In which alcoholic fermentation is the main phase of brewing, is the role of microorganisms by the yeast, the grape sugar into alcohol in the process.
其中酒精发酵是酿造的主要阶段，是经由酵母菌的微生物作用，将葡萄中的糖转变为酒精的过程。
Pear vinegar is a fruit vinegar drink made from fresh pear and black gooseberry as the main materials by crushing, pressing, alcoholic fermentation, acetic acid fermentation and formulation.
洋梨醋是以新鲜洋梨、黑醋栗等为主要原料，经破碎、压榨、酒精发酵、醋酸发酵、勾兑调配而成的一种果醋。
Fermentation was the main influence factor of Pu 'er tea quality.
发酵是影响普洱茶品质成分变化的主要原因。
Fermentation of microorganism and extracting SAM from the cell is the main industrial production process at present.
通过微生物的发酵进而提取SAM是目前SAM的主要工业生产途径。SAM的生产一直以s。
Main free amino acids are glutamine and glutamic in glutamine fermentation process.
谷氨酸胺发酵过程代谢的主要游离氨基酸是谷氨酸胺和谷氨酸。
The paper introduced the main hazard and the corresponding control measures in the cider fermentation and hoard using film yeast. Acetobacter and zymomonas strains.
主要介绍了膜醭酵母、醋酸菌、发酵单胞菌属细菌在苹果酒发酵和贮存中产生的危害及其控制措施。
Using tomato as main material, the fermentation technics of tomato vinegar through alcoholic fermentation and acetic acid fermentation were studied.
对以番茄为主要原料，通过酒精发酵和醋酸发酵生产番茄醋的工艺进行了研究。
This paper introduced the changes of starch, protein, fat and other main compositions during rice wine fermentation, and the function of cooperative fermentation by yeast and Lactobacillus.
介绍了黄酒发酵过程中淀粉、蛋白质、脂肪等主要成分的变化及酵母菌和乳酸杆菌的协同发酵作用。
It is the main technical programs in the fermentation of dry white lychee wine that the yeast translates sugar into alcohol and CO2.
干白荔枝酒发酵的主要环节是酵母将糖转化为酒精和CO2。
Shake flask culture was used and the yield of polysaccharide was taken as main index to ensure the optimum culture conditions of submerged fermentation for Ganoderma lucidum by corn mash medium.
以灵芝多糖为指标，采用摇瓶液体发酵的方法，研究了以玉米水解糖为主要原料，液体培养灵芝的发酵条件。
This paper introduced the process of aerobic pretreatment process and the test results of anaerobic dry fermentation with crop straw as the main raw material.
介绍了以秸秆为主要原料的好氧预处理过程及厌氧干发酵工艺的试验结果。
Pear vinegar is a kind of fruits vinegar made of pear as the main material pressing. press-ing, alcoholic fermentation, acetic acid fermentation.
梨醋是以梨为主要原料，经破碎、榨汁、酒精发酵、醋酸发酵而成的一种果醋。
Fermentation temperature and the ratio of material to water were the main affecting factors for fermentation time and alcohol yield.
发酵温度、料水比是影响发酵时间和出酒率的主要因素。
The main factor effecting on fermentation was temperature.
影响发酵指标的主要因素是温度。
The main factors inluencing yeast properties covered: yeast species, yeast inoculation quantity, use algebra of yeast, and fermentation technical conditions etc.
影响酵母性能的主要因素：酵母菌种、酵母接种量、酵母使用代数、发酵工艺条件等。
Taking the amylaceous waste liquid as the main carbon source the author used the cross experiment and the shaking bottle fermentation to screen the shiitake liquid fermentation medium.
作者以淀粉废液为主要碳源，运用正交试验，采用摇瓶发酵筛选香菇液体发酵培养基。
Lactose fermentation, casein hydrolysis and degradation are the main transformation.
主要包括乳糖发酵产酸和酪蛋白在酶的作用下降解等作用。
Its main operating points include the raw materials saccharification and liquid-and-solid fermentation. The final products are good enough to reach the standards.
其主要操作要点：生料糖化、前稀后固发酵，产品完全达到了标准的要求。
Taking mulberry as main material, mulberry wine was produced with temperature controlling technique and alcohol fermentation process.
研究以桑椹为主要原料，采用控温发酵技术酿制桑椹果酒的工艺流程。
The biological oils are preferably produced by heterotrophic fermentation of one or more microorganisms using cellulose-containing feedstock as a main source of carbon.
生物油优选采用含纤维素作为主要的碳源的原料，由一种或多种微生物经异养发酵进行制备。
Recent research showed that Oenococcus oeni is the main lactic acid bacteria which can bear the harsh condition of wine and carry out malolactic fermentation.
研究表明，能够适应葡萄酒环境、较专一地进行苹果酸-乳酸发酵并对酒质有增益作用的细菌主要是酒球菌属的细菌。
The main research contents included the influence of SO_2 on the flavor stability of beer, the breeding of strain moderately producing SO_2, beer fermentation and genetic substance analysis of mutant.
研究内容包括二氧化硫对啤酒风味稳定性的影响、适量高产二氧化硫啤酒酵母的选育、啤酒发酵试验和突变菌株遗传物质分析。
G. oxydans SCB329 and B. thuringiensis SCB933 were two main strains for producing 2 KLG, the precursor of Vitamin C with mixed fermentation.
氧化葡萄糖酸杆菌SCB32 9和苏云金芽孢杆菌SCB933是混合发酵产生维生素C前体2KLG两株主要菌种。
This article classified of fermented meat products and the role of common fermentation agents, reviewed the study of domestic scholars to main research directions of fermented meat products.
本文论述了发酵肉制品的分类和常用发酵剂的作用，概述了国内学者对发酵肉制品的主要研究方向。
The high yield of propionic acid in mixed acid fermentation was the main reason for the low hydrogen production capacity.
混合酸发酵的发酵产物中丙酸含量较高是产氢能力偏低的主要原因。
The main processes and parameters to improve the quality of Chinese jujube fermentation wine were studied.
研究了提高红枣发酵酒的质量的主要工艺和参数。
Abstract: in this study, the effects of solid fermentation of Ganoderma lucidum on the main components in the leaves of Eriobotrya japonica were analyzed.
摘要：采用灵芝固体发酵枇杷叶，筛选出了适合发酵的灵芝菌株并分析了固体发酵前后枇杷叶中主要活性成分的变化。
The variance of main components in bean sauce mash during nature fermentation and the its relation with the quality of bean sauce was analyzed.
本实验研究了酱醅澥稀为酱的环节中主要成分的变化及其与酱的质量关系。
Besides, the system collocation and software configuration methods are explained: the main equipment is JX - 300x and the fermentation workshop is equipped with them multiple POTS integrated mode.
系统给出了以JX- 300x为主体设备，发酵车间多罐批集控模式的系统配置及软件组态过程。
This research take the sweet corn as the main raw material, the production fermentation contains is mad the corn drink.
本研究以甜玉米为主要原料，生产发酵型含气玉米饮料。
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