The results indicated that the optimal anaerobic and aerobic fermentation time.
由实验结果显示可知四季春之有氧与厌氧酦酵时间。
The fermentation time of immobilized cells is 1/2 shorter than that of free cells.
试验结果表明固定化细胞发酵周期均比游离细胞缩短了一半。
The curve of T23 and fermentation time undulated in the all course of fermentation.
面团自由水表现出来的弛豫时间T23与发酵时间曲线在整个发酵期内呈波浪形变化。
The change of organic acids in rice wine with the extension of fermentation time was studied.
研究了江米酒中有机酸的成分及其随发酵时间的变化。
In the experiments, the process was optimized, the fermentation time determined, and the optimal formula worked out.
在实验中，对各项工艺进行优化，确定出发酵的时间及山杏醋饮料的最佳配方。
Addition of cellulase in alcohol fermentation could shorten fermentation time and significantly increase alcohol output rate.
在酒精发酵时添加纤维素酶可显著提高酒精产率并缩短发酵时间。
Optimum solid content, fermentation time and sterilization temperature for each material in yogurt processing were determined.
经发酵实验，分别确定了不同原料的最佳固形物含量、发酵时间、杀菌温度等影响因素。
The effects of raw materials proportioning, fermentation temperature, and fermentation time on wine quality were investigated.
考察了原料配比、发酵温度、发酵时间对成品酒品质的影响。
Manual fermentation was superior to natural fermentation based on fermentation time, lactic acid production and sensory evaluation.
人工接种发酵从发酵周期、乳酸产量、感官评定等各方面都明显优于自然发酵。
Fermentation temperature and the ratio of material to water were the main affecting factors for fermentation time and alcohol yield.
发酵温度、料水比是影响发酵时间和出酒率的主要因素。
This paper studied the lactic acid fermentation process of meat and determined fermentation temperature fermentation time and bacterial load.
研究了肉的乳酸发酵工艺，确立了发酵温度、发酵时间、接种量等。
Objective: To know the effect resulted from prolonging of primary fermentation time on coliform bacteria among different categories of samples.
目的：旨在了解延长初发酵培养时间对各类样本大肠菌群检出结果的影响。
The inoculum amount, fermentation time and initial alcohol concentration were key factors in fermentation to affect the quality of mango vinegar.
单因子试验研究结果表明，在芒果果醋发酵工艺过程中，接种量和发酵时间及起始酒精度是影响果醋质量的关键因素。
The results showed that the best proportion of five culture was 1:1:2:2:2, the recruitment was 0.20%, the recruitment of urea was 0.50%. , the fermentation time was 30days.
实验结果为，黑曲霉、绿色木霉、枯草芽孢杆菌、德氏乳杆菌、酵母菌固体菌剂的添加比例为1：1：2：2：2，青贮复合菌剂的添加量为0.20％，尿素添加量为0.50％，发酵周期30天。
Through flask culture, research Lentinula edods submerged culture optimum fermentation time, the optimum carbon, nitrogen and optimum best quality carbon and nitrogen ratio.
通过摇瓶培养，研究香菇液体深层培养最适发酵培养时间、最适碳源、最适氮源及最佳碳源与氮源质量配比。
The result shows that this process has shorter fermentation time and higher effciency. lf the plum vinegar mixed with other ingredents, a series of healthy vinegar drinking can be produced.
结果表明，采用此法生产梅醋具有时间快，效率高的特点。如梅醋再配以不同的辅料，可生产出具有养生功能的各种梅醋饮品。
The effects of saccharification conditions, fermentation temperature, fermentation time, inoculation quantity of TH-AADY, and the ratio of raw materials to water on liquor yield were studied.
研究培菌糖化条件及发酵温度、时间、耐高温酿酒高活性干酵母（TH-AADY）接种量和料水比对产酒率的影响。
The utilization of cellulase in alcohol fermentation industry could evidently increase liquor yield and fuel alcohol yield, enhance the use rate of raw materials, and shorten fermentation time.
纤维素酶应用于发酵酒精工业可提高燃料酒精和白酒的出酒率、原料的利用率、缩短发酵时间。
Effects of casein hydrolysate (CH) on fermentation time, starter dosage, viscosity, taste, mouthfeel and stability of yogurt with YC-380, ABT-7 and FAST-89 as starters were studied in the paper.
本文研究了酪蛋白水解产物对YC- 380、ABT - 7、FAST - 89为发酵剂的酸奶发酵时间、发酵剂用量、粘度、风味、口感以及稳定性的影响。
Method a detecting method of organic acids in fermentation broth of Enterococci FQ15 by RP-HPLC was established. The changing trends of organic acids at different fermentation time were obtained.
方法建立反相高效液相色谱法测定此株益生菌发酵液中有机酸的主要成分及其在发酵不同时间的变化趋势。
The effects of different inoculation quantity of yellow rice wine brewing yeast (YWBY), different fermentation temperature and fermentation time on the fermentation of sweet rice wine were studied.
研究了不同黄酒高活性干酵母(YWBY)接种量、发酵温度、发酵时间对糯米甜酒发酵的影响。
Lactobacillus inoculation could rapidly activate malolactic fermentation, shorten fermentation time, reduce the acidity, achieve complete fermentation, and improve the sensory quality of grape wine.
接种乳酸菌能迅速启动苹果酸-乳酸发酵，缩短发酵时间，降低酸度，苹果酸-乳酸发酵更彻底；提高和改善葡萄酒的感官质量。
But if you do the co-fermentation with the cellobiose and xylose, double the amount of sugar is consumed in the same amount of time and produces more than double the amount of ethanol.
倘若纤维二糖与木糖一起共同发酵，在同样的单位时间里，可以完成双倍糖类的消化，而且产生双倍的乙醇。
In the connection of fermentation section and distillation section, production managers can freely through the middle of the steel bridge, monitoring and coordination at any time.
发酵工段和蒸馏工段的连接处、生产管理人员可以通过中间的钢桥自由往来，随时监控和协调！
The effects of inoculums, fermentation temperature and time, and nitrogen source on production of citric acid from aged paddy rice by liquid-state fermentation of Aspergillus niger were studied.
研究了接种量、发酵温度与时间、氮源等因素对以陈化稻米为原料，黑曲霉液态发酵法生产柠檬酸的影响，并优化了工艺。
Remember when I first met you, you did not leave me what a good impression, but you can not stand lingering in my mind, a long time, can the fermentation beat all things, sweet taste.
记得第一次见你时，你并没有留给我什么好印象，可是却经不起你在我脑子里挥之不去，时间长了，也能发酵出意想不到的东西，味道甘甜。
As long as the time, let the dough at low temperature slow fermentation, can produce different delicious pizza bottom.
只要计算好时间，让面团在低温条件下缓慢发酵，就能生产出与众不同的美味比萨饼底。
The factors influencing the fermentation of oriental tobacco seed with the strain P1, such as fermentation temperature, time, aeration material and water application, were studied.
研究了发酵温度、时间、通气材料和加水量等因素对微生物菌株P1发酵香料烟烟籽的影响。
The factors influencing the fermentation of oriental tobacco seed with the strain P1, such as fermentation temperature, time, aeration material and water application, were studied.
研究了发酵温度、时间、通气材料和加水量等因素对微生物菌株P1发酵香料烟烟籽的影响。
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