶的浓度为3％、搅拌速度为900 r／min、乳化温度为37.5℃。

Milk is loaded with lactic acid, a natural alpha hydroxyl acid that gently exfoliates dead skin and will give your hand a gentle glow.

牛奶是满载乳酸、天然阿尔法羟酸，轻轻exfoliates死皮肤会给你的手轻轻的辉光。

Lactic acid fermentation is efficient, and the fermenting organisms rapid in growth.

乳酸发酵的效率高，发酵菌的生产迅速。

However,lactobacillus,non-lacto-bacterial and yeast could be detected in the pickled gingers stored in low temperature.

低温保存的泡姜在29d的检测期内，检测出较多的乳酸菌、非乳酸细菌和酵母菌，这三类菌均随保存时间的延长而减少。

After keeping for 14 days, the content of Vc, protein,soluble total sugar and oleoresin in pickled gingers decreased to 48.36% of the fresh gingers,90.95% and 97.37% of fresh pickled gingers, and 0.315%,respectively.

低温保存的泡姜在29天的检测期内，有很多乳酸菌，也存在非乳酸细菌和酵母菌，这三类菌均随保存时间的延长而减少。

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。