Chinese translation for "混合发酵"
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- mixed fermentation
Related Translations:
快速发酵: accelerated fermentationfast fermentationrapid fermentation 发酵生产能力: fermenter productivity 保护发酵: protected fermentation 酒石酸发酵: tartaric acid fermentation 活性发酵: active fermentation 选择发酵: selective fermentation
- Example Sentences:
| 1. | Mixed fermentation of bacteria and yeasts ; 8
7 .细菌与酵母协同作用的混合发酵。 | | 2. | Research on mixed fermentation of lemon juice and sugarcane juice
柠檬和甘蔗汁混合发酵酿酒工艺研究 | | 3. | Study on soy sauce technology with non - salt and low - salt solid - state fermentation
酱油的固态无盐与低盐混合发酵工艺研究 | | 4. | Study on mixed fermentation of thick wine with co - immobilized multi - microorganisms
共固定化多菌种混合发酵生产稠酒的研究 | | 5. | In this paper , functional kefir yogurt starter was produced by lactococcus and lactobacillus isolated from kefir grains
摘要本文利用开菲尔粒中分离的乳球菌和乳杆菌采用混合发酵法研制开菲尔酸奶复合发酵剂。 | | 6. | Dvs cultures need no activation or other treatment prior to use and offer a number of advantages in terms of flexibility of use , consistent performance , no investment in bulk starter equipment and possibility of using customized culture blends
直投式发酵剂使用灵活，性能稳定，不需要批量发酵剂制作设备，还能够由使用者来自行定制混合发酵剂。 | | 7. | The inhibition mechanisms of pb1 , a878 , pba , inf were some organic acids and antibacterial substance in fermented liquor . l . acidophilus strains pb1 , a878 mixed with enterococcus strains ml , pb2 , a30 , a31 respectively in the ratio of 1 : 1 in the mrs cultures , co - cultural and single liquor inhibition to the enterpathogens were tested in the terminal fermentation
将pb1和a878分别与m1 、 pb2 、 a30 、 a31以1 : 1的比例混合发酵后，测定联合菌株对致病菌的抑制性，结果表明pb1与各球菌联合后，可以互利生长，其中复合较好的为pb1与m1和a30 。 | | 8. | The brewing characteristics of shaoxing wine were presented in the following eleven aspects : the uniqueness of adjunct materials and the variety of different wine , the treatment of soaking rice at low temperature for a long time , the variety of fermentation state , the characteristics of rice wine broth , the variety and complexity of microorganisms , the uniqueness of inoculation and strain preservation , the process of mixed fermentation of yeast and lactic acid bacteria ( e . g . the concurrence of saccharification , yeast fermentation and lactic fermentation ) , the over - mixing of different liquors , the high sterilization temperature , and the storage of produced wine
摘要该文从11个方面论述了绍兴黄酒的酿造特点，即配料的特殊性和酒种的多样性；低温长时间浸米；发酵状态的多样性；黄酒醪的发酵特点；微生物的多样性，复杂性；接种方式独特；菌种保存方法独特；酵母与乳酸杆菌协同作用的混合发酵并行的过程（即边糖化、边酵母发酵、边乳酸发酵同时进行的三边发酵） ；酒液勾兑；较高的灭菌温度；成品酒的贮存。 |
- Similar Words：
- "混合二甲代苯胺" Chinese translation, "混合二元酸二辛酯" Chinese translation, "混合二重积分" Chinese translation, "混合发" Chinese translation, "混合发醇" Chinese translation, "混合发音" Chinese translation, "混合阀" Chinese translation, "混合法" Chinese translation, "混合法案" Chinese translation, "混合法计算" Chinese translation
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