探讨纯菌种发酵生产剁辣椒的新工艺。
A new technical process of lactic acid fermentation in chopped peppers was explored.
以纯菌种发酵制备黄瓜泡菜。
It was introduced in this paper that cucumber was pickled by pure lactic acid bacteria.
针对不同气相条件对混合菌种以及纯菌种生长与产氢的影响进行了试验研究。
Batch tests were conducted to investigate the effect of gas phase on growth and hydrogen production of mixed cultures and pure culture.
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