1) lactic acid fermentation
纯菌种发酵
1.
A new technical process of lactic acid fermentation in chopped peppers was explored.
探讨纯菌种发酵生产剁辣椒的新工艺。
2) Pure bacterium
纯菌
3) composite pure yeast
复合纯菌
1.
The effects of composite pure yeast on the quality of longan fruit wine quality were investigated.
研究了复合纯菌发酵对龙眼果酒质量的影响,对果酒挥发酸含量进行了控制,并利用过滤技术解决龙眼果酒的不稳定性,进行了工艺优化。
4) pure strains cultivation
纯菌培养
5) pure bacterium
纯菌种
1.
The merits and demerits of hydrogen production by immobilized pure bacterium and mixed bacteria were analyzed and the effects of materials and bioreactors on hydrogen production by immobilized microorganisms were presented.
分析了固定化纯菌种制氢与固定化混合菌种制氢的优缺点,叙述了固定化制氢的材质及生物反应器对制氢的影响。
6) pure strain inoculation
纯菌接种
1.
Study on the application of pure strain inoculation fermenting technology in the process of pickling vegetable;
纯菌接种发酵技术在腌渍蔬菜加工上的应用研究(一) 优良乳酸发酵菌种特性的研究及菌种筛选
参考词条
补充资料：纯纯
1.诚挚貌。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。