| lactic acid bacteria |
A large group of beneficial bacteria that have similar properties and all produce lactic acid as an end product of the fermentation process. They are widespread in nature and are also found in our digestive systems. Lactic acid bacteria have been used to ferment foods for at least 4000 years eg yoghurt, cheese... They may also be responsible for food spoilage.
출처: microbemagic.ucc.ie/glossary.php
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| lactic acid |
waste product of bacteria feeding on lactose in milk.
출처: www.four-h.purdue.edu/foods/Glossary%20Level%20B%2...
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| lactic acid |
Lactic acid builds up in the muscles as a byproduct of oxygen use and can cause cramping. Aerobic conditioning can prevent excessive lactic acid build up. Left wing lock: The left wing lock is a defensive strategy in which the left wing drops back to play parallel to the defense when the other team begins their breakout. Lift pass: A lift place clears the ice by a few inches on its way to another player. ...
출처: www.lifetimehockey.com/Glossary.htm
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| lactic acid |
A waste product of anaerobic energy production which is known to cause muscle burn during exercise.
출처: www.tbfinc.com/dictionary.htm
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| lactic acid |
IS AN ORGANIC ACID USED TO AID IN THE ACIDIFICATION OF THE MASH LACTOSE IS AN UNFERMENTABLE MILK SUGAR LAGER IS GERMAN FOR TO STORE. LAGER IS BEER FERMENTED AT ABOUT40' TO 50' AND THEN AGED AT NEAR FREEZING. LAUDER-TUN IS A VESSEL USED TO SEPARATE THE SPENT GRAINS AND THE SUGARS EXTRACTED FROM THEM. LOVIBOND IS A SCALE MEASURING THE COLOR OF GRAIN. THE HIGHER THE NUMBER THE DARKER
출처: www.brewsupplies.com/glossary.htm
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