1) koji of residue of vinegar
醋渣曲
2) residue of vinegar
醋渣
1.
Study on brewing soy sauce with yeast single cell protein produced by saccharifarified residue of vinegar;
糖化醋渣制取酵母单细胞蛋白物料酿造酱油的研究
2.
Study on preparation saccharifying koji using the residue of vinegar;
利用醋渣制取糖化曲的研究
3) vinegar residue
醋渣
1.
The first order seed culture,the second order seed culture and the double strain finished koji were prepared by using the mixture of vinegar residue and soysauce residue in place of 50%～60% bran.
利用醋渣和酱渣混和物代替50%~60%的麸皮,制取双菌种成曲的一级种子、二级种子和双菌种成曲。
2.
From experiments,this paper obtained the burden technology that using vinegar residue to cultivate Pleurotus sp.
本文从试验中得出，以醋渣全部或部分取代棉籽壳栽培平菇的配料技术和适宜的平菇菌种。
4) vinegar dregs
醋渣
1.
Applying biological technology to deal with vinegar dregs for producing soy sauce;
应用生物技术处理醋渣制取酱油
2.
This articles researched that complex enzymes(consist of neutral proteinase,pancreas proteinase and acidic enzyme) decompose protein of vinegar dregs for producing soy sauce in biotechnology application.
本文研究了利用生物技术 ,以中性蛋白酶、胰酶、酸性蛋白酶构成的复合酶 ,水解醋渣中的蛋白质制取酱油的工艺探讨 ,检测结果表明 ,不同酶类、加酶量、加水比例、pH值、温度、酶解时间等因素对蛋白质转化率都有较大的影响。
3.
The method for producing protein feed from vinegar dregs as main materials through solid fermentation with As 2.
研究了以醋渣为主要原料 ,经酵母As2 。
5) vinegar residues
醋渣
1.
This study focused on investigating the effect of substrate proportion of vinegar residues and fermentation time on protein enrichment.
重点考察醋渣培养基配比和发酵时间对蛋白质富化的影响,在醋渣40%、玉米皮20%、芝麻粕40%的优化配比条件下,发酵40h,每1g发酵基质富集酵母121亿个,发酵基质粗蛋白质从19。
6) fresh vinegar dregs
鲜醋渣
补充资料：干渣渣
1.缺乏水分而呈渣屑的样子。
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