1.
This paper introduced the changes of starch, protein, fat and other main compositions during rice wine fermentation, and the function of cooperative fermentation by yeast and Lactobacillus.
介绍了黄酒发酵过程中淀粉、蛋白质、脂肪等主要成分的变化及酵母和乳酸杆菌的协同发酵作用。
2.
Optimization of Symbiotic Fermentation of Lactobacillus acidophilus and Lactobacillus rhamnosus for Calcium Transformation in Bovine Bone Powder
两种乳杆菌协同发酵牛骨粉促钙转化的工艺研究
3.
Resarch on the Production of Bacteria Protein Feedstuff by Cooperative Fermentation of Distiller's Grains by Mixed Strains
混合菌种协同发酵酒糟生产菌体饲料蛋白的研究
4.
Mixed fermentation of bacteria and yeasts; 8.
7.细菌与酵母协同作用的混合发酵。
5.
Cellulase Synergetic Experiment and the SSF of Recombinant Yeast;
纤维素酶系协同作用实验及重组酵母的同步糖化发酵
6.
Study on the Co-effect of Coprinus Comatus Fermentation Liquid and Sodium Vanadate in the Process of Inhibiting Ascension of Blood Glucose in Mice
鸡腿蘑发酵液与钒酸钠协同抑制小鼠血糖升高作用的研究
7.
Anaerobic Digestion and Biological Hydrogen Production from Food Origin Wastes in the Presence of Aged Refuse;
泔脚废物厌氧两相发酵工艺及其矿化垃圾协同生物产氢过程研究
8.
Study on Fermentation of Strain NRRL8165 and the Synergism between Avermectin and Bacillus Thuringiensis;
阿维链霉菌NRRL8165的摇瓶发酵及其与苏云金芽胞杆菌制剂的协同作用
9.
Study of Skin Disinfectant Combined Fermentation Products of Lactobacillus with Chinese Herbs;
乳杆菌发酵产物与中药协同对皮肤消毒作用的研究
10.
Recovery of Protein from Shrimp Waste by Synergistic Action of Lactic Acid Fermentation and Autolysis
利用乳酸菌发酵协同自溶作用回收虾头、虾壳中的蛋白质
11.
Improving Astaxanthin Production by Using the Synergistic Effects between the Metabolic Activities of Haematococcus Pluvialis and Phaffia Rhodozyma;
利用雨生红球藻和红发夫酵母代谢过程中的协同效应提高虾青素产量
12.
Effects of Different Sugars on Fermentation of Beef Sausages
不同种类的糖对发酵牛肉香肠发酵的影响
13.
Effects of Different Starter Cultures on Content of Biogenic Amines in Fermented Sausages
不同发酵剂对发酵香肠生物胺含量的影响
14.
Effects of Yeast Culture with Different Processes on Ruman Fermentation Characteristics in Dairy Cows
不同发酵工艺酵母培养物对瘤胃发酵影响的研究
15.
Study on the rice straw simultaneously saccharify the yeast solution produces the actic acid
稻草秸秆发酵同时糖化酵解产乳酸的初步研究
16.
Simultaneous Sccharification and Ethanol Fermentation from Jerusalem Artichoke by Kluyveromyces Marxianus
克鲁维酵母同步糖化发酵菊芋生产乙醇的研究
17.
Influence of Different Level of Assimilable Nitrogen on Alcoholic Fermentation by Yeasts
可同化氮素对酵母酒精发酵影响的研究
18.
Effects of Different Yeasts on Fermentation Property of Dough and Quality of Mantou
不同酵母对面团发酵特性及馒头品质的影响