A new broad-spectrum wine lactobacillus C2 was found during the screening test of fermented vegetable. In this paper, its biological stability was studied with the aim to apply it into food industry.
从发酵酸菜中筛选到一株产新型广谱细菌素的米酒乳杆菌c2，为了促进这种新型广谱米酒乳杆菌素C2在食品中的应用，本文对其生物稳定性进行了研究。
A new type of tofu coagulator (vegetable juice and buck wheat coagulator) was researched and produced respective with vegetable and buck wheat applying high effectively fermented technology.
采用高效微生物发酵技术，分别以蔬菜、苦荞麦为原料研制出新的豆腐凝固剂蔬菜汁凝固剂和苦荞汁凝固剂。
This article studies the growth and survival pattern of Lactobacillus acidophilus in fruit and vegetable fermented beverage.
采用嗜酸乳杆菌进行单一果蔬汁及果蔬牛乳混合汁发酵制作果蔬发酵饮料。
Method The main nutritional components of Bifidobacterium fermented mixed fruit and vegetable juice were analyzed according to nutrition analysis methods.
方法采用各种营养分析方法对双歧杆菌发酵果蔬汁进行主要营养成分的分析测定。
The article summarize flavor developing effect of Lactic Acid Bacteria fermenting vegetable juice, flavor changes after being fermented and some factors which affect LAB's fermenting.
综述了乳酸菌发酵蔬菜汁的风味形成机理、发酵后的风味变化以及影响乳酸菌发酵呈味的一些因素。
Objective To analyze the nutritional composition and observe the shelf-life of Bifidobacterium fermented mixed fruit and vegetable juice.
目的分析双歧杆菌发酵果蔬汁的营养成分及保质期观察。
Objective To analyze the nutritional composition and observe the shelf-life of Bifidobacterium fermented mixed fruit and vegetable juice.
目的分析双歧杆菌发酵果蔬汁的营养成分及保质期观察。
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