lactic acid

noun

1. 乳酸
   an acid that forms in sour milk and is also produced in the muscles during hard exercise

1. 乳酸
   Lactic acid is a type of acid which is found in sour milk and is also produced by your muscles when you have been exercising a lot.

1. The somewhat acid flavour is caused by the presence of lactic acid.
   这种微酸的味道是因为含有乳酸造成的。
2. Study on the Technology of Orange Beverage Made by Lactic Acid Fermentation;
   研究了以金柑和白砂糖为主要原料制作金柑酱的加工工艺。
3. The results show that athletes'aerobic endurance, lactic acid decomposition and strength are improved significantly.
   结果表明运动员的有氧耐力、乳酸分解和力量等方面明显提高。
4. Study on Diversity of Lactic Acid Bacteria in Silage Fermentation
   青贮发酵体系中乳酸菌多样性的研究
5. This paper presents proliferation conditions and lactic acid fermentation characteristics of Tibetan kefir grains.
   对藏灵菇菌增殖条件及其产乳酸特性进行了研究。
6. Objective: To study the effects of different lactic acid treatments on pork color and microbial decontamination.
   目的：研究了不同工艺参数乳酸处理对猪肉肉色以及去微生物污染的影响。
7. Lactic acid bacteria are involved in the formation of yoghurt, cheese, sauerkraut, and silage.
   乳酸菌常被用来制作酸奶、干酪、泡菜和青贮饲料。
8. In rabbit leg muscle or turkey flight muscle, the ATP is produced almost exclusively by lactic acid fermentation.
   在兔子的腿部肌肉或者火鸡的飞行肌肉中，ATP几乎全由乳酸发酵产生。
9. A simple and efficient colony thread-drawing method was developed to firstly screen extracellular polysaccharide-producing lactic acid bacteria.
   根据产胞外多糖乳酸菌的性质，开发了菌落拉丝法作为产胞外多糖乳酸菌的简便初筛方法。
10. Manual fermentation was superior to natural fermentation based on fermentation time, lactic acid production and sensory evaluation.
    人工接种发酵从发酵周期、乳酸产量、感官评定等各方面都明显优于自然发酵。
11. The process of fermentation of tender corn by lactic acid bacteria was studied.
    嫩玉米为主要原料进行乳酸菌发酵生产发酵乳食品。
12. An improved colorimetric method was developed for the determination of lactic acid in fermentation broth.
    对传统的对羟基联苯法进行了优化，应用于定量测定发酵液中的乳酸。
13. Their muscles have adapted to run very fast without releasing a lot of lactic acid.
    他们的肌肉已经适应了高速运转而并不释放大量的乳酸。
14. Acid production of lactic acid bacteria is sufficient to coagulate milk proteins.
    乳酸细菌产生的酸足以使乳蛋白质凝固。
15. Honey extract, allantoin and lactic acid will answer all your specific needs.
    蜂蜜萃取物、尿囊素和乳酸等的独家配方的日晚霜，将满足您的具体需要。
16. In this paper, methods of making preserves of sweet potato through lactic acid fermentation were introduced.
    介绍了以番薯为原料，经乳酸发酵后再制成果脯的方法。
17. Changes of Heart Rate and Blood Lactic Acid in Taekwondo Training and Competition
    跆拳道训练和比赛中心率和血乳酸的变化
18. The multi fermentation of cucumber juice by lactic acid bactria and yeast was studied.
    该文是对采用乳酸菌与酵母菌对黄瓜汁进行复合发酵的研究。
19. In this paper, BP neural network was applied to simulating the dehydration reaction of lactic acid.
    本文采用BP神经网络对乳酸脱水制丙烯酸的催化过程进行了仿真研究。
20. N-butyl lactate was synthesized from lactic acid and n-butyl alcohol in the presence of strongly acidic cationic exchange resin.
    在强酸性阳离子交换树脂存在下，由乳酸和正丁醇合成了乳酸正丁酯。
21. It is fermented by lactic acid bacteria to produce lactic acid.
    乳糖可以被乳酸菌发本季生成乳酸。
22. Effect of lactic acid bacteria on yeast fermentation in the milk beer production
    奶啤生产中乳酸菌对酵母菌发酵作用的研究
23. Lactic acid bacteria and important pathogens; bacteria that ferment carbohydrates chiefly into lactic acid.
    乳酸菌和重要的病原体；将碳水化合物主要发酵为乳酸菌的细菌。
24. The scarcity of nutrients in wine after alcoholic fermentation would inhibit MLF of lactic acid bacteria.
    酒精发酵完成后果酒中营养的缺乏会抑制乳酸菌的MLF。
25. Objective: To analyse the genetic stability of lactic acid bacteria separated from DVS during subculture.
    目的：对从直投式酸奶发酵剂中分离出的乳酸菌菌株传代过程中的遗传稳定性进行分析。
26. Determination of the Content of Lactic Acid& Acetic Acid by HPLC
    高效液相色谱法测定白酒中乳酸和乙酸含量
27. These soluble carbohydrates are converted to lactic acid.
    这些水溶性的碳水化合物被转化成乳酸。
28. Lactic acid, for example, is produced as a by-product of fermentation under anaerobic conditions.
    例如，乳酸的产生，是厌氧条件下发酵的副产品。
29. Effect of Penicillin and Lactic Acid on Controlling Bacteria Contamination in Watermelon Tissue Culture
    青霉素和乳酸对西瓜组织培养中细菌污染的抑制作用
30. Objective To separate lactic acid bacteria from yogurt and to study its fermentation performance.
    目的从酸奶中分离乳酸菌并对其发酵性能进行研究。

noun

1. a clear odorless hygroscopic syrupy carboxylic acid found in sour milk and in many fruits