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Study on high yield L-lactic acid fermentation by a Lactobacillus sp. 发酵高产L-乳酸研究。
All cheese results from a lactic acid fermentation of milk, which results in coagulation of milk proteins and formation of a curd. 所有的干酪都是由乳的发酵产生的,乳酸使乳蛋白凝结并形成凝块。
A new process for Chinese toon sprouts lactic acid fermentation by inoculating L. 探讨了香椿芽接种乳酸菌,低盐快速发酵的新工艺。
It is proved that the method is efficiency through the practical application of glutamic acid fermentation process. 通过对谷氨酸发酵过程的实际应用，验证了该方法的有效性。
An auto-associative neural network(AANN) was used to detect faults from glutamic acid fermentation. 研究了用自联想神经网络对谷氨酸发酵进行故障诊断。
Analysing the alcoholic fermentation and acetic acid fermentation of Shanxi vinegar. 分析了山西醋生产工艺的酒精发酵和醋酸发酵。
This paper describes the instivegation of watermelon vinegar production by using alcohol fermentation of immobilized yeast and acetic acid fermentation of immobilized acetobacter. 阐述了以西瓜汁为原料，用固定化酵母与固定化醋酸菌相继进行酒精发酵与醋酸发酵，酿制西瓜醋的研究内容。
With beans as raw material, lactic acid fermentation bean milk drink was made through the abradant, adding the domestic lactic acid bacteria fermentation and blend. 以大豆为主要原料，经磨浆、加入驯化后的乳酸菌发酵成熟后进行调配，制成乳酸发酵豆乳饮料。
Ethane acid fermentation using liquid-solid reflux was conducted by Acetobacter rancens (As1.41) of 5%, which is better than natural treatment. 醋酸发酵采用半固态回流发酵,接种发酵比自然发酵效果好,醋酸菌接种量5%25;
The conditions of Simultaneous Saccharification and Lactic acid fermentation of rice straw is optimized in 100mL and 150mL trigonal tank. 在100ml、150ml的三角瓶与血清瓶中进行水稻秸秆的同时糖化与乳酸发酵条件的优化。
This paper introduced the process and quality level of using orange juice as raw material to produce vinegar by alcoholic and acetic acid fermentation. 本文介绍了用桔子汁为原料,经酒精发酵和醋酸发酵生产果醋的工艺及其产品的质量特点。
A kind of honey vinegar which has a good taste and good nutritional value was brewed by alohol and acetic acid fermentation of diluted honey. 以蜂蜜为原料稀释后 ,经过酒精发酵、醋酸发酵 ,制得口味良好 ,具有一定营养价值的蜂蜜保健醋。
Citrus fruit vinegar was a new type of health drink. It used juice,then formed by alcohol fermentation and acetic acid fermentation. 柑桔果醋是新一代健康饮品 ,运用现代生物技术进行柑桔汁脱苦、澄清 ,然后经酒精发酵、醋酸发酵而成。
This paper introduced the process and quality level of using Xinhui orange as raw material to produce vinegar by alcohol and acetic acid fermentation. 为进一步拓宽新会柑深度加工,以新会柑为原料,经发酵制成保健果醋,以解决新会柑果肉被大量浪费的问题。
The effects of malic acid-lactic acid fermentation (MLF) on the contents and the proportion of main volatile components in grape wine were studied. 摘要研究MLF对赤霞珠葡萄酒中主要挥发性成分的含量和比例的影响。
After cellulose enzymolysis,processed roots of Lentinus Edodes undergo the alcohol fermentation and acetic acid fermentation to produce vinegar. 为扩大香菇柄的开发利用价值;以废弃香菇柄为原材料;经纤维素酶酶解处理后;进行酒精发酵和醋酸发酵.;制香菇醋。
Using Chinese kiwifruit juice as raw material, through alcohol fermentation and acetic acid fermentation, produce a kind of kiwifruit vinegar, it has some health care functions. 本文以浓缩猕猴桃原浆为原料,经过酒精发酵和醋酸发酵生产猕猴桃醋,这种醋具有一定的保健功能。
Jufeng, Meiguixiang and Hongti grapes are used as raw materials hi the experiment, the alcohol fermentation and acetic acid fermentation are carried out. 本试验以国光苹果、巨峰葡萄、玫瑰香葡萄、红提子为原料进行酒精发酵、醋酸发酵，研制果醋生产的最佳工艺条件，确定以液体发酵法酿制果醋。
The processing technology of apple vinegar beverage by using apple peels and cores as main materials thought alcoholic fermentation and acetic acid fermentation was studied. 以苹果皮核为主要原料,采用液体深层发酵技术,研究了经酒精发酵、醋酸发酵生产苹果醋饮料的工艺条件;
The lactic acid fermentation in processing of sour cayenne peppers is studied. It is considered that 6% and less than 6% salt concentration in fermentation is reasonable. 对酸红椒罐头生产工艺中的乳酸发酵规律研究，结果表明，6%25及以下的低盐发酵是合理的。