2) fermentative strain
发酵菌种
1.
When lowering the salt content,the influence of fermentative strain on the sensory quality and the pres- ervation of sufu should be paid more attention.
降低盐度后,不同发酵菌种对腐乳的感官品质影响不可忽略,对此内容的研究将为开发既美味可口又具备良好保藏性的低盐腐乳产品提供选择合适发酵菌种的科学依据。
4) fermentation preparation
发酵菌剂
1.
In view of the high water and crude cellulose content and difficult to ferment of cattle feces,a kind of high-efficiency biological fermentation preparation was developed combined with Shandong North Earth Pasture Ltd.
针对牛粪水分含量高、粗纤维素多、难发酵等问题,研制出一种高效生物发酵菌剂,对牛场有机废弃物进行高效生物堆肥化处理。
5) fermention by two molds
双菌种发酵
6) polymicrobic fermentation
多菌种发酵
1.
The composition of traditional condiment is complex and flavor demand is high,It is think that polymicrobic fermentation is the intrinsic factor and low temperature blend fermentation is the condition.
由于传统发酵调味品成份复杂、风味要求高,认为生产优质传统发酵调味品"多菌种发酵"是传统发酵工艺的内因,"低温混合发酵"是其条件。
补充资料：发酵用消泡剂
分子式：暂无
分子量：暂无
CAS号：暂无
性质：暂无
制备方法：暂无
用途：用于抗菌素制药、味精、酵母、柠檬酸等发酵过程的消泡。
分子量：暂无
CAS号：暂无
性质：暂无
制备方法：暂无
用途：用于抗菌素制药、味精、酵母、柠檬酸等发酵过程的消泡。
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