Fermentation technologies are used to produce nutrients (such as particular essential amino acids or complete proteins) or to improve the digestibility of animal feeds.
利用发酵技术来生产营养剂(如某些必需氨基酸或全价蛋白质)或提高动物饲料的消化率。
The paper compared the Chinese rice wine and Japanese sake in material, technology of fermentation, post treatment, content of amino acids, physical and chemical indexes, and so on.
该文从原料、发酵工艺、后处理、氨基酸含量及理化指标等方面比较了中国黄酒与日本清酒的差异。
Main free amino acids are glutamine and glutamic in glutamine fermentation process.
谷氨酸胺发酵过程代谢的主要游离氨基酸是谷氨酸胺和谷氨酸。
In this research, compound amino acids (glutamic acid and arginine) were added in litchi juice as nitrogen source and their effects on the fermentation progress were studied.
研究在荔枝汁发酵中添加复合氨基酸(谷氨酸、精氨酸)作为氮源物质对发酵进程的影响。
This showed that the lysine levels can ameliorate the balance of microorganism amino acids, increase synthesis of MCP and are available to rumen fermentation.
说明提高赖氨酸水平可以改善微生物氨基酸平衡，有利于发酵。
Besides, immobilized fermentation could reduce polyphenol and tannin content and increase amino acids content in the wine (which enhanced the nutritional functions of grape wine).
固定化发酵能降低葡萄酒中的多酚类物质和单宁的含量，增加氨基酸的含量，提升葡萄酒的营养功能。
Besides, immobilized fermentation could reduce polyphenol and tannin content and increase amino acids content in the wine (which enhanced the nutritional functions of grape wine).
固定化发酵能降低葡萄酒中的多酚类物质和单宁的含量，增加氨基酸的含量，提升葡萄酒的营养功能。
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