lactic acid fermentation

简明释义

乳酸发酵

英英释义

例句

1.Sauerkraut is produced through lactic acid fermentation, which preserves the cabbage and enhances its flavor.

酸菜是通过乳酸发酵生产的，这种过程可以保存卷心菜并增强其风味。

2.In the absence of oxygen, muscle cells rely on lactic acid fermentation to produce energy during intense exercise.

在缺氧的情况下，肌肉细胞依靠乳酸发酵在剧烈运动中产生能量。

3.During the process of making yogurt, the bacteria perform lactic acid fermentation, which thickens the milk and gives it a tangy flavor.

在制作酸奶的过程中，细菌进行乳酸发酵，使牛奶变稠并赋予其酸味。

4.Some athletes use training methods that maximize lactic acid fermentation to improve their endurance.

一些运动员使用最大化乳酸发酵的训练方法来提高他们的耐力。

5.The sour taste in pickles is a result of lactic acid fermentation that occurs during the pickling process.

腌黄瓜中的酸味是由于在腌制过程中发生的乳酸发酵造成的。

作文

Lactic acid fermentation is a fascinating biochemical process that occurs in the absence of oxygen. This type of fermentation is primarily carried out by certain bacteria and muscle cells in animals. During this process, glucose is converted into energy, and the byproduct is lactic acid. The significance of lactic acid fermentation (乳酸发酵) extends beyond mere energy production; it plays a crucial role in various industries, including food production and sports science.In the food industry, lactic acid fermentation (乳酸发酵) is essential for producing fermented foods such as yogurt, sauerkraut, and kimchi. The bacteria involved in this process not only enhance the flavor and texture of these products but also improve their nutritional value. For example, the presence of probiotics in yogurt, which are live bacteria beneficial for gut health, is a direct result of lactic acid fermentation (乳酸发酵). This process helps preserve food by lowering the pH, making it less hospitable for spoilage organisms.In sports science, understanding lactic acid fermentation (乳酸发酵) is vital for athletes. During intense exercise, when oxygen supply is limited, our muscles rely on this anaerobic process to produce energy quickly. However, the accumulation of lactic acid in muscles can lead to fatigue and soreness. Athletes often train to improve their bodies' efficiency in clearing lactic acid, allowing them to perform better during high-intensity activities.Moreover, lactic acid fermentation (乳酸发酵) is not just limited to humans; it also occurs in various microorganisms. For instance, Lactobacillus is a genus of bacteria that carries out this fermentation process, and it is widely used in the dairy industry. These bacteria ferment lactose, the sugar found in milk, into lactic acid, resulting in the thickening of yogurt and the tangy taste that many people enjoy.The environmental implications of lactic acid fermentation (乳酸发酵) are also worth noting. This process can be harnessed for sustainable practices, such as biofuel production. Researchers are exploring how to convert agricultural waste into biofuels through lactic acid fermentation (乳酸发酵), providing an eco-friendly alternative to fossil fuels. This not only reduces waste but also contributes to a circular economy where resources are reused effectively.In conclusion, lactic acid fermentation (乳酸发酵) is a vital process with diverse applications across various fields. From enhancing food products to improving athletic performance and promoting sustainability, its significance cannot be overstated. By continuing to study and understand this process, we can unlock new possibilities for health, nutrition, and environmental conservation. The potential benefits of lactic acid fermentation (乳酸发酵) are vast, and as science progresses, we may discover even more innovative uses for this remarkable fermentation process.

乳酸发酵是一种迷人的生化过程，它在缺氧的环境中发生。这种类型的发酵主要由某些细菌和动物的肌肉细胞进行。在这个过程中，葡萄糖被转化为能量，副产物是乳酸。乳酸发酵 的重要性不仅仅体现在能量生产上；它在食品生产和运动科学等多个行业中发挥着至关重要的作用。在食品工业中，乳酸发酵 对于生产酸奶、酸菜和泡菜等发酵食品至关重要。参与这一过程的细菌不仅增强了这些产品的风味和质地，还提高了其营养价值。例如，酸奶中的益生菌，即对肠道健康有益的活细菌，正是由于 乳酸发酵 的结果。这一过程通过降低pH值来帮助保存食品，使其不易受到腐败微生物的侵害。在运动科学中，理解 乳酸发酵 对于运动员至关重要。在剧烈运动期间，当氧气供应有限时，我们的肌肉依赖这种厌氧过程快速产生能量。然而，乳酸在肌肉中的积累会导致疲劳和酸痛。运动员通常会训练以提高身体清除乳酸的效率，从而在高强度活动中表现得更好。此外，乳酸发酵 不仅限于人类；它也发生在各种微生物中。例如，乳酸菌是进行这种发酵过程的一种细菌属，广泛用于乳制品工业。这些细菌将牛奶中发现的乳糖发酵成乳酸，从而导致酸奶的稠化和许多人喜欢的酸味。< span>乳酸发酵 的环境影响也是值得注意的。这个过程可以被利用于可持续实践，例如生物燃料的生产。研究人员正在探索如何通过 乳酸发酵 将农业废物转化为生物燃料，为化石燃料提供一种环保的替代品。这不仅减少了废物，还促进了资源的有效再利用，形成循环经济。总之，乳酸发酵 是一个具有多种应用的重要过程，涵盖了多个领域。从增强食品产品到改善运动表现以及促进可持续发展，其重要性不容小觑。通过继续研究和理解这一过程，我们可以为健康、营养和环境保护解锁新的可能性。乳酸发酵 的潜在好处是巨大的，随着科学的进步，我们可能会发现更多创新的用途来利用这个显著的发酵过程。