1) sauerkraut juice
酸菜发酵液
1.
Antimicrobial peptides were obtained by means of ammonium sulfate precipitation,dialysis and fractionation on CM Sephadex C-25 clumn chromatogram from sauerkraut juice with L-lactic acid bacteria.
从L-乳酸菌酸菜发酵液中经硫酸铵盐析、透析、CM Sephadex C-25凝胶柱层析等操作,分离提取肽类抑菌物质,通过琼脂扩散法检测其活性为1。
2) Sugar beet pulp with condensed molasses solid-vinasses
酒精酵母发酵液甜菜粕
3) caproic acid fermenting liquid
己酸发酵液
1.
The key techniques in the analysis of caproic acid fermenting liquid and organic acids in yellow water are effective distilling of organic acids and the consequent analytic methods.
分析检测己酸发酵液和黄水中有机酸,其关键技术是有机酸的有效提取及分析方法。
4) lactic acid fermentation broth
乳酸发酵液
1.
Determination of organic acid in lactic acid fermentation broth of Rhizopus oryzae by reversed-phase high performance liquid chromatography (RP-HPLC);
应用HPLC-反相色谱法测定米根霉乳酸发酵液中的有机酸
5) Fermented vegetables
发酵蔬菜
1.
Methods of reducing nitrite content in fermented vegetables
发酵蔬菜中亚硝酸盐的消减方法
6) vegetable fermentation
蔬菜发酵
1.
Dense cultivation is the key to prepare concentrated bacterial powder for vegetable fermentation.
菌体高密度培养是制备浓缩型蔬菜发酵专用菌粉的关键。
补充资料：酸菜草鱼
原料：
草鱼1条，酸菜100克。
辅料：
泡辣椒50克，大蒜1头，盐、胡椒粉、味精、料酒、香油、姜、葱各适量。
做法：
1．把草鱼头取下，片出脊骨，鱼肉片成片，用姜、葱、料酒、盐腌制待用；将泡辣椒、 蒜一起切成粒状；酸菜改成小片待用。
2．将泡辣椒、蒜粒一起放入油锅中，再放酸菜炒出香味，加入清水，并放入鱼头、脊骨一起熬15分钟以上。
3．在锅中加入盐、料酒、胡椒粉、味精及鱼片烧煮3～5分钟至鱼肉刚熟，淋入香油即成。
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