1) fermentation time
发酵时间
1.
Batch experiments were carried out to analyze the effect of pH and fermentation time on the yield of total lactic acid and the distribution of L-and D-lactic acid among total lactic acid during the non-sterilized fermentation of kitchen wastes.
通过间歇实验探讨了在中温、非灭菌条件下,pH和发酵时间对厨余垃圾发酵产乳酸及其光学特性的影响。
2.
Results showed that peptides were superior to oligosaccharides in reducing the fermentation time and casein-hydrolyzed peptide was shown to be the best one.
本文研究了低聚糖、肽对发酵乳的发酵时间、粘度、风味、口感以及稳定性的影响,研究表明,肽的促发酵效果优于低聚糖,其中以酪蛋白水解肽最好;添加肽对发酵乳的粘度影响不大,而添加低聚糖可提高发酵乳的粘度,其中以甘露低聚糖组最高,低聚半乳糖、低聚异麦芽糖、低聚果糖组接近;添加低聚糖、肽对发酵乳的风味和稳定性影响不大,但对发酵乳的口感有一定的影响,甘露低聚糖和肽都能提高发酵乳的稠厚感。
3.
Effects of casein hydrolysate (CH) on fermentation time,starter dosage,viscosity,taste,mouthfeel and stability of yogurt with YC-380,ABT-7 and FAST-89 as starters were studied in the paper.
本文研究了酪蛋白水解产物对YC-380、ABT-7、FAST-89为发酵剂的酸奶发酵时间、发酵剂用量、粘度、风味、口感以及稳定性的影响。
2) Primary fermentation time
初发酵时间
3) fermentation time model
发酵时间模型
1.
Using BP neural networks and the Fourier neural networks which was proposed in this paper,the fermentation time model and the optimization fermentation temperature model is proposed.
以提高间歇式微生物发酵的产品得率为目标 ,利用BP神经网络和本文提出的傅立叶神经网络 ,提出发酵过程的发酵时间模型和最优发酵温度模型 ;在此基础上 ,提出了针对不同生产批次采用不同的最优发酵温度的新方法 ,此方法使不同生产批次的发酵过程都可以在适合其自身的最优的发酵温度下进行发酵 ,从而提高发酵生产的得率。
4) low temperature and long term ferment
低温长时间发酵
1.
Basing on traditional processing theory of yogurt, combining the development of yogurt's process, low temperature and long term fermentation yogurt was studied in thermal treatment, optimum process parameter and the variation of physical and chemical character, flavor, plate count of the lactobacillus.
本研究以传统普通酸奶的加工理论为基础,结合现代酸奶生产的新发展,从原料乳热处理、加工工艺参数优化、冷藏过程中理化特性、风味物质变化和乳酸菌活菌数的变化等方面对低温长时间发酵酸奶的工艺参数及品质变化进行了系统的研究。
6) batch fermentation
间歇发酵
1.
Parameter identification of dynamical system for microorganism in batch fermentation based on PSO algorithm;
基于PSO算法的微生物间歇发酵动力学参数辨识
2.
The effects of temperature, pH, carbon resources and its concentration on cell growth and L-lactate production were investigated during the batch fermentation.
本文开展了乳酸细菌BME5-18M 利用葡萄糖发酵产L-乳酸的研究，在间歇发酵的基础上研究了温度、pH、碳源种类及其浓度对发酵过程菌体生长及产酸的影响，确定了发酵的最适温度、碳源及pH。
补充资料：发酵时间
分子式：
CAS号：
性质： 指从种子种入发酵培养基到终止发酵所需要的培养时间。发酵时间与微生物的种类、产物、发酵培养基、发酵方法及工艺条件等有一定的关系。
CAS号：
性质： 指从种子种入发酵培养基到终止发酵所需要的培养时间。发酵时间与微生物的种类、产物、发酵培养基、发酵方法及工艺条件等有一定的关系。
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