The sole stress factor of alkaline salt is its high ph value 碱性盐所独有的胁迫因素是高ph值。
In order to increase the number of living bacterium , the proper alkali or alkali salt was added to ferment liquid to eliminate stressing effect of organic acid on lactobacillus acidophilus 摘要采用向发酵液中添加适当的碱或碱性盐等物质的方法,消除了影响嗜酸乳杆菌生长的有机酸的用,达到单位体积的发酵液内含有更多活菌体的目的。