乳酸

"The whole Yuankang calcium lactate," it very good, with the proportion of science iron, zinc, and orange flavor, and taste奶味two children like.

&全元康乳酸钙&挺好呀，搭配科学比例的铁、锌，有桔味、和奶味两种口味，孩子喜欢。

These are the yeast Kluyveromyces lactis, the fungus Aspergillus niger var awamori, and a strain of the bacteria Escherichia coli.

这些乳酸克鲁维酵母，真菌曲霉变种泡盛，以及应变大肠埃希氏菌的细菌。

In the present study, three normal bras, aerobic spore-bearing bacilli, yeast fungus and streptobacterium plantarum, were isolated, identified and screened from intestinal tract of healthy rabbits. After safety and drug sensitivity test, a compound microecomodulator was produced by combining the three floras, each was cultivated separately, and applied to weanling immature rabbits. The effects of the microecomodulator were evaluated by monitoring animal body weight, food consumption and diarrhea incidence rate and recovery rate of the rabbits with diarrhea.

本实验从健康家兔肠道正常菌群中经分离、鉴定，筛选出3种有益菌种：需氧芽孢杆菌、酵母菌和厌氧乳酸杆菌，经安全试验和药物敏感试验合格后，分别发酵培养，制成复合型微生物制剂再应用到断奶幼兔中，观察对幼兔体重、消耗饲料量、腹泻发生率等的影响，同时应用微生物制剂治疗腹泻兔，观察其治疗效果。

31DH suspend in the dry red wine and ferment,the density of the dry immobilized 31DH was changed by various materials.

通过选用不同的材料调节干固菌胶粒的比重，使固定化酒类酒球菌31DH悬浮于干红葡萄酒中进行苹果酸—乳酸发酵，并测定这些材料对固定化胶粒相对扩散系数的影响。

Sour-sweet, sweet-sour.The taste of a wine which contains excess acid and is at the same time sweet. Sometimes due to the presence of mannitol and lactic acid formed by bacteria.

酸甜的、甜酸的：当甜葡萄酒中含有过量酸时的口感，有时是由於葡萄酒中存在甘露醇和由细菌产生的乳酸。

Sour-sweet, sweet-sour: The taste of a wine which contains excess acid and is at the same time sweet. Sometimes due to the presence of mannitol and lactic acid formed by bacteria.

酸甜的，甜酸的：当甜葡萄酒中含有过量酸时的口感，有时是由于葡萄酒中存在甘露醇和由细菌产生的乳酸。

Sour-sweet, sweet-sour . The taste of a wine which contains excess acid and is at the same time sweet. Sometimes due to the presence of mannitol and lactic acid formed by bacteria.

点落酸甜的、甜酸的：当甜葡萄酒中含有过量酸时的口感，有时是由于葡萄酒中存在甘露醇和由细菌产生的乳酸。

Sour-sweet, sweet-sour :The taste of a wine which contains excess acid and is at the same time sweet. Sometimes due to the presence of mannitol and lactic acid formed by bacteria.

当甜葡萄酒中含有过量酸时的口感，有时是由于葡萄酒中存在甘露醇和由细菌产生的乳酸。

Sour-sweet, sweet-sour . That taste of a wine which contains excess acid and is at the same time sweet. Sometimes due tko the presence of mannitol and lactic acid formed by bacteria.

酸甜的、甜酸的：当甜葡萄酒中含有过量酸时的口感，有时是由于葡萄酒中存在甘露醇和由细菌产生的乳酸。

Chitosan-L-lactic acid composite asymmetric membrane for the regeneration of peripheral nerve was obtained by grafting L-lactic acid onto the amino groups in chitosan without any chemical initiator combined vacuum freezer drier.

对不使用任何化学引发剂在真空下使壳聚糖与L-乳酸接枝共聚进行研究，结合真空冷冻干燥工艺制备一种用于周围神经再生的复合不对称膜材料。

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。