1.
Screening of Fermentation Medium and Optimizing Fermentation Conditions of the Bagasse Microorganism Inoculants
蔗渣发酵菌剂培养基的筛选及发酵条件的优化
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.
Screening and Application of Bacteria Strains to be Used as Meat Starters in Fermented Sausage;
肉品发酵剂的菌种筛选及在发酵香肠中的应用
4.
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
5.
An agent, such as yeast, that causes batter or dough to rise, especially by fermentation.
酵素一种可使面粉糊或面团发大的制剂，尤指通过发酵，如酵母菌
6.
Starter Cultures, Bacteriophage Infections, and Plasmids
发酵剂、噬菌体污染和质粒
7.
The Research of Technology about Concentrated Starter of Lactic Acid Bacteria;
浓缩型乳酸菌发酵剂制备工艺的研究
8.
Study on Fermentation and Process of Silage Inoculant Lactic Acid Bacteria;
乳酸菌青贮剂的发酵与生产技术研究
9.
Study on Conditions for Fermentation of the Bioherbicidal Sclerotinia Minor Jagger;
小核盘菌生物除草剂发酵条件的研究
10.
Study on detoxification of the effective microbiological to the leucaena leucocephala
EM菌剂对银合欢草粉发酵脱毒的研究
11.
Studies on Technology for Compound Producing Bacillus natto Preparations by Solid State Fermentation
固态发酵生产复合纳豆芽孢杆菌制剂
12.
Isolation and Identification of Lactic Acid Bacteria and Yeast from Traditional Starter for Rice Steamed Sponge Cake Production
传统米发糕发酵剂中乳酸菌和酵母菌的分离鉴定
13.
Study on the Fermentation Kinetics of the Strain SHD-1 and the Flocculant Producted by the Compound Bacteria
菌株SHD-1发酵动力学及混合菌产絮凝剂的研究
14.
Production of Probiotic Starters with High Viability and the Development of Referred Product
高活力益生菌发酵剂的制备及产品开发
15.
Analysis of Bacteria Group for Fermented Milk with Tibetan Linggu and Study on Compound Starter;
西藏灵菇发酵乳中菌相分析与纯培养复合发酵剂的研究
16.
Screening of Super LAB Strains from Natural Fermented Milk in Western Sichuan Plateau;
川西高原牧区自然发酵酸乳中优良酸乳发酵剂菌株的筛选
17.
Studies on Fermentation and Antibacterial Characteristics of Compounded Ferments in the Imitated Mares Milk;
复合发酵剂在模拟马奶中发酵及抑菌特性的研究
18.
Microbial Succession during Ripening and Influence of Starter Culture on the Quality of Fermented Dry Sausages;
发酵干香肠成熟过程中的菌相变化及发酵剂对产品质量的影响