1) functional starter cultures
功能性发酵剂
1.
Lactic acid bacteria as functional starter cultures for the food fermentation industry;
通过基因工程或菌株筛选可以获得所需的功能性发酵剂,它使人们可以更好地控制发酵过程,为消费者提供新型健康食品,此外还有利于食品企业的多样化生产。
2) fermentation properties
发酵性能
1.
Study on fermentation properties of yeast isolated from apple peel;
从苹果皮中分离的酵母菌发酵性能的研究
2.
The fermentation properties of three strains of lactic acid bacteria isolated from the Chinese-style naturally dry fermented sausages;
从风干肠中分离出的三株乳酸菌发酵性能的研究
3.
In this paper, the fermentation properties and genetic stability of high SO2 -producing strain of Saccharomyces cerevisiae were studied.
主要对高产二氧化硫啤酒酵母突变株M8的发酵性能和遗传稳定性进行了研究。
3) fermentation performance
发酵性能
1.
Determing of the fermentation performance of the yoghurt starter culture in alpine pasture in Tianzhu,Gansu;
甘肃天祝牧区酸奶发酵剂发酵性能的研究
2.
Isolation of lactic acid bacteria from "Saussurea involucrata" and study on its fermentation performance;
"西藏雪莲"中乳酸菌的分离鉴定及发酵性能研究
3.
Objective To separate lactic acid bacteria from yogurt and to study its fermentation performance.
目的从酸奶中分离乳酸菌并对其发酵性能进行研究。
4) fermentation capability
发酵性能
1.
These strains prosecution test were assayed for fermentation capability and yogurt quality.
本研究采用高通量筛选技术和苯酚-硫酸法获得高产胞外多糖的乳酸菌菌株,并对其发酵性能和酸奶品质进行测试。
2.
Studies were made on the yeast isolation from the kefir filtrates and lotiones and its fermentation capability of the cow milk.
本文分别对开菲尔滤液和洗液中酵母菌的分离方法及其在牛乳中的发酵性能进行了研究。
5) fermentation property
发酵性能
1.
The effects of the quality of wheat flour,the brand of yeast and the addition of water,sucrose and enzymes(complex enzyme and α-amylase) on the fermentation property of steamed dough were relatively systematically investigated.
对馒头面团发酵性能的多种因素进行了较为系统研究,结果表明不同品牌的酵母、不同品质的小麦粉、加水量、加糖量和加酶量均对馒头面团的发酵性能有较大的影响。
2.
The results of the experiments showed that the fermentation property of lactobacillus CW97, CW81 and lactococcus GZY2 was significantly better than other strains, and the optimal fermentation temperature was 37 ℃ and 42 ℃.
对从青海地区发酵乳制品中分离出的6株乳酸菌(GZY2、GHH6、CW102、CW80、CW81和CW97)的发酵性能及乳糖的水解率进行了初步研究。
6) fermentation characteristics
发酵性能
1.
Study on fermentation characteristics of three excellent Saccharomyces cerevisiae swains;
优良酿酒酵母菌的发酵性能研究
2.
The fermentation characteristics of nine strains (Saccharomyces cerevisiae SY-1～SY-9) were employed for tests, including flocculation ability, fermentation degree, lethal temperature and fermentation velocity.
对九株啤酒酵母SY-1～SY-9进行了发酵性能的测定,包括凝聚性、发酵度、死灭温度、发酵速度等。
3.
The fermentation characteristics of these five strains were also studied.
经形态学鉴定及生理生化反应试验,初步鉴定为:植物乳杆菌2株,短乳杆菌1株,戊糖乳杆菌1株,肠膜明串珠菌葡聚糖亚种1株,并对5株菌的发酵性能进行了测定。
补充资料：功能性成色剂
分子式：
CAS号：
性质：指在感光材料曝光后、显影时，除生成染料外，同时释放出具有一定功能基团的成色剂。其功能基团可以是显影抑制剂、显影促进剂、漂白促进剂、防灰雾剂等，可在冲洗加工中发挥一定作用。
CAS号：
性质：指在感光材料曝光后、显影时，除生成染料外，同时释放出具有一定功能基团的成色剂。其功能基团可以是显影抑制剂、显影促进剂、漂白促进剂、防灰雾剂等，可在冲洗加工中发挥一定作用。
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