1.
Development of zymolytic yoghourt to replace milk-zymolytic soybean milk
一种替代牛奶的发酵型酸奶-发酵酸豆奶的研制
2.
Screening of Lactic Acid Bacteria as Starters of Femented Mutton Products and Its Fermentation Properties
发酵羊肉乳酸菌发酵剂的筛选及发酵性能研究
3.
Preparation of Fermented and Non-Fermented Soy Milk Yogurt
大豆非发酵型和发酵型酸豆乳的制备
4.
To turn sour in fermenting. Used of beer.
发酵变酸以发酵的方式变酸。用于啤酒制造
5.
Fermentation of Candida macedoniensis in wastewater of Suanjiang Tofu
酸浆豆腐废水中发酵假丝酵母的研究
6.
Study on the Fermentation Conditions of Acid-resistant High-yield Sake Yeast ZJ-14
耐酸高产清酒酵母ZJ-14发酵条件研究
7.
Study on Freeze-drying, Fermentation and Baking Properties of Oat Sour
乳酸菌发酵燕麦酸面团发酵剂冷冻干燥与发酵烘焙特性的研究
8.
Sour mashes are fermented with Both fresh and previously fermented yeast; sweet mashes employ only fresh yeast.
酸性糖化醪,是用酵母发酵的,这种酵母包含一部分先前发酵过的酵母;糖化醪则是用鲜酵母制得。
9.
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%;
10.
Study on L-Ornithine Fermentation Condition and Analysis of Fermentation Kinetics;
L-鸟氨酸发酵条件优化及其发酵动力学研究
11.
The Studies on L-Tryptophan Fermentation Conditon and Alalsis of Fermentation Kinetics;
L-色氨酸发酵条件优化及其发酵动力学分析
12.
Studies on Screening Lactobacillus for Radix Astragalus Fermentation and Optimization Fermentation Parameters;
发酵黄芪的乳酸菌选育与发酵参数优化研究
13.
Study on Screening and Fermentation Conditions of Strain Producing L-lactic Acid;
L-乳酸发酵菌的选育及发酵条件的研究
14.
Breeding of L-Glutamic Acid Hyper-producer and Optimization of Its Fermentation;
L-谷氨酸发酵高产菌选育及其发酵优化的研究
15.
Study on the Fermented Function of Enriched L-lactic Acid Fermented Grain Enzymolysis Liquid;
富含L-乳酸谷物发酵酶解液发酵性能研究
16.
Fermentation Property of Common Lactic Acid Bacteria Isolated from Fermented Meat Products
发酵肉制品常见乳酸菌的发酵性能研究
17.
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
18.
Study on Fermentation Mechanisms of Lactic Acid Bacteria and Optimization of Yogurt Technology;
乳酸菌发酵机理及酸奶工艺优化研究