微生物发酵剂在质量和纯度方面通常差异很大。
Microbial starter cultures vary widely in quality and purity.
上面酵母是活跃的发酵剂。
上面酵母是活跃的发酵剂。
细菌代替酵母成为新的发酵剂，有许多优点。
Bacteria which was a new ferment had more advantages than yeast.
酵母是一种发酵剂。
结果表明，利用该发酵剂可以生产出合格的发酵肉制品。
The result shows that this fermentation strains could produce the qualified fermentation meat product.
机械化速酿酒母生产为机械化黄酒大罐发酵的优良发酵剂。
Rapid-fermenting yeast is a good ferment for big pot fermentation in mechanized production of yellow rice wine.
研究了具有不同粘度、风味和保健功能的新型酸奶发酵剂。
New type starters of health-promoting yogurt with various viscosity and flavor were studied in this paper.
结果表明，6株乳酸菌作为发酵剂生产酸奶感官性能优良。
The result showed, the acidophilous milk had a good apparent quality when the 6 lactic acid bacterium strains were used as ferment.
以生米为原料，市售酶制剂为发酵剂，可以酿制类似熟料的饮料酒。
We could produce potable spirit with uncooked grains as raw materials and saled enzyme as ferment which resembles liquor produced by cooked grains.
生产高质量的菲达干酪及其他盐水浸渍干酪，发酵剂是最关键的因素。
In the production of high quality feta and other brined cheeses, starter cultures are the most critical ingredients.
母发酵剂的活性以及产酸性能是酸奶生产菌种保存与扩培的根本条件。
The activity and acid - producing ability of mother culture are the main conditions of culture preservation and transfers of yoghurt production.
如今，他们不会再加入发酵剂（例如盐），而是使用巴氏杀菌法进行处理。
What they tend to do is not to add a fermentation inhibitor like salt but to pasteurise it.
通过均匀设计试验优选出最佳酿造工艺条件：复合糖化发酵剂接菌总量1。
The results showed the best technological parameters of fermentation were as follows: the addition of mash-fermented starter was 1.
筛选合适的发酵剂，人工接种泡菜并与自然发酵泡菜中的风味物质测定比较。
Starter culture was screened and volatile flavours were compared between inoculated fermentation pickle and natural fermentation pickle.
确定了该产品制作的主要工艺参数、适宜的乳化剂、增稠剂、发酵剂的用量。
The dosage of technological parameter and feasible emulsification and concentrated aid and leavening was confirmed.
对生产发酵剂的技术进行经济分析，结果表明该发酵剂具有明显的经济效益。
The economic analysised on the technology of starter product show that it has obvious economic efficiency.
一种用发酵剂制成的面包，如焙粉，在烘烤中膨胀而不需要预先发酵一段时间。
A bread made with a leavening agent, such as baking powder, that expands during baking and requires no leavening period beforehand.
研究了生料发酵剂组成、料水比、加曲量、酸度、温度等对白酒出酒率的影响。
The factors affecting on the yield of spirit fermented with uncooked materials koji, such as the components of koji, the ratio of material and water, acidity, temperature, were studied.
乳酸菌培养物被称为发酵剂，它经常在许多乳制品的制备过程中被添加到乳品中。
Cultures of lactic acid bacteria, called starter cultures, are added to milk during the preparation of many dairy products.
研究了生料发酵剂的组成、料水比、加曲量、酸度、温度等对白酒出酒率的影响。
The factors affecting on the yield of liquor fermented with uncooked materials, such as the components of starter, the ratio of material and water, acidity, temperature, were studied.
发酵温度、发酵剂组成以及发酵液盐浓度都会显著影响混合发酵中菌的产酸代谢；
The effects of fermentation temperature, the composition of inoculum and the concentration of NaCl on the fermentation was various.
实验得出结论：不同的直投发酵剂在不同的传代次数对酸奶的品质有不同的影响。
The conclusions were achieved that the different culture time of the different direct VAT inoculation had different effect on quality of yoghurt.
从原料的选择、发酵剂的制备以及加工方法等方面介绍了酸奶的一种实用生产技术。
This Paper introduces a practical processing technique from some aspects including the raw materials choice, fermentation microorganisms preparation and processing method etc.
符合发酵剂的各项质量要求，可作为生产富硒活性乳酸菌功能性乳制品的工作发酵剂。
According with every quality requirement of the fermented pharmaceutical, it could work as the working stock culture which prod.
用此发酵剂制作成品酸奶，凝乳时间短，凝固结实，口感细腻，甜酸度适中，有浓郁的酯香风味。
The Kefir yogurt products had excellent texture, smooth taste, moderate sweetness and acidities, dense alcohol and ester aroma, and short solidify time.
用此发酵剂制作成品酸奶，凝乳时间短，凝固结实，口感细腻，甜酸度适中，有浓郁的酯香风味。
The Kefir yogurt products had excellent texture, smooth taste, moderate sweetness and acidities, dense alcohol and ester aroma, and short solidify time.
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