Yeah, right at the end... - Like lactic.

是，就在最后… … - 像乳酸。

Plus, all that lactic acid helps give your yogurt its characteristic tangy flavor.

而且乳酸使得酸奶吃起来有标志性浓郁口感。

Its lactic acids caused proteins to coagulate, binding into soft clumps.

乳酸会让蛋白质凝固，软软块状物。

Some bacteria ferment sucrose, and that produces lactic acid as a byproduct.

有一些细菌可以发酵蔗糖，并有副产物乳酸产生。

Hypothetically, sodium bicarbonate supplementation can also buffer lactic acid, thus improve physical endurance.

假设地说，补充碳酸氢钠可以缓冲乳酸，从而提高身体耐力。

They are made of poly lactic acid known as PLA from corn starches.

它们是由米淀粉中提取出聚乳酸(PLA)制。

You also sweat, releasing those appetizing chemicals, primarily lactic acid, that invites the mosquito's attention.

也会流汗，释出那些令蚊子开胃化学物质 ——主要是乳酸，招来蚊子注意。

When they say “ah, the lactic acid! ”

“啊，乳酸！”

When you run the 400, there's like a buildup of lactic acid in your legs.

当跑 400 米，上有乳酸堆积。

One thing that helps your body dispose of that lactic acid?

有没有方法可以帮助身体排出乳酸？

As they consume it, the bacteria generate byproducts in the form of acids, such as lactic acid.

用糖组分子结构 并当作能量来源，当微生物消耗糖分时，细菌产生酸性副产物。

Bacteria can eat the lactose sugars in the milk and produce lactic acid through a process called fermentation.

嗜热菌会吞噬乳糖并产生乳酸，这个过程叫做发酵。

It gives off that lactic flavor, that lactic acid.

它散发出那种乳酸味，那种乳酸。

And the byproduct of that is lactic acid.

而其中副产品就是乳酸。

Those who have higher natural levels of certain chemicals in their skin, particularly lactic acid, also seem to be more attractive.

那些皮肤天生含有较多特定化学物质人 ——尤其是乳酸 —— 也特别吸引蚊子。

At this point, you're also causing significant damage to tooth enamel as the bacteria break down sugar to produce lactic acid.

由此，当细菌分解糖产生乳酸时，牙釉质也会受到重大损害。

It can absorb the lactic acid as well as release a bicarbonate to neutralize that acid.

它可以吸收乳酸并释放碳酸氢盐来中和乳酸。

Because, despite what you probably were taught in high school, lactic acid does not make your muscles hurt when you exercise.

因为，不管高中老师怎么说，其实乳酸并不会让在运动时产生肌肉酸痛。

After one month of storage, a strain of bacteria, Propionibacterium shermanii, consumes lactic acid and releases carbon dioxide.

储存一个月后，一种名为谢氏丙酸杆菌细菌会消耗乳酸并释放二氧化碳。

These bacteria break down sugars into chemicals like lactic acid and acetic acid, giving sourdough its signature tartness.

这些细菌将糖分解乳酸和乙酸等化学物质，使酸面团具有标志性酸味。