| 摘要 |
Food is inoculated with lactic acid producing bacterial cells which, though previously rendered non-viable, still have the capacity to produce acid. If controlled fermentation of the food is desired, the inoculated food is incubated under suitable conditions. If safeguarding against food poisoning bacteria is desired, the inoculated food is refrigerated to inhibit lactic acid production. If, in the latter case, the food is subsequently exposed to higher temperatures, acid production occurs and inhibits production of food poisoning bacteria.
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