Then, the bacterial-fermented cheese was made from soymilk treated with soy cheese bacterial starter cultures (DH1, GH4) and Lactobacillus rhamnosus 6013 at definite conditions.
然后使用大豆奶酪细菌DH1、GH4结合该菌加入到豆奶中,在一定条件下制成细菌型发酵大豆奶酪。
A homofermentative strain, Lactobacillus rhamnosus was domesticated to produce L-lactic acid with high(efficiency) and productivity under high sugar and lactic acid(concentrations).