The experimental studies of the effect zymotic fluid of Polypor Laetiporus on the intestinal propulsive inhibition in mice;
干酪菌发酵产物对小鼠小肠推进功能抑制的影响
Purpose To study the effect and its mechanism of zymotic fluid of Polypor Laetiporus (ZPL) on the intestinal propulsive movement in conscious mice.
目的观察干酪菌发酵产物对小鼠小肠推进功能的影响。
Purpose To study the effect and its mechanism of zymotic fluid of Polypor Laetiporus (ZPL) on the muscular tension of the isolated ileum of guinea pig.
目的 观察干酪菌发酵产物对豚鼠离体回肠平滑肌收缩功能的影响。
Optimization of acetic acid fermentation parameters for production of persimmon vinegar;
柿果醋醋酸发酵工艺参数优化研究
For the acetic acid fermentation, the best temperature, inoculum size of acetic acid bacillus and stirring times were 34 ℃, 0.
1%,发酵温度30℃,发酵周期4d;醋酸发酵的工艺参数为发酵温度34℃、醋酸菌接种量为0。
After cellulose enzymolysis,processed roots of Lentinus Edodes undergo the alcohol fermentation and acetic acid fermentation to produce vinegar.
为扩大香菇柄的开发利用价值,以废弃香菇柄为原材料,经纤维素酶酶解处理后,进行酒精发酵和醋酸发酵酿制香菇醋。
The Study on the Starter Culture of Fresh Acid-curd Cheese and Fermentation Technology;
新鲜软质干酪发酵剂及发酵工艺研究
Screening of Cheese Starter and Study on Processing Technology of Cheese;
干酪发酵剂的筛选及干酪加工工艺研究
Study on Selection of Starter for Mixed Milk Cheese and Characteristics during Ripenning;
混合型大豆干酪发酵剂的筛选及成熟特性的研究
The Screening on Semi-hard Cheese Adjunct Culture and Study on the Influence to Cheese Flavour;
半硬质干酪附属发酵剂的筛选及其对干酪风味影响的研究
Isolation and Identification the Non-Starter Lactic Acid Bacteria in the Raw Milk;
原料乳中干酪非发酵剂乳酸菌的分离和鉴定
Study on Effect of Addition Amount of Starter on Quality of Semi-hard Cheese
发酵剂添加量对半硬质干酪品质的影响研究
Study of Starter Cell Modified by Lysosyme and Ultrasound and Its Accelerated Cheese Ripening;
溶菌酶和超声处理发酵剂及其加速干酪成熟的研究
Studies on Effects of Culture Starters and Coagulants on the Quality of Mozzarella Cheese for Pizza;
发酵剂和凝乳酶对比萨专用Mozzarella干酪品质影响研究
Influence of Different Starters on Proteolysis and Sensory Quality During Goat Milk Cheeses Ageing
不同发酵剂对羊奶干酪成熟期间蛋白质降解和感官品质的影响
light sweet yeast-raised roll usually filled with fruits or cheese.
微甜的酵母发酵的面包卷，常夹水果或干酪。
Chr. Hansen expands the cheese culture palette with four new cultures aimed at producing soft cheese with just the right taste, texture and appearance.
科汉森公司又推出了四种新型发酵剂，用于生产风味纯正、质地优良的软质干酪。
Effects of Starter Cultures on the Quality of Dry Fermented Chinese-Style Sausage;
发酵剂对中式干发酵香肠质量的影响
The activating conditions of leavening in the dried fermented sausage
干发酵香肠中发酵剂活化条件的研究
Optimization of Soybean Milk Fermentation by Lactobacillus rhamnosus and Lactobacillus casei
干酪乳杆菌纯种发酵大豆乳培养基的优化调配
Experimental studies of ZPL on muscular tension and contraction amplitude of isolated ileum of guinea pig
干酪菌发酵液对豚鼠离体回肠的动力作用
Milk becomes cheese by fermentation.
牛奶经发酵而成乳酪。
Effect of Adding Scutellaria baicalensis G.on Tyrosinase Inhibition in Submerged Culture of Ganoderma lucidum
添加黄芩对灵芝发酵液中酪氨酸酶抑制剂活性的影响
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