Based on single factor tests, the response surface methodology (RSM) was used to optimize the fermentation technological conditions for producing lactic beverage from black glutinous corn.

在单因素的基础上，利用响应面法对黑糯玉米发酵乳饮料的发酵条件进行了优化。

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The purpose is to make up surface after fermentation becomes more pliable and soft.

醒面的目的在于使面发酵后变得更为筋道和柔软。

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The response surface analysis(RSA) was used to optimize the technological conditions for fermentation of glutinous corn to make lactic beverage.

在单因素的基础上，利用响应面法对黑糯玉米发酵乳饮料的发酵条件进行了优化。

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The yeast fuses itself to the surface and feeds the wort at an increased rate, meaning the fermentation process takes only a few hours.

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