Radish juice was used as raw materials in lactic acid fermentation research.
本实验以白萝卜为原料，经榨汁处理，将所得原料进行乳酸发酵。
Study on the Technology of Orange Beverage Made by Lactic Acid Fermentation;
研究了以金柑和白砂糖为主要原料制作金柑酱的加工工艺。
A new process for Chinese toon sprouts lactic acid fermentation by inoculating l.
探讨了香椿芽接种乳酸菌，低盐快速发酵的新工艺。
A new technical process of lactic acid fermentation in chopped peppers was explored.
探讨纯菌种发酵生产剁辣椒的新工艺。
GC was applied successfully to isolate and determine the trace ethanol in the lactic acid fermentation broth.
采用气相色谱法成功分离检测了乳酸发酵液中的微量乙醇。
In rabbit leg muscle or Turkey flight muscle, the ATP is produced almost exclusively by lactic acid fermentation.
在兔子的腿部肌肉或者火鸡的飞行肌肉中，AT P几乎全由乳酸发酵产生。
Based upon carrot juice, several lactic acid fermentation strains were studied in fermentation performance and growth curve and l.
以胡萝卜汁为基质，对若干乳酸发酵菌株进行发酵性能及生长曲线的研究，确定了以嗜酸乳杆菌为主要发酵菌种。
The lactic acid fermentation conditions for production of dietary fiber from pineapple peel were studied by the orthogonal experiment.
以菠萝皮渣为原料，通过正交实验研究乳酸发酵菠萝皮渣制备膳食纤维的最佳工艺。
This paper studied the lactic acid fermentation process of meat and determined fermentation temperature fermentation time and bacterial load.
研究了肉的乳酸发酵工艺，确立了发酵温度、发酵时间、接种量等。
A strain of Lactobacillus sp., designated as TD175, which was isolated from kitchen waste, is used to enhance lactic acid fermentation in kitchen waste.
应用从厨余垃圾中分离到的一株乳杆菌td175作为接种菌株，强化厨余垃圾的乳酸发酵。
With beans as raw material, lactic acid fermentation bean milk drink was made through the abradant, adding the domestic lactic acid bacteria fermentation and blend.
以大豆为主要原料，经磨浆、加入驯化后的乳酸菌发酵成熟后进行调配，制成乳酸发酵豆乳饮料。
The fruit vinegar with healthy function is produced using Dongguo pear as raw material after alcohol fermentation, lactic acid fermentation and acetic fermentation.
以甘肃特产的冬果梨为原料，利用共固定化葡萄酒酵母、生香酵母和乳酸菌进行酒精发酵，固定化醋酸菌进行醋酸发酵，制得了冬果梨保健果醋。
The lactic acid fermentation in processing of sour cayenne peppers is studied. It is considered that 6 % and less than 6 % salt concentration in fermentation is reasonable.
对酸红椒罐头生产工艺中的乳酸发酵规律研究，结果表明，6%及以下的低盐发酵是合理的。
Milk as raw material in traditional yogurt, that is obtained by lactic acid fermentation, product quality is influenced by a variety of factors such as raw materials, process, storage.
统酸奶以牛乳为原料，经乳酸菌发酵制得，产品质量受原料、工艺、贮藏等多种因素影响。 本文以酸奶最新研究成果依据，总结了酸奶的 研究现状和发展趋势。
"Our method is based on lactic acid fermentation," explains Dr Blom. "Acrylamide is formed as a reaction between the amino acid asparagine and simple sugars such as glucose and fructose."
Blom博士解释说，方法是基于乳酸菌，丙烯酰胺是由天冬氨酸和单糖(例如葡萄糖和乳糖)反应过程中形成的。
Methods to prepare persimmon juice through lactic acid fermentation were introduced in this paper. The content of acid, reduce sugar, fat and vitamin C in raw material and production were detected.
介绍了以柿子汁为原料制备乳酸菌发酵饮料的工艺流程，并对原材料和发酵产品的一些营养指标进行了测量。
Kimchi has antibiotic functions as lactic acid bacteria produced in the process of fermentation suppresses growth of harmful bacteria.
由于在发酵过程中产生的乳酸菌抑制了有害菌的生长，所以泡菜有抗生素作用。
Lactic acid: a smooth (not sharp) acid created during malolactic fermentation. This acid is also found in milk.
乳酸：在苹果乳酸发酵中产生的一种圆滑(不尖锐)的酸。这种酸也存在于牛奶中。
Converted to smoother lactic acid during malolactic fermentation.
在苹果乳酸发酵期间会转化为更圆滑的乳酸。
Lactic acid is produced (via starch fermentation) as a co-product of corn wet milling.
乳酸产生(经淀粉发酵作为共同的玉米产品)湿磨。
In lactic acid production, the produced lactic acid inhibited the further fermentation.
在乳酸发酵过程中，所生成的乳酸对进一步发酵有抑制作用。
The article introduced a fermented healthcare beverage made of pumpkin and milk through the fermentation of lactic acid.
以南瓜、牛乳为原料，进行乳酸发酵而制得的一种发酵保健饮料。
The technology for improving the nutritional components and protein contents of lactic acid residue through solid fermentation with compound strains were studied.
笔者研究了以乳酸废渣为原料，通过混合菌种发酵，以改善乳酸废渣的营养成分，提高其蛋白质含量的工艺。
Kinetic models of cell growth, L-lactic acid formation and glucose consumption in L-lactic acid batch fermentation are proposed and kinetic model parameters are determined.
建立了L -乳酸间歇发酵菌体生长、产物生成和底物消耗的动力学模型，确定了模型参数。
Red date was used as raw material in lactic acid bacteria fermentation research.
以红枣为原料，用经驯化的乳酸菌发酵制成红枣乳酸发酵饮料。
The results showed that the quality of soy yoghurt was affected by the flavour and texture of soy milk, the characteristic of lactic acid bacteria and fermentation conditions of soy yoghurt.
结果表明，豆乳的风味、组织状态和菌种特性以及发酵条件均影响酸豆乳的质量。
This strain can ferment hydrolytic sugar of the starch to form the DL-lactic acid in accordance with mechanism of homolactic fermentation.
该菌能按同型乳酸发酵机理使淀粉水解糖发酵生成DL-型乳酸。
This strain can ferment hydrolytic sugar of the starch to form the DL-lactic acid in accordance with mechanism of homolactic fermentation.
该菌能按同型乳酸发酵机理使淀粉水解糖发酵生成DL-型乳酸。
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