The temperature and yeast strain both were the major factors which effected the stability of flavonoid glycosides during the low temperature and high temperature fermentation.
温度和菌种分别是低温和中温发酵过程中影响果酒黄酮苷稳定性的主要因素。
After trash extraction, cream separation and protein extraction, raw milk underwent instant sterilization under high temperature for fermentation.
原料乳经除杂、奶油分离、蛋白提取、脱脂后，再高温瞬时灭菌后进行发酵。
The feasibility of above technology as well as the key fermentation equipment, heat pipe high temperature digester, are summarized.
文中论述了该技术的可行性及关键设备——热管式高温消化器。
While, over degradation unavoidably occurs under high temperature and chemical catalytic action, and by-products formed at the same time will inhibit the following microbial fermentation.
然而预处理过程不可避免地使秸秆在高温或化学催化作用下过度降解，并伴随着副产物的产生，对后续微生物发酵有抑制作用。
While, over degradation unavoidably occurs under high temperature and chemical catalytic action, and by-products formed at the same time will inhibit the following microbial fermentation.
然而预处理过程不可避免地使秸秆在高温或化学催化作用下过度降解，并伴随着副产物的产生，对后续微生物发酵有抑制作用。
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