Comparison of nitrite contents in pickles produced by inoculated fermentation or natural fermentation;
人工发酵与自然发酵泡菜中亚硝酸盐含量的对比分析
Separation,character study of lactic acid bacteria from natural fermentation pickles;
自然发酵泡菜中乳酸菌的分离及特性研究(二)
Effect of several auxiliary materials on the variances of main components in cabbage pickle during natural fermentation;
几种辅料对甘蓝泡菜自然发酵过程中主要成分变化的影响
Study on yeasts of different ages of grape in the course of spontaneous fermentation;
不同树龄葡萄自然发酵过程中酵母菌的研究
Influence of SO_2 and alcohol treatments on wine yeast floras during grape must spontaneous fermentation;
SO_2和酒精处理对葡萄酒自然发酵酵母菌群的影响
The nitrite concentrations were measured,during the spontaneous fermentation and pure inoculation fermentation(with Lactobacillus pentosus and Leuconostoc mesenteroides as fermentation agent) of Chinese cabbage.
以Lactobacillus pentosus和Leuconostoc mesenteroides为发酵剂分别发酵甘蓝,自然发酵甘蓝作为对照,测定甘蓝中亚硝酸盐含量的变化。
Study on the variance of nutrient components of pickle in nature fermentation;
泡菜在自然发酵过程中营养成分变化规律的研究
Studied one processing of nature fermentation of white gourd juice beverage.
对冬瓜汁自然发酵饮料的生产工艺进行了探讨,确定了较为理想的工艺流程及主要工艺参数,通过该工艺生产出的饮料澄清透明、无沉淀,色泽为冬瓜汁的浅绿色,酸甜适口,具有冬瓜汁及乳酸发酵产生的独特清香。
plantant, pickled juice and during nature fermentation were studied.
对接入植物乳杆菌、陈泡雷笋卤和自然发酵的泡雷笋在发酵过程中亚硝酸盐、总酸、可溶性固形物含量和pH值的变化进行了研究。
Improvement of crude protein content in aquatic macrophyte by solid-state fermentation;
固体发酵提高水生植物发酵产物蛋白含量的研究
Optimization of lipase production by Thermomyces lanuginosus W205 in solid-state fermentation;
嗜热棉毛菌W205固体发酵产脂肪酶条件的优化
Study of solid-state fermentation of an actinomycete producing thermophilic cellulase;
一株产耐热纤维素酶放线菌的固体发酵研究
Research on Corn-Flour Noodles in Natural Fermentation Method and Its Analysis of the Process;
自然发酵法研制玉米切粉及其发酵过程的解析
The Isolation and Identification of Yeasts from the Course of Spontaneuos Fermentation of Vitis.amurensis Rupr Grape
山葡萄自然发酵过程中酵母菌的分离鉴定
Strain Typing of Saccharomyces cerevisiae During Spontaneous Fermentation of Cabernet Sauvigon Wine
赤霞珠葡萄酒自然发酵中酿酒酵母的菌株区分
The Species & the Dynamic Change of the Yeasts during Spontaneous Fermentation of Carbernet Gernischet
蛇龙珠自然发酵过程酵母菌的种类和动态变化
Identification of Yeast From the Melon Juice of Spontaneous Fermentation
自然发酵哈密瓜果汁中酵母分离与鉴定
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%;
Effects of Natural Morelberry Fermentation on the Quality of Vermicelli
自然发酵酸浆对粉丝品质影响的研究
In such a natural fermentation, a complex succession of changes take place in the yeast population.
在这种自然发酵过程中，酵母区系发生一系列复杂的变化。
Studies on the Screening and Fermentation Conditions of Fine LAB Strains from Natural Fermented Milk;
自然发酵乳中优良乳酸菌株的筛选及发酵条件研究
Analysis of the Microflora in Liuyang Fermented Soybean Nature Fermentation and Research on the Artificial Infection Fermentation Condition;
浏阳豆豉自然发酵菌相分析及人工接种发酵条件的研究
Tendency Analysis on Natural Fermentation about Microorganisms and Chemical Contents of Yongfeng Hot Pepper Sauce and Research on the Fermentation Using Multi-cultures by Artificial Inoculation;
永丰辣酱自然发酵的菌相与成分分析及人工接种发酵工艺研究
Screening of Super LAB Strains from Natural Fermented Milk in Western Sichuan Plateau;
川西高原牧区自然发酵酸乳中优良酸乳发酵剂菌株的筛选
Tendency Analysis on Natural Ferment of Soy-bean Paste and Research on Fermentation Using Multi-bacteria Via Artificial Inoculation;
传统豆酱自然发酵的动态分析及人工接种多菌种发酵研究
The Dynamic Physical and Chemical Research in Microbial Fermentation and Natural Fermentation of Tea Rusidue
茶渣在自然发酵与添加外源微生物发酵过程中的理化动态研究
Identification of Main Fermented Strains and Flavor Substances in Naturally Fermented Wax Gourd with Strong Odour
自然发酵腌制冬瓜主要发酵菌种及风味物质鉴定
Analysis of Aroma Components in Early Indica Rice and Its Natural Fermented Liquid
早籼米及其自然发酵液挥发性成分分析
Isolation, Identification and Selection of the Yeasts from Traditional Fermentation Soybean Paste in Heilongjiang Province;
黑龙江地区自然发酵黄豆酱中酵母菌的分离鉴定及筛选
Genetic Diversity of Saccharomyces Cerevisiae Strains during the Spontaneous Fermentations of Wine from XinJiang and NingXia Regions
新疆和宁夏地区葡萄自然发酵中酿酒酵母菌株遗传多样性分析