1) fermentation characteristics
发酵特性
1.
Study on taming of Lactobacillus and fermentation characteristics of Codonopsis lanceolata fermented beverage;
轮叶党参发酵饮料乳酸菌种驯化及发酵特性的研究
2.
Study on processing technology of Chinese chestnut wine and its fermentation characteristics;
板栗果酒酿造工艺及发酵特性研究
3.
Important fermentation characteristics of lactic acid bacteria in fermented meat production;
发酵肉制品中乳酸菌的主要发酵特性
2) fermentation properties
发酵特性
1.
Study on fermentation properties of lactic acid bacteria isolated from traditional fermented meat products;
分离自传统发酵肉制品乳酸菌的发酵特性研究
2.
Fermentation properties of 4 strains of Lactobacillus casei isolated from traditionally home-made koumiss in inner mongolian of China;
酸马奶中干酪乳杆菌发酵特性的研究
3) fermentation characteristic
发酵特性
1.
The fermentation characteristic of six instant activated dry yeasts:Mali dry yeast,Meishan yeast king,Meishan dry yeast,Yan brand dry yeast,Danbaoli dry yeast and Yanshan instant activated dry yeast were studied in the experiment.
对6 种即发活性干酵母:马利干酵母、梅山酵母王、梅山干酵母、燕牌干酵母、丹宝利牌干酵母和燕山牌即发干酵母的发酵特性进行了研究。
5) biological and fermentation properties
生长发酵特性
1.
In this paper,the biological and fermentation properties of the cholesterol-reducing probiotic strain Lactobacillus casei LC-15 was studied.
益生菌发酵剂对于益生菌发酵乳制品的开发与应用有很重要的研究意义,对一株具有降低胆固醇作用的益生菌干酪乳杆菌LC-15(Lactobacillus casei LC-15)进行生长发酵特性的研究。
6) ferment rheology
发酵流变特性
1.
In this thesis, we found the best extracted conditions of Artemis sphaerocephala Krasch Gum (ASK gum) which was extracted from Artemis sphaerocephala Krasch seeds and studied the ASK gum effected the frozen dough on ferment rheology, dynamic rheology and texture of bread made from frozen dough.
本论文主要研究了从沙蒿种子中提取的沙蒿胶的最佳条件和沙蒿胶对于冷冻面团的发酵流变特性、动态流变特性和烘焙产品的质构特性的影响。
补充资料：氨基酸发酵
分子式：
CAS号：
性质：利用微生物发酵生产各种氨基酸的过程。如谷氨酸、赖氨酸、苏氨酸、苯丙氨酸等，常用营养缺陷型或用多重同类物抗性法与添加前体等方法来提高产量。如用北京棒状杆菌高丝氨酸、苏氨酸、亮氨酸营养缺陷型AS1563生产赖氨酸的过程。
CAS号：
性质：利用微生物发酵生产各种氨基酸的过程。如谷氨酸、赖氨酸、苏氨酸、苯丙氨酸等，常用营养缺陷型或用多重同类物抗性法与添加前体等方法来提高产量。如用北京棒状杆菌高丝氨酸、苏氨酸、亮氨酸营养缺陷型AS1563生产赖氨酸的过程。
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