1) starter
[英]['stɑ:tə(r)] [美]['stɑrtɚ]
发酵剂
1.
Pickling radish by the starter of Lactobacillus spp.;
乳酸菌发酵剂制备白萝卜泡菜的研究
2.
Progress of concentrated raise in produce concentrated lactic acid bacteria starter;
浓缩乳酸菌发酵剂的浓缩培养的研究进展
2) starter culture
发酵剂
1.
The contribution of starter culture to volatile compounds in fermented sausages;
微生物发酵剂对发酵香肠中挥发性成分的影响
2.
Study and manufacture on starter culture of the Lactobacillus acidophilus;
嗜酸乳杆菌粉末发酵剂的研制
3.
Study on the Microbial Flora and the Starter Culture of Traditional Pork Cured with Soy Sauce;
传统酱肉微生物区系及其发酵剂的研究
3) starter cultures
发酵剂
1.
Selection of probiotic lactobanillus stains for fermented sausages starter cultures;
发酵香肠益生型乳酸菌发酵剂的筛选
2.
Screening of the starter cultures of weak postacidification in yoghourt;
弱后酸化酸奶发酵剂的筛选
3.
Influence of weak postacidification starter cultures on the quality of long self-life yoghurt;
弱后酸化发酵剂对长保质期酸奶品质特性影响的研究
4) culture starter
发酵剂
1.
And the processing technology was that culture starter dose was 0.
该文对新鲜干酪的加工工艺进行了研究,通过发酵条件和凝乳条件对新鲜干酪品质的影响试验,确定了新鲜干酪的加工工艺条件为发酵剂添加量0。
2.
This dissertation use local milk with imports culture starter and rennet to make Mozzarella cheese for pizza.
采用本地产的牛乳,配合使用进口发酵剂和凝乳酶,制作比萨专用Mozzarell干a酪。
5) ferment
[英]['fɜ:ment] [美]['fəmɛnt]
发酵剂
1.
Isolation and identification of fermentation in the rice bran leaven and research of application;
糙米酵素发酵剂筛选分离及应用研究
2.
The main condition for gcod yoghourt with special flavor lies in the following factors:lactobacillus bu lgaricus and strepteeoccus lactis used as ferments with the ratio of 2.
５：１的菌种作为发酵剂，用“正文试验”筛选配方，确定乳中干物质为１２％（±０。
3.
The history and current situation of fermented sausage is comprehensively discussed as well as the studies on fermented sausage at home and abroad.
综合评述了发酵香肠及其生产工艺的历史与现状以及研究进展 ,提出了改进发酵香肠的发酵剂与加工工
6) leaven
[英]['levn] [美]['lɛvən]
发酵剂
1.
Study on the leaven of acid corn flour
玉米酸汤面发酵剂的研究
2.
Screening of production strain medium and leaven of lactobacillus for apple ferment;
苹果发酵所需乳酸菌生产种培养基及发酵剂的筛选
3.
Screening of lactic acid bacteria's medium and leaven for pickle;
发酵白菜乳酸菌的培养基及发酵剂的筛选
补充资料：干酪发酵剂
分子式：
CAS号：
性质：将生产或制备干酪所用的微生物菌种，通过纯培养制成干酪发酵剂。不同菌制成的发酵剂对生产出的干酪有不同的品味和种类(如硬质干酪、半硬质干酪、软质干酪)。常用菌种有乳酸链球菌(Streptococcus lactis)、乳脂链球菌(S. cremoris)、乳脂明串珠菌(Leuc cremeris)、嗜热链球菌(S. thermor philus)、瑞士乳杆菌(L. helveticus)。
CAS号：
性质：将生产或制备干酪所用的微生物菌种，通过纯培养制成干酪发酵剂。不同菌制成的发酵剂对生产出的干酪有不同的品味和种类(如硬质干酪、半硬质干酪、软质干酪)。常用菌种有乳酸链球菌(Streptococcus lactis)、乳脂链球菌(S. cremoris)、乳脂明串珠菌(Leuc cremeris)、嗜热链球菌(S. thermor philus)、瑞士乳杆菌(L. helveticus)。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条