Research on rice bran decomposition by amylase and its application in lactic acid fermentation;
米糠淀粉酶酶解及在乳酸发酵中的应用研究
Study on enzymatic hydrolysis using soybean straw and L-lactic acid fermentation;
大豆秸秆酶水解及L-乳酸发酵的研究
Studied on lactic acid fermentation with a strain lactobacillus sp. using steam explosion pretreatment lignocellulose material;
一株乳杆菌对蒸汽爆破处理纤维物料的乳酸发酵研究
The perilla leaf influence on nitrite content in lactic fermentation of radish;
紫苏叶对萝卜乳酸发酵亚硝酸盐含量的影响
Isolation and identification of Megasphaera elsdenii in cow rumen and effect on lactic fermentation
奶牛瘤胃埃氏巨型球菌的分离鉴定及对乳酸发酵的影响
Effects of lactic fermentation on fried lotus root chips were studied.
本实验研究了乳酸发酵对油炸藕片质量的影响。
Preparation of the fermented lactic acid of mixed with fruit and vegetable;
果蔬混合汁发酵酸乳的工艺研制
China has abundant raw material for producing fermentation lactic acid, and fermentation lactic acid has a large domestic market with increasing world market demand for fermentation lactic acid.
发酵乳酸可以用作酸味剂、防腐剂、乳化剂,具有营养性、安全性、对环境友好性,因此,可以用来加工成聚乳酸塑料,替代一次性塑料袋、快餐盒、地膜等;还可以用在食品中调味;做补钙制剂等。
In this paper,we discussed the influence of the quality of raw milk on yogurt fermentation,and the results showed that the total solids,protein content,lactose content,the initial acidity,residual antibiotics have greater effect on yogurt fermentation in all of the composition indicators affecting raw milk quality,so taking some appropriate adjustments in production is needed.
通过研究原料奶的质量对酸乳发酵的影响,发现,在关系原料奶质量的成分指标中,乳固体含量、蛋白含量、乳糖含量、初始酸度、抗生素残留量对酸乳发酵的影响较大,需要在生产中进行适当调整。
Studies on Kinetics of Lactic Acid Fermentation by Lactobacillus Rhamnosus
鼠李糖乳杆菌乳酸发酵动力学的研究
Determination of L-lactic Acid in Malolactic Fermentation Solution with Enzyme Electrode
酶电极法检测苹果酸-乳酸发酵过程中乳酸变化
Study on Fermentation Promoter of MLF in Wine;
葡萄酒苹果酸—乳酸发酵助剂的研究
Application of Amylolytic Lactic Acid Bacterial in Production of L-lactic Acid by Fermentation
解淀粉乳酸细菌在L-乳酸发酵生产中的应用
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
Production conditions of clear pumpkin juice fermented by lactic acid bacteria
澄清型南瓜乳酸发酵饮料的开发研究
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
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
Mutant Breeding of L(+)-lactic Acid Producing Strain Fermenting Whey
发酵乳清产L(+)-乳酸菌株的诱变选育
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
STUDY ON THE TECHNOLOGY OF STRAWBERRY YOGHURT FERMENTED BY IMMOBILIZED LACTOBACILLUS
固定化乳酸菌发酵草莓酸奶工艺研究
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
Investigation of the Resources of Lactic Acid Bacteria Isolated from Natural Fermentation Yogurt in the Western Sichuan Plateau;
川西牧区自然发酵酸乳中乳酸菌资源研究
A Comparing Experiments of Causes Fermentation of Lactic Acid by Lactic Acid Bacteria and Rhizopus Oryzae;
乳酸菌和米根霉发酵产生乳酸比较实验探析
The optimal control of the γ-amino butyric acid fermentation by L. lacfis subsp, lactis
乳酸乳球菌发酵生产γ-氨基丁酸的条件优化
Production of L-lactic acid fermentated by immobilized lactobacillus plantarum
固定化乳酸菌发酵制备L-乳酸的初步研究
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
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