Study on fermentation properties of yeast isolated from apple peel;

The fermentation properties of three strains of lactic acid bacteria isolated from the Chinese-style naturally dry fermented sausages;

In this paper, the fermentation properties and genetic stability of high SO2 -producing strain of Saccharomyces cerevisiae were studied.

Determing of the fermentation performance of the yoghurt starter culture in alpine pasture in Tianzhu,Gansu;

Isolation of lactic acid bacteria from "Saussurea involucrata" and study on its fermentation performance;

Objective To separate lactic acid bacteria from yogurt and to study its fermentation performance.

These strains prosecution test were assayed for fermentation capability and yogurt quality.

Studies were made on the yeast isolation from the kefir filtrates and lotiones and its fermentation capability of the cow milk.

The effects of the quality of wheat flour,the brand of yeast and the addition of water,sucrose and enzymes(complex enzyme and α-amylase) on the fermentation property of steamed dough were relatively systematically investigated.

The results of the experiments showed that the fermentation property of lactobacillus CW97, CW81 and lactococcus GZY2 was significantly better than other strains, and the optimal fermentation temperature was 37 ℃ and 42 ℃.

Study on fermentation characteristics of three excellent Saccharomyces cerevisiae swains;

The fermentation characteristics of nine strains (Saccharomyces cerevisiae SY-1～SY-9) were employed for tests, including flocculation ability, fermentation degree, lethal temperature and fermentation velocity.

The fermentation characteristics of these five strains were also studied.