This paper studies the method of using pumpkin seed as raw material, producing pumpkin seed nutritional fermented yoghurt, puts forward suitable producing process conditions.
本文研究了利用南瓜籽作为原料，生产南瓜籽营养发酵酸乳的工艺方法，提出了适宜的生产工艺条件。
This paper reports the nutritional conditions affecting yeast's ascospore formation.
研究了诱导酵母子囊孢子产生的营养条件。
In the paper, screening of nutritional yeast parent strains, mutation of rich riboflavin strain, shake-flashing culture conditions as well as fermentation technology of nutritional yeast were studied.
本论文针对营养酵母出发菌株的筛选，高核黄素含量菌株的诱变育种及营养酵母摇瓶培养条件、生产工艺进行了研究。
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