When fish products were fermented with the starter, the amount of lactic acid bacteria, rate of acid production, pH, content of water-soluble protein, water-soluble solid and free amino acid were obvious better than those of natural fermented fish products.
使用发酵剂的鱼鲊制品，其中的乳酸菌数量明显高于自然发酵的，其产酸快、制品pH值下降也快，成品中水溶性蛋白质、水溶性固形物和游离氨基酸的含量明显高于自然发酵制得的鱼鲊制品的。
The study investigated the technology of neutral proteinase and starter lactic acid bacteria cell immobilized on sodium alginate and its effect on accelerating ripening of cheese.
本试验研究了中性蛋白酶和乳酸菌发酵剂细胞在海藻酸钠中的固定化技术及固定化酶和固定化细胞促熟干酪的效果，研究结果如下：用海藻酸钠固定化中性蛋白酶表明，以海藻酸钠为载体，固定化中性蛋白酶的工艺是可行的。
Plantarum as the starter, optimum proportion of P. pentosaceus and L. plantarum was 1∶10 and inoculating dosage were 10~7 cfu/100 g and 10~8 cfu/100 g, respectively. Fermented fish products with the starter had better ability of acid production and quality of production than those of single lactic acid bacteria as starter.
以戊糖片球菌与植物乳杆菌混合物作为发酵剂，其发酵产酸能力和产品品质优于以单一的戊糖片球菌或植物乳杆菌作发酵剂的，戊糖片球菌与植物乳杆菌的适宜配比为1∶10，接种量分别为10~7cfu／100g和10~8cfu／100g。
Lactic acid production by a heavily phage-infected starter culture can come to a halt within 30 minutes.
严重污染了噬菌体的发酵剂在30分钟之内就会停止生产乳酸的过程。
Serves as food for the lactic acid starter culture.
作为食品添加的乳酸发酵培养物。
The milk is then cooled to around 30°C and a starter culture of lactic acid bacteria is added to help souring.
牛奶，然后冷却到约30 ° C和首发文化的乳酸菌有助於增加恶化。
In order to prepare the high effective lactic acid bacteria starter concentrates, the culture with concentration of lactic acid bacteria was studied through using a compound medium, buffer salt and neutralizer in this paper.
为制备高效浓缩乳酸菌发酵剂，通过综合运用复合生长培养基、缓冲盐法及化学中和法，对乳酸菌的浓缩培养进行了研究。
Lactic acid bacteria is so widely used in food technology. The diary product is mainly fermented by adding starter into substrates.
乳酸菌在发酵食品中应用非常广泛，发酵乳制品主要依靠添加乳酸菌类发酵剂进行发酵。
Neutral Proteinase and Starter Lactic Acid Bacteria Cell Immobilization on Sodium Alginate and Its Effect on Accelerating Ripening of Cheese
中性蛋白酶和乳酸菌固定化及其对干酪促熟效果的研究
Study on High Cell Density Culture of Lactic Acid Bacteria and Preservation Technology of Fermented Starter
乳酸菌的高密度培养及发酵剂保藏技术的初步研究
During sourdough fermentations, starter lactic acid bacteria was reported to reach similar cell densities in the non-conventional grain sourdoughs as in the wheat.
非传统谷物和小麦相比，在发酵过程中产生的乳酸菌的细胞密度相似。
Isolation and Identification of Lactic Acid Bacteria and Yeast from Traditional Starter for Rice Steamed Sponge Cake Production
传统米发糕发酵剂中乳酸菌和酵母菌的分离鉴定
Isolation and Identification the Non-Starter Lactic Acid Bacteria in the Raw Milk; Study of cryoprotective agents during freeze-drying Lactobacillus casei subsp. rhamnosus 719
原料乳中干酪非发酵剂乳酸菌的分离和鉴定干酪乳杆菌鼠李糖亚种冻干保护剂的研究
Freeze-drying is a key technology during the production of starter culture of lactic acid bacteria.
冷冻干燥是生产商品化乳酸菌发酵剂的一项关键技术。
With the rapidly development of fermented dairy product industry, It's very important to research and develop high activity concentrated yoghourt starter culture for promoting the industrial process of lactic acid bacteria starter and development of fermented dairy industry.
随着我国发酵乳制品工业的迅猛发展，积极研究并大力开发高效浓缩型酸奶发酵剂，对于推动我国乳酸菌发酵剂产业化进程，促进我国发酵乳制品工业的发展，具有重要的意义。
The Selection of Freeze-dried Medium for Concentrated Lactic Acid Bacteria Starter Culture
浓缩乳酸菌发酵剂冷冻干燥介质的选择
Present Status of Concentrated Lactic Acid Bacteria Starter Culture
浓缩乳酸菌发酵剂的现状
Study on High Effective Lyophilized Lactic Acid Direct Vat Starter Culture Concentrates in Fermented Vegetables
泡菜活性直投式乳酸菌发酵剂的研究
Study on Cryoprotector for Lactic Acid Bacteria Starter in Pickles
泡菜乳酸菌冻干保护剂的研究
Accordingly, the following process should be highly valued in practice: quality yeast strain selected, expanding culture of yeast operated step by step, strict management of important techniques such as rice steeping, charging, and harrowing fermentation etc., and some beneficial lactic acid bacteria cultured selectively in wheat starter and long-cultivated land be partly used as ferment, liquefying agent or saccharifying agent.
因此，应选择优良酵母菌种；对酵母菌种进行逐级扩大培养；对浸米、投料、开耙发酵、速酿酒母的选择等重要工艺严格控制；从麦曲、熟地中选择性地培养的有益乳酸菌也被作为部分发酵剂、液化和糖化剂。