乳酸

Chemical and microbiological compositions of 12 samples of traditionally home-made koumiss in Xingjiang Uighur Autonomous Region were determined. The average contents of fat, protein, lactose, ash, calcium and phosphorus were 2.07g/100mL, 2.22g/100mL, 3.03g/100mL, 0.28g/100mL, 82.27mg/100mL and 58.20mg/100mL respectively. On average, pH was 3.90, titratableacidity was 134.25°T, lactic acid content was 10.99g/L, acetic acid content was 1.50g/L, citric acid content was 0.09g/L, ethanol content was 14.94g/L. The counts of lactic bacteria in 10 samples were 1.07～9.70×107cfu/mL, 1 sample was 1.38×108cfu/mL, another sample was 2.06×106cfu/mL; the counts of yeast in 1 samples was 3.20×104cfu/mL, 5 samples were 1.80～6.60×105cfu/mL, and 6 samples were 1.06～2.72×106cfu/mL. 33 strains isolated from 12 samples of traditionally home-made koumiss collected from Xingjiang Uighur Autonomous region belonged to Lactobacillus.

本项研究，对采集于新疆伊犁哈萨克族自治州、博尔塔拉蒙古族自治州和巴音郭愣蒙古族自治州 3 个地区的 12 份酸马奶样品，进行了化学和微生物组成分析，并对从中分离到的 33 株杆菌分离株，进行了属种鉴定，同时还对耐酸性菌株进行了初步筛选，结果表明： 12 份酸马奶样品的脂肪平均含量为 2.07g/100mL ，蛋白质平均含量为2.22g/100mL，乳糖平均含量为 3.03g/100mL，灰分平均含量为 0.28g/100mL，钙平均含量为 82.27mg/100mL，磷平均含量为 58.20mg/100mL；pH 值平均为 3.90，酸度平均为 134.25oT，乳酸平均含量为 10.99g/L，乙酸平均含量为 1.50g/L，4 份未检出，8 份柠檬酸平均含量为 0.09g/L，乙醇平均含量为 14.94g/l；1 份乳酸菌数为1.38×108cfu/mL，1 份为 2.06×106cfu/mL，其余 8 份在 1.07～9.70×107cfu/mL 间；1份酵母菌数为 3.20×104cfu/mL，5 份在 1.80～6.60×105cfu/mL 间，6 份在 1.06～2.72×106 cfu/mL 间。

With 45 g/L L-lactic acid production.

后3批次发酵时间均缩短为36h，L-乳酸产量约为45g/L。

However, the increase of viability was less than one log scale as compared to the controls in the high-temperatue adapted and acidulants adapted V.

然而经过高温、乳酸、醋酸适应过的肠炎弧菌对於低盐压力比控制组的会稍微高不到一个对数值。

Malolactic fermentation takes place in oak, 30% of which is new, where the wine spends up to fifteen months.

乳酸发酵是在橡木桶， 30 ％是新的，那里的葡萄酒花费高达15个月。

Malolactic fermentation is an important approach to improve the quality of grape wine.

苹果酸-乳酸发酵是葡萄酒酿造过程中改善葡萄酒品质的重要手段之一，大部分的红葡萄酒和某些特定品种的白葡萄酒都要经过MLF工艺。

The wine undergoes 20% malolactic fermentation and is matured on low level (10%) new oak.

经过20%苹果酸乳酸发酵短暂（10%）的新橡木桶内发酵。

The aim of this research was to decrease the residual of sulfur dioxide and control the release of free sulfur dioxide in malolactic fermentation.

本文研究目的是在发挥二氧化硫的作用下，尽量地减少其残留量和控制游离二氧化硫在苹果酸乳酸发酵中的释放。

Malolactic fermentation is vital to lessen the wine's acidity.

乳酸发酵是至关重要的减少葡萄酒的酸度。

The fermentation process goes on for 4 to 10 days until the maceration and then the malolactic fermentation.

浸渍前发酵过程持续4-10天，然后进行苹果酸乳酸发酵。

Malolactic fermentation is performed principally by Oenococcus oeni in order to improve the stability and quality for winemaking.

在葡萄酒酿造中，为了提高其稳定性及质量，经常利用乳酸菌进行苹果酸-乳酸发酵。

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。