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.
本文对苎麻脱胶菌种的分布、生长、营养和脱胶特性进行了研究。
Distribution, growing, nutrition and degumming characters of ramie degumming bacteria were researched in this paper.
本文从菌种选育、絮凝特性、结构、应用、合成酶等几个方面，综述了国内外最新研究成果。
The most recent advances of screening of strains, flocculating characteristics, structure, application, synthetase are reviewed.
由于含酚废水的难降解特性，寻找高效的降解菌种成为一个重要的研究问题。
As the biodegradable characteristics of phenolic wastewater, to find efficient phenol-degradation bacteria becomes a major research question.
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.
结果表明该三株菌种的培养特性、形态结构、生物学特性基本与已发表的相关资料一致。
The results showed that the cultural characteristics, patterns of structure and basic biological characteristics are basically consistent with the published information.
介绍了与污泥膨胀有关的丝状菌种类和特性，以及污泥膨胀的影响因素和污泥膨胀的机理。
The types and characteristics of filamentous causing sludge bulking is presented. The main causes and mechanism of bulking is also analyzed.
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.
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.
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