The optimization of liquid fermentation conditions of fibrinolytic enzyme producing strain S-05;
产纤溶酶菌株S-05的液体发酵条件优化
Application of cellulase in the fermentation of alcohol;
纤维素酶在酒精发酵中的应用
Study on the effect of nitrogen source on the alcohol fermentation;
作为营养盐的氮源对酒精发酵过程的影响
Optimization of the honey ferment sour milk by the regress-orthogonal design;
正交回归组合设计优化蜂蜜发酵酸奶工艺
Study of L.casei fermentation;
干酪乳杆菌发酵过程的研究
Optimization of fermention conditions of a strain for L-serine production;
L-丝氨酸发酵生产菌发酵条件的优化
Fermention of Residue of Radix Puerariae to Produce Active Dietary Fibre by Medicinal Fungi;
药用真菌发酵葛渣生产活性膳食纤维研究
This paper studied on sour Taiwan green jujube by lactic acid fermention, analysed the key of technic parameters and set forth the method of process.
研究了用市售酸泡菜分离的乳酸菌,通过乳酸发酵开发酸渍台湾青枣产品,对关键的技术参数进行了分析,并提出了可行的生产加工方法。
In the end high quality product was produced by fermenting for 2 h at 42℃.
15%,选用保加利亚乳杆菌和乳酸链球菌,以1∶1的比例,4%的接种量,在42℃条件下发酵2h,可得到优质的紫花苜蓿酸奶。
bulgarius in proportion as 1∶1,the inoculum was 4%,in the end high quality product was produced by fermenting for 3.
以花生为原料,对花生蛋白提取、花生乳调配、酸奶发酵剂等工艺进行探讨,研制出营养丰富,口感良好的发酵花生酸奶。
In the end high quality product was produced by fermenting for 4 hours at 42 ℃.
15%的乳化剂,选用保加利亚乳杆菌和乳酸链球菌,以1︰1的比例,4%的接种量,在42℃条件下发酵4h,可得到优质的玉米酸奶。
Study on the yield of tofu made by soymilk fermented with lactic acid bacteria
乳酸菌发酵豆浆制作豆腐得率的研究
5% enzyme, saccharifid for 4 h, at last, inoculated Saceharomyce to the substrate and fermented for 48 h at 15 ℃.
本实验以甜玉米为研究对象,通过对玉米糊化、液化、糖化、发酵等工艺参数的研究和探讨,得出结果:玉米在含0。
The experiment took the fermented soybean milk as raw material, added enzyme hydrolysis after the microwave pretreatment, and brew alcohol with the hydrolysis fluid fermentation.
以豆奶为原料,经微波辅助处理后加酶水解,用水解液发酵酿酒。
At last do zymosis can experiment.
方法:分别从溶解能力,消沫力和毒性几方面进行比较考察,最后用发酵罐试验。
The engineering living example,combination of high-temperature anaerobic zymosis with biochemical treatment to treat alcohol waste water.
介绍了高温厌氧发酵与生化处理相结合处理酒精废水的工程应用实例 ,工程运行表明 ,该工艺对CODCr、BOD5等的去除率达 99%以上 ,并具有处理效果稳定、剩余污泥少等优点。
Made light and high by yeast or other leaven.
发酵的用酵母或其它发酵剂使…轻而高
yeast-raised roll with a hard crust.
酵母发酵的硬皮面包卷。
a small cake leavened with yeast.
使用酵母发酵的小蛋糕。
Yeast is the raising agent in bread.
酵母是面包的发酵剂.
yeast used in fermenting beer.
用于发酵啤酒的酵母剂。
yeast-raised roll with a soft crust.
酵母发酵的软皮面包卷。
The yeast hasn't worked now.
酵母现在还没有发酵。
An agent that causes rising, fermentation, or ferment;leaven.
发酵剂导致突起、发芽或发酵的制剂；发酵剂
Wine-producing raw materials varied according to region difference, and wine types include Xiaoqu wine, wheat wine, red starter wine, millet wine, corn wine and highland barley wine etc.; 2. multiplicity of fermentation.
发酵状态的多样性：发酵状态有固体发酵、固液结合发酵、半固体发酵和液体发酵。
Screening of Lactic Acid Bacteria as Starters of Femented Mutton Products and Its Fermentation Properties
发酵羊肉乳酸菌发酵剂的筛选及发酵性能研究
To cause(dough) to puff up.
发酵使（面团）膨胀
These breads also rise during baking, but this is caused by baking powder instead of yeast.
它们发酵的效果是由发酵粉，而不是酵母引起的。
An organism that causes fermentation.
发酵物质，酵素一种能引起发酵的微生物
leavened bread; well-leavened; yeast-leavened breads.
膨松的面包；发酵好的；酵母发酵的膨松面包。
The yeasty foam that rises to the surface of fermenting malt liquors.
酵母麦芽酒发酵时，浮在其表面的发酵的泡沫
Studies on the Yeast of High Concentration Fermentation of Potato and the Conditions of Fermentation
马铃薯浓醪发酵酵母菌选育及发酵条件的研究
Fermentation Conditions Optimization and Kinetics Analysis for Saccharomyces cerevisiae in Batch Culture
酿酒酵母分批发酵条件优化与发酵动力学研究
