最佳发酵条件优化及混合发酵。
The optimization of the best fermentation condition and mixed fermentation.
细菌与酵母协同作用的混合发酵。
以芝麻、大豆为原料，研制芝麻大豆混合发酵酸奶。
In this paper, mixed fermented yoghurt is prepared with major materials of sesame and soybean.
酵母菌和一种乳杆菌混合发酵使生产的面包具有特色的酸味和香味。
The yeast Saceharomyces exiguus, with a Lactobaeillus species, produces the characteristic acidic flavor and aroma of such breads.
研究了不同比例黄皮与糯米混合发酵黄皮糯米酒的工艺及风味改善方法。
The fresh and elegant aroma of wampee and mellow of rice wine were improved and the use rate of wampee was increased by blending the wampee brandy from fruit residues to the wampee rice wine.
研究了酱油固态无盐与低盐混合发酵工艺的各阶段微生物区系的变化规律。
The principle of microflora change at each stage of non-salt and low-salt mixed soy sauce fermentation technology was proved in this paper.
利用柑橘汁和梨汁混合发酵酿制果酒，柑橘汁起到调酸和原料的双重作用。
Dry fruit wine was developed through mixed fermentation of gold pear juice and orange juice and orange juice played dual roles in the production (acid content adjustment and as raw materials).
以玉米和稻米为原料，玉米稻米混合发酵生产黄酒的最佳质量比为1：1。
Corn and rice were considered as raw material for yellow wine, the best corn-rice weight ratio was 1:1.
采用五株嗜热细菌混合发酵饲料，研究了天然沸石对嗜热细菌发酵饲料的影响。
Fermentative of feed with thermophilic microorganism (TM) is of advantage to increasing protein level of feed and killing pathogenic organisms for animals.
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.
利用微生物混合发酵确定了发酵菌种的接种比例、接种量、最佳氮源及其添加量；
The suitable proportion and quantity of inoculation, the optimum nitrogen source and its ratio in the medium were established through mixed fermentation.
利用植物乳杆菌、戊糖片球菌、木糖葡萄球菌和变异微球菌混合发酵生产发酵型南安板鸭。
Nan an pressed salted duck was fermented by co-fermentation of Lactobacillus plantarum, Pediococcus pentosaceus, Staphylococcus xylose and Micrococcus varians.
岩心实验结果表明，2株菌的混合发酵液可提高聚合物驱后岩心的原油采收率12.26%。
The results of core experiments show that the mixture fermentation liquid of these two bacteria can increase the recovery factor of the crude oil after polymer flooding by 12.26%.
本文研究了酸奶凝固过程中嗜热链球菌及保加利亚乳杆菌两种混合发酵菌的生长代谢动力学。
In this paper, growth and metabolic kinetics of Lactobacillus bulgricus and streptococcus thermophilus in forming yoghurt process were measured.
以核桃、杏仁为主要原料，以双歧杆菌和酵母菌进行混合发酵，应用生物工程技术生产双歧核桃杏仁饮料。
This article introduces how to use bifidobacterum and yeast for mix fermenting. Taking walnut-almond as main material to produce bifidobacterum walnut-almond drink.
试验结果表明：与膨化鸡粪和牛粪比较，柿子酒渣与牛粪混合发酵有机肥更能促进菠菜的生长和改善菠菜的品质。
The result suggested that: the co-composting of persimmon wine stillage and cattle manure can improve both the growth and the quality of spinach much more than cattle manure and chicken manure.
氧化葡萄糖酸杆菌SCB32 9和苏云金芽孢杆菌SCB933是混合发酵产生维生素C前体2KLG两株主要菌种。
G. oxydans SCB329 and B. thuringiensis SCB933 were two main strains for producing 2 KLG, the precursor of Vitamin C with mixed fermentation.
采用自行分离纯化的酵母菌y 1、乳酸菌r 3、醋酸菌c 5进行纯种混合发酵生产红茶菌饮料，并对发酵工艺条件进行优化。
Kombucha was fermented with pure strains of yeast Y1, lactobacillus R3 and acetobacter C5, and the technical conditions of fermentation were optimized.
采用自行分离纯化的酵母菌y 1、乳酸菌r 3、醋酸菌c 5进行纯种混合发酵生产红茶菌饮料，并对发酵工艺条件进行优化。
Kombucha was fermented with pure strains of yeast Y1, lactobacillus R3 and acetobacter C5, and the technical conditions of fermentation were optimized.
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