The top yeasts are shorter in fermentation period, faster in metabolic rate and high in fermentation degree.
上面酵母具有发酵周期短，启发速度快，发酵度较高的特性。
Indeed, if the bacteria killed the yeast during the fermentation period, the finished product could be overly sweet.
事实上，如果在发酵过程中细菌杀死了酵母，那么最终得到的产品可能口感过甜。
The PCR-DGGE profiles showed that the preponderant populations were steady during butyrate-type fermentation period.
根据PCR DGGE指纹图谱显示此时期丁酸型发酵优势菌群在反应器内结构保持稳定。
The liquid spawn of Actinomucor elegans AS3.2778 did well in sufu production, its fermentation period being 16-24 hours.
毛霉as3.2778液体培养菌种在腐乳生产中可以得到很好的应用，液体种发酵周期在16—24小时。
This strain with higher yield of chitosanase and shorter fermentation period displayed good potential for future applications.
此菌株产酶量高，发酵周期短，具有良好的应用潜力。
Ester concentration of the final soy sauce product was ensured by adjusting salt concentration and prolonging fermentation period.
并通过调整盐分含量，延长发酵时间，提高了成品酱油中的总酯含量。
In the adaptation period and the fermentation period, the communities could be divided into group I and group II and their coefficient was 0.49.
在适应期和发酵期，米酒醅中的原核微生物群落分别聚成群i和群ii，二者相关系数为0.49。
The result showed that adding yeast at different fermentation period can decrease reducing sugar content and improve the content of alcohol in mature beer.
结果表明，发酵不同时期分批添加酵母，可以降低还原糖含量，提高成熟发酵醪酒精浓度。
The fermentation period is 2-3 days shorter by utilizing homogenated culture as culture seed in first step instead of slant cultures used in traditional technique.
用匀浆化菌种代替传统工艺中直接用斜面母种作为一级摇瓶种源，使发酵周期缩短了2～3天。
This paper studied sweet smell composition. Have a experiment and comparator on adding yeast during fermentation period and adding yeast special flavour strengthener.
本文就酱油的香气成份进行了试验研究。在发酵过程中添加酵母和在成品酱油中添加酵母风味强化剂进行了试验研究和比较。
Overlong fermentation period resulted in the pit mud dry, pale colour and lustre, coarse, and bad strength of the fermenting grains which could influence the liquor quality.
发酵周期过长可引起窖泥发干，糟醅的色泽暗、发黄、显糙、不柔熟、骨力差等现象，影响酒的产质。
By adopting the prepared pickle fermentation flavoring agent to prepare pickle, the pickle fermentation period can be greatly shortened, and the pickle flavor can be improved.
用上述制备的泡菜发酵风味剂制作泡菜，在大大缩短泡菜发酵周期的同时，提高泡菜风味。
fermentation period, which is known as "final proof" so that they can become once more inflated with gas. since much of the old gas had been expelled during the moulding operation.
将最后成形的面块放在听型烤模(烤听)中 让其发酵一段时间 这称为"最后发酵"这样可使面块再次充气鼓起因为成形操作过程中曾驱走许多以前的气体.此发酵阶段通常需25～40分钟 视待制面包的品种而定.
Producing Xiaoqu liquor has many advantages, such as the production furniture simple, the fermentation period short, the yield of liquor high and the liquor quality better, etc.
小曲酒酿造具有生产设备简易、发酵周期短、出酒率高、酒质醇和等诸多优点。
The results suggested that adequate temperature and pressure could shorten beer fermentation period and control beer flavoring substances with no adverse influence on beer flavor.
结果表明，适当的温度和压力相结合，既能缩短啤酒发酵周期，控制啤酒风味物质的组成，又不影响啤酒风味。
The results showed that although both of them were produced by rice sprinkling method, the difference in starter-making and fermentation period finally led to different wine styles.
