1) PFJ quality
绿汁发酵液品质
2) fermented green juice
绿汁发酵液
1.
The studies were conducted to prove up the effect of fermented green juice(FGJ),cellulase(CEL),fermented green juice+cellulase(MIX),respectively at different moisture(high:70.
为探明添加绿汁发酵液(FGJ)、纤维素酶(CEL)、绿汁发酵液+纤维素酶(MIX)以及原料含水率对水葫芦青贮发酵品质的影响,用2种不同含水率(高:70。
2.
Two kinds of alfalfa and timothy with high and low moisture content were made silages to study the effects of alfalfa fermented with green juice(AFGJ),timothy fermented green juice(TFGJ),lactic acid bacteria(LAB),cellulose(CEL) and lactic acid bacteria(LAB)+cellulose(MIX) on fermentation quality of alfalfa and timothy silages.
试验旨在研究紫花苜蓿绿汁发酵液(AFGJ)、猫尾草绿汁发酵液(TFGJ)、乳酸菌制剂(LAB)、纤维素酶(CEL)及LAB+CEL(MIX)对紫花苜蓿和猫尾草青贮发酵品质的影响。
3.
Aiming to investigate the effects of fermented green juice on fermentation quality and chemical composition of napier grass silage,3 kinds of Napier grass with different moisture contents were made silages.
为了探明绿汁发酵液对象草青贮发酵品质和化学成分的影响,用3种预干程度不同的象草调制了青贮。
3) Previous fermented juice
绿汁发酵液
1.
The effects of formic acid and previous fermented juice on fermentation and nutrient of baled alfalfa silage were studied.
为探讨添加甲酸和绿汁发酵液对拉伸膜裹包苜蓿青贮发酵品质和营养价值的影响,分别按每吨鲜苜蓿添加6 L甲酸或2 L绿汁发酵液,并以不使用添加剂而晾晒处理为对照,整株打圆捆,拉伸膜裹包6层青贮,贮藏300d后取样分析测定。
4) previous fermented juice (PFJ)
绿汁发酵液
1.
1 were investigated by using fresh grass to ferment straightly, fresh grass adding previous fermented juice (PFJ), half-hay and half-hay adding PFJ.
分析了新引1号东方山羊豆在鲜贮、鲜草+绿汁发酵液(PFJ)、半干发酵和半干+PFJ处理条件下的营养变化及青贮效果。
5) previously fermented juice
绿汁发酵液
1.
Study on the optimum fermentation modes for previously fermented juice of Astragalus sincus L. by orthogonal design;
正交设计优化紫云英绿汁发酵液发酵模式
2.
The effect of Formic acid (FA), Previously fermented juice (PFJ), Formic acid+glucose (FA+G) and PFJ+FA on alfalfa silage was studied.
试验研究了不同浓度的甲酸(FA)、绿汁发酵液(PFJ)、甲酸+葡萄糖(FA+G)及绿汁发酵液+甲酸(PFJ+FA)四种处理对紫花苜蓿青贮品质的影响。
3.
Effectives of Homofermentative lactic acid bacteria and heterofermentative lactic acid bacteria on silage fermentation and aerobic stability or effective of previously fermented juice on silage were described respectively.
生物添加剂在青贮饲料中的应用是当今国内外青贮研究的热点之一,本文阐述了同型乳酸菌和异型乳酸菌分别对青贮饲料的发酵品质和有氧稳定性的影响以及绿汁发酵液灾情贮中的应用。
6) fermentation quality
发酵品质
1.
Detection of microbe on Elymus and E. sibiricus and the effect of lactobacillus supplementation on silage fermentation quality;
披碱草和老芒麦附着微生物检测及添加乳酸菌对其青贮发酵品质的影响
2.
The dynamics of Ceratoides arborescens fermentation quality in the process of ensiling
华北驼绒藜青贮贮藏过程中发酵品质的动态变化
3.
The effects of lactic acid bacteria inoculation on the fermentation quality and aerobic stability of king grass silage
乳酸菌添加剂对王草青贮发酵品质及有氧稳定性的影响
补充资料：共生发酵麦芽汁饮料
制作方法1
1.含麦麦浸出物40%的水溶液，用重碳酸钙将其ph值调为6.8以后，加热到95℃灭菌，之后冷却到35℃，接种预先培养的脆壁克鲁维酵母，使基质的酵母数达到5×106/毫升，再接种嗜热链球菌和保加利亚乳杆菌，使基质细胞数分别达到2×106个/毫升，于30℃静置发酵28小时，发酵液的酒精含量在1%以下，乳酸440毫克/100克，ph值3.9。此发酵液经离心机分离后，即为发酵母液。
2.发酵母夜加3倍水进行稀释，再配制。稀释液99升，加砂糖200克和柠檬香精0.5克。配制后加热到95℃进行灭菌，冷却到10℃即为发酵麦芽汁饮料。
制作方法2
1.含麦芽浸出物15%的水溶液80份和西红柿汁(西红柿用水洗干净，挑选后进和地破碎，再加热到85℃进行灭菌，用带孔径2毫米滤网的筛分机榨汁)20份混合后，用重碳酸钙调ph值为6.5，加热到95℃进行灭菌，冷却到30℃后，分别接种预先培养的乳酸克鲁维酵母和脆壁克鲁维酵母，以及嗜热链球菌和保加利亚乳杆菌，使基质的菌数分别达到3×106个/毫升。于30℃静置发酵25小时，发酵液的酒精含量为0.9%，乳酸(换算量)为350毫克/100克，ph值为4.1。
2.发酵液进行离心分离，再进行配制：分离液99升，加砂糖200克和柠檬香精0.5克。混合后加热到95℃进行灭菌，冷却到10℃即为发酵麦芽汁饮料。
产品特点 利用麦芽汁和果蔬汁原料的各种营养成分，并通过特殊酵母菌和乳酸菌的共发酵，使所酿饮料的复合香味更加浓厚怡人。
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