1.
Reconstruction on the Temperature-reducing System in the Airproof Accessory of Liquid Acetic Acid Fermentor with Self-priming aerator
自吸式液体醋酸发酵罐密封件降温系统的改造
2.
Optimization of Acetobacter pasteurianus AS1.41 producing acetic acid
醋酸杆菌AS1.41产乙酸发酵条件的优化
3.
The Variation of the Flavor Substances in Aerobic Solid-fermentation Cultures of Hengshun Vinegar;
恒顺香醋醋酸发酵过程中风味物质的变化分析
4.
Ethane acid fermentation using liquid-solid reflux was conducted by Acetobacter rancens (As1.41) of 5%, which is better than natural treatment.
醋酸发酵采用半固态回流发酵,接种发酵比自然发酵效果好,醋酸菌接种量5%;
5.
Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation.
以梨汁为原料经过酒精发酵和醋酸发酵工艺，制得了梨果醋。
6.
Study on Alcohol Recovery and Production of High Sour Vinegar by Fermentation;
回收废酵母蒸汽发酵生产高酸醋的研究
7.
Study on Batch Fermentation Scale-up of Two Yoghurt Strains from 2.5-L to 15-L Fermentor
酸奶菌株分批发酵放大研究——从2.5L到15L发酵罐
8.
Vinegar: Sour liquid obtained by fermentation of dilute alcoholic liquids.
醋: 用各种含酒精度低的溶液经发酵产生醋酸而制成的酸液。
9.
Study on Selection of Higher Quality Acetic Acid Bacteria、Fermentative Pattern and Enzyme Activity in Vinegar Fermentation of Apple Juice;
优质醋酸菌的选育、苹果醋酸发酵规律及酶活影响的研究
10.
Determination the assay of tryptophan in fermentation broth by Fe(AC)_3
用醋酸铁法测定发酵液中色氨酸的含量
11.
Study on fermentation technology of acetic acid in chinese jujube vinegar production
红枣醋生产中醋酸发酵阶段最佳工艺条件的研究
12.
Bacterium Strains and Temperature Affecting Acid Accumulation in Vinegar Production
菌种及温度对玫瑰醋发酵过程醋酸累积影响的研究
13.
The optimum formulation of acetic a cid fermentation beverage was as follows:ratio of fermented apple juice to water 2∶1and amount of sugar added into drink 8 percent.
苹果汁醋酸发酵饮料的最佳配方为:醋酸发酵果汁与水之比为2∶1,加糖量为8%。
14.
Shortening Production Cycle of Coco Nata by Acetobacter Fermentation
醋酸菌发酵法缩短椰果生产周期技术研究
15.
Isolation of Microbes and Their Acid-producing Characteristics in the Solid-cultures of Zhenjiang Vinegar;
镇江香醋发酵过程中微生物分离及其产酸特性
16.
The fermentation characteristic of Gluconbacter melanogenus in medium with high concentration of D-sordibol
生黑醋酸杆菌山梨醇高浓度发酵的培养特性
17.
Analysis of organic acids in aerobic solid-fermentation culture of hengshun vinegar
恒顺香醋固态发酵过程中有机酸的变化分析
18.
"The source substance, which must contain sugar, is fermented by yeast to produce alcohol. The alcohol is then aerated, which causes it to convert, through the action of Acetobacter Bacteria, to acetic acid, water, and various other compounds."
原料中必含糖,酵母发酵后生成酒精,酒精受醋酸杆菌的作用,即生成醋酸、水和各种其它化合物。