The optimization of the best fermentation condition and mixed fermentation.
最佳发酵条件优化及混合发酵。
The flavors of wine from mixed fermentation of pineapple, mango and banana were analyzed by GC-MS.
采用气相色谱-质谱（ GC-MS）联用法对菠萝、杧果和米蕉果实混酿的果酒的香气物质进行了分析。
The suitable proportion and quantity of inoculation, the optimum nitrogen source and its ratio in the medium were established through mixed fermentation.
利用微生物混合发酵确定了发酵菌种的接种比例、接种量、最佳氮源及其添加量；
Dry fruit wine was developed through mixed fermentation of gold pear juice and orange juice and orange juice played dual roles in the production (acid content adjustment and as raw materials).
利用柑橘汁和梨汁混合发酵酿制果酒，柑橘汁起到调酸和原料的双重作用。
Mixed fermentation of bacteria and yeasts; 8.
细菌与酵母协同作用的混合发酵。
Mixed fermentation of bacteria and yeasts; 8.
细菌与酵母协同作用的混合发酵。
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