1) pure inoculation fermentation
单一菌种发酵
1.
Objective: Improving the traditional fermentation technology by some unidentified strains into the modern pure inoculation fermentation technology.
目的:将神曲的传统杂菌发酵改进为单一菌种发酵,对不同菌种发酵神曲的质量进行比较,以优选较佳菌种。
2) single-strain culture
单一菌株发酵型
3) 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) monoxenie fermentation
单菌发酵
1.
Concerning the methods of producing cellulase, most of the domestic researches focu on the monoxenie fermentation, however it is rare about the mixed fermentation.
具体概括如下: 1、串珠霉、链霉菌、枝孢菌初始单菌发酵实验中,串珠霉产酶活力最高,链霉菌最低。
6) fermention by two molds
双菌种发酵
补充资料:保藏菌种
分子式:
CAS号:
性质:即保藏培养物或原种。用于保藏用的原始菌种或正处于保藏状态的菌种。
CAS号:
性质:即保藏培养物或原种。用于保藏用的原始菌种或正处于保藏状态的菌种。
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