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1.Butyric acid is a byproduct of the fermentation process in cheesemaking.
丁酸是奶酪发酵过程中的副产品。
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2.The bacteria that produce butyric acid are responsible for breaking down cellulose.
产生丁酸的细菌负责分解纤维素。
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3.In addition to its flavor, butyric acid has antimicrobial properties.
除了其风味外,丁酸还具有抗菌性质。