结果表明，两者均以糯米为原料采用淋饭法酿制而成，但酒曲制作差异、发酵周期不同导致了各自独特的风格。
The invention changes the proportion between large bacteria and small bacteria, increases the strain density, and improves the strain vitality, thus shortening the fermentation period;
本发明改变小菌与大菌的比例，增加菌种密度，提高菌种活力，从而缩短发酵周期；
The fermentation process of preparing the functional kefir is simple with shorter fermentation period and lower cost. Thus, the fermentation process is applicable to mass industrial production.
本发明制作功能性牛奶酒的发酵工艺简单，发酵周期较短，成本较低，适于大规模工业化生产。
The results showed that it could reduce the heating time of composting strengthened by microbe inoculants , and could improve the temperature of the cooling and the secondary fermentation period.
结果表明：微生物强化堆肥能缩短堆体起爆时间，并能有效提高堆体降温期和二次发酵期的温度；
During the manufacture of soy, using cellulase to raise output and flavour of soy, quicken fermentation inversion, shorten production period. The result is obvious.
在生产酱油中，使用纤维素酶，提高酱油产量，增加酱油风味，加快发酵转化，缩短生产周期，效果较为明显。
The unearthed fermentation containers in that period included small-porthole cusp ate-bottom VAT which was the most representative object.
这时期出土了不少酿酒发酵容器，最具有代表性的为小口尖底瓮。
The unearthed fermentation containers in that period included small-porthole cuspate-bottom vat, which was the most representative object.
这时期出土了不少酿酒发酵容器，最具有代表性的为小口尖底瓮。
In starter-making and prior period of fermentation, without heat energy provided by outside environment, enzymes in cells hardly activate and microbes rarely breed.
在制曲及发酵前期，如没有外界提供的热能，细胞的酶难以激活，微生物难以生育。
This paper put emphasis on introducing the rose vinegar about its characteristics of the traditional technology, the production period, the brewing technology, and the fermentation regular pattern.
该文着重介绍了浙江玫瑰米醋传统工艺的特点，生产周期、酿制技艺以及米醋发酵变化规律，在此基础上对传统工艺进行分析，并提出了一些更新设想和措施。
In addition, by adopting a direct and stable convenient fermentation progress, it was shown that the yield of lycopene could be increased and the period of fermentation shortened.
另外，提出了直接发酵培养的一级培养工艺，该工艺稳定、简便，不仅提高了番茄红素的产量，而且缩短了发酵培养时间。
The fermentation curve of the selected strain of Flammulina velutipes indicates that the multiplication period is 48-96 hours.
筛选菌株的发酵曲线表明，培养48～96小时为其增殖生长期；
The protein hydrolyzed can be used as nitrogen during the period of fermentation to prove the growth of yeast, in addition, increase the alcohol production rate.
玉米不脱胚即节省工序又对生产有利；蛋白质水解后可作氮源供发酵阶段利用，促进酵母生长，提高产酒精率。
We can also infer that black tea was invented in Wuyi Mountain area in the late period of Ming Dynasty by the fermentation method for producing tea which extended in Wuyi Mountain area.
我们还可以推断，红茶是在武夷山地区发明的明代由茶叶的生产，发酵方法，在武夷山区延长晚期。
The present article studied the fermentation liquid's absorption spectra, bacteria growth period and elastase 'production in elastase fermentation, and compared and analyzed the their relation.
研究了弹性蛋白酶发酵过程中发酵液紫外吸收光谱的变化，分析比较了发酵液吸收光谱的变化与细菌生长以及发酵产酶过程之间的联系。
The present article studied the fermentation liquid's absorption spectra, bacteria growth period and elastase 'production in elastase fermentation, and compared and analyzed the their relation.
研究了弹性蛋白酶发酵过程中发酵液紫外吸收光谱的变化，分析比较了发酵液吸收光谱的变化与细菌生长以及发酵产酶过程之间的联系。
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