研究了啤酒酵母原生质体融合株GR8的主要发酵特性。
The fermentative characters of the brewer, s yeast protoplast fusant GR8 were studied.
研究了铁盐种类及强化剂量对羊奶酸奶发酵特性的影响。
Fermentation properties of goat's yogurt were studied by supplementing different kinds and dosage of iron salts.
采用微波处理豆浆，研究了豆浆中蛋白质变性、还原糖含量以及豆浆馒头面团发酵特性的变化。
The soy protein denaturalization and the reducing sugar content of soymilk treated by microwave, and the change of fermentation properties of soymilk Mantou dough were investigated.
摘要本试验采用体外产气法，研究我国北方3种饲养模式下奶牛饲粮对体外瘤胃发酵特性的影响。
Abstract: in vitro gas production method was performed to examine the effects of 3 typical dairy diets in northern China on ruminal fermentation characteristics in vitro.
采用体外产气技术，研究了不同粗饲料及其组合的体外发酵特性，探讨了合理利用不同粗饲料的有效途径。
By the technique of in vitro gas production, this paper studied the in vitro fermentation characteristics of different kinds of crop straws and their combined utilization.
利用体外产气法研究了羊草中性洗涤纤维(NDF)、苜蓿ndf和玉米青贮ndf与豆粕组合体外发酵特性及组合效应。
The study was conducted by using in vitro gas production technique to investigate the fermentation characteristics of a compound neutral detergent fiber (NDF) and soybean meal.
主要介绍了丙酸杆菌的特性、分类以及其在食品发酵工业中的应用。
This article introduces characteristics and classification of Propionibacterium, and its application in food fermentation industry.
综述了目前食品工业中的主要乳酸菌菌种及其应用，并介绍了发酵奶制品的主要乳酸菌菌种及其特性。
We summarize the strain of lactobacillus used in food industry at present and their application, and those strains of lactobacillus used in the fermentation dairy products and their characteristics.
利用动态流变仪和差示扫描量热仪等手段探讨了浸泡发酵对米粉体系理化特性的影响。
The effects on the physicochemical properties of rice flour by soaking fermentation were studied by Dynamic Rheometry and DSC.
目的：对自然发酵泡菜盐水中的乳酸菌进行分离鉴定及特性研究。
Objective: The separation, identification and character of lactic acid bacteria from natural fermentation pickle were researched in this paper.
研究了罗伊氏乳酸杆菌的生物学特性包括生长曲线、耐热存活率、耐酸存活率、贮藏存活率以及发酵参数。
The biological characteristics of the L. reuteri originated from weaning piglet were investigated and fermentation parameters was optimized by means of uniform design.
首先简要介绍它的结构和特性，之后重点评述了普鲁蓝的生物合成方法和发酵生产方法。
First of all, the structure and characteristic of Pullulan are briefed. Then the biosynthesis method and fermentative production method for Pullulan are reviewed in detail.
代谢通量分布分析已经成为研究发酵过程特性的有效方法。
Analysis of flux distributions in metabolic networks has become an important approach for understanding the fermentation characteristics of the process.
结果表明，豆乳的风味、组织状态和菌种特性以及发酵条件均影响酸豆乳的质量。
The results showed that the quality of soy yoghurt was affected by the flavour and texture of soy milk, the characteristic of lactic acid bacteria and fermentation conditions of soy yoghurt.
研究DDT降解菌的生物学、降解特性及其发酵条件的优化。
The purpose of this research was to study biological characteristics, degradation characteristics and the optimization of fermentation conditions of DDT degradation bacterium.
本文论述了透明质酸的特性、应用、制备等的研究现状，阐述了发酵法生产透明质酸的新进展。
In this paper, we described the current research of hyaluronic acid in its production. We also introduced the development of its production using fermentation method.
综述了乳酸菌的生物学特性、功能及用于乳制品发酵生产的乳酸菌种类。
This paper summarized the characteristics and functions of lactic acid bacteria and the kinds of lactic acid bacteria applied in fermented dairy products.
这一属的有机体在抗原特性、糖发酵模式和噬菌体易感性的基础上被分离。
Organisms within this genus are separated on the basis of antigenic characteristics, sugar fermentation patterns, and bacteriophage susceptibility.
玉米粉蒸煮醪的流变特性不仅影响发酵过程的质量、动量和能量的传递，还影响发酵动力学过程。
The rheological characteristics of corn powder cooking liquor had effects on mass, momentum and heat transfer during the process of fermentation, and on the process of fermentation kinetics.
泡菜是由白菜、大蒜、盐、醋、以及辣椒、胡椒等混合制作而成的，而且泡菜健康有益的特性来自发酵过程。
Kimchi is made from a mix of cabbage, garlic, salt, vinegar and chilli peppers and the health properties of kimchi come from the fermentation process.
本实验对里脊发酵火腿发酵理化特性变化及储藏过程微生物的消长规律进行了研究。
The variation of physicochemical characteristics and the growth and decline regularity of microbe of fermented loin ham were investigated in storage process.
分析烟叶在发酵过程中理化特性和感官质量的变化，确定两个等级烟叶的最佳发酵方法。
The suitable fermentation methods of those tobaccos were identified by researching the changes of pHysical characters, chemical compositions and sensory quality in the fermentation processing.
通过静态吸附实验，研究了活性炭对苯乳酸发酵液脱色体系的吸附特性。
The pigment absorption of activated carbon on fermenting liquor under static conditions was studied.
对生物制氢反应器乙醇型发酵和丁酸型发酵的产氢能力及其生态学特性进行了对比分析。
Hydrogen production capacity and ecological characteristics of ethanol-type and butyrate-type fermentation were investigated in continuous-flow reactor.
研究发酵糙米粉对小麦粉的粉质、面团的糊化、拉伸等流变学特性及面包质构的影响。
The effect of adding fermented brown rice meal on wheat flour quality and bread quality were studied.
研究了不同添加量的酪蛋白水解物对低脂发酵酸奶的发酵速度、储存稳定性和质构特性的影响。
This paper mainly studied effects of different casein-hydrolysates(CH)concentration on fermentation rate, storage stability and texture properties of low-fat yoghurt.
利用阿米诺酶的生理特性和复合功能，强化白云边酒酿造后轮次发酵，提高出酒率。
We made a convenience of the physiological characteristics and the combined functions of amino enzyme to strengthen the secondary fermentation of Baiyunbian liquor to improve liquor yield.
对厌氧生物转盘的分级特性亦作了详细分析，并提出了中温发酵条件下的厌氧生物转盘工艺设计参数。
The characteristics of staging of AnRBC are also discussed and the design parameters for AnRBC under mesophilic digestion condition are presented.
研究了贫氮酵母在发酵过程中对麦汁各组成成份的利用情况及其生理特性。
The utilization of wort by yeast growing well in poor nitrogen medium during fermentation was studied. And the characterization of the strain was investigated.
研究了贫氮酵母在发酵过程中对麦汁各组成成份的利用情况及其生理特性。
The utilization of wort by yeast growing well in poor nitrogen medium during fermentation was studied. And the characterization of the strain was investigated.
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