黑蒜由普通大蒜发酵而成，其中的自然糖分和氨基酸合成一种名为“类黑精”的物质，使大蒜颜色变成黑色。
Black garlic is made from white garlic which is then fermented. The natural sugars and amino-acids then combine to give a black coloring on the cloves known as melanoidin.
利用发酵技术来生产营养剂(如某些必需氨基酸或全价蛋白质)或提高动物饲料的消化率。
Fermentation technologies are used to produce nutrients (such as particular essential amino acids or complete proteins) or to improve the digestibility of animal feeds.
该文从原料、发酵工艺、后处理、氨基酸含量及理化指标等方面比较了中国黄酒与日本清酒的差异。
The paper compared the Chinese rice wine and Japanese sake in material, technology of fermentation, post treatment, content of amino acids, physical and chemical indexes, and so on.
成份：多种水果发酵冻干粉、透明质酸、胶原蛋白、氨基酸保湿剂、罗望子保湿提取物等。
Ingredients: fruit fermented frozen dry powder, hyaluronic acid, collagen, amino acid moisturizing factor, tamarind moisturizing factor etc.
谷氨酸胺发酵过程代谢的主要游离氨基酸是谷氨酸胺和谷氨酸。
Main free amino acids are glutamine and glutamic in glutamine fermentation process.
以菜籽粕为原料，肽得率、氮溶解指数和氨基酸态氮为指标，通过单因素实验及中心组合实验设计探讨了枯草芽孢杆菌固态发酵生产菜籽肽的工艺条件。
With the rapeseed meals as raw material, peptide recovery ratio, soluble nitrogen and amino acid nitrogen as the indexes, the craft that rapeseed peptide was produced with Bacillus.
桑果汁含有丰富的糖类、蛋白质、氨基酸、维生素和矿物质等营养成分，添加一些蔗糖即可用于发酵生产桑果酒。
Mulberry juice is rich in carbohydrate, protein, amino acids, vitamins and minerals, can be fermented to mulberry wine after adding some sucrose.
甜面酱发酵成熟后由于含有大量的还原糖和氨基酸等营养成分易发生再发酵。
Since it has plenty of reduced sugar, amino acids and other nutritious ingredients, itreferments easily.
发酵液中的多肽含量先增后减，表明发酵进程是按大豆蛋白水解成多肽，多肽水解成游离氨基酸顺序进行。
The content of peptides in fermented liquid first increased and then decreased, so as to indicate that the soy protein was hydrolyzed into peptide and then into free amino acid during fermentation.
说明提高赖氨酸水平可以改善微生物氨基酸平衡，有利于发酵。
This showed that the lysine levels can ameliorate the balance of microorganism amino acids, increase synthesis of MCP and are available to rumen fermentation.
基于此事实提出了通过测定氨基酸来测定微生物发酵液中脂肽类生物表面活性剂的方法。
Based on this experimental fact, a method of determining the LP (s) in fermentation broth by the way of amino acid analyses is suggested.
主要对南瓜汁在乳酸发酵过程中重要营养物质如氨基酸总量、总糖、还原糖、南瓜多糖、维生素c、胡萝卜素等含量的变化情况进行了研究。
This paper makes a study on the changes of such nutrient contents in fermented cushaw juice as reducing sugar, polysaccharide, vitamin c, carotenoid and amino acid.
发酵品与生品含有同样的氨基酸成分，海蛇在发酵去腥后，仍保持良好的功效。
The fermented and nonfermented products contained similar amino acid, which proved out that deodorized sea snakes after fermentation had the same functions as before.
研究了氨基酸和酵母膏对酵母发酵生产谷胱甘肽(GSH)的影响。
The effects of amino acids and yeast extract on glutathione (GSH) production by yeast were investigated.
固定化发酵能降低葡萄酒中的多酚类物质和单宁的含量，增加氨基酸的含量，提升葡萄酒的营养功能。
Besides, immobilized fermentation could reduce polyphenol and tannin content and increase amino acids content in the wine (which enhanced the nutritional functions of grape wine).
在酵母粉基础发酵培养基中，添加各种无机离子和游离氨基酸，使其含量与酵母抽提物相同。
The inorganic ions and the amino acids were respectively added to the medium while yeast powder was used as base nitrogen source.
测定结果表明，发酵产品氨基酸种类齐全，营养价值提高，安全性得到保证。
The amino acid varieties of the fermented feeds were abundant, the nutritive value was improved and the security was ensured ac...
用本菌株作成的回春酸乳，经营养成分分析，其十七种氨基酸和维生素B_2含量均高于普通乳酸杆菌发酵的酸乳；
Nutritional analysis indicated that the milk was richer in 17 kinds of amino acids and vitamin B2 than other sour milk formentedby common Iaetobacillus.
蜂花粉里总共含有22种有用的氨基酸、27种矿物盐、天然激素、酶、颜料、碳水化合物和发酵物。
There are totally, 22 sorts of useful aminoacids, 27 sorts of mineral salts, natural hormones, enzymes, pigments, corbohydrates, and ferments.
对清酒酵母高密度发酵生产S-腺苷-L-蛋氨酸（SAM）代谢过程中的相关氨基酸进行了考察。
The influences of twelve amino acids on S-adenosyl-L-methionine(SAM) production by Saccharomyces cerevisiae were investigated.
与发酵前相比，酵母单菌发酵还显著（P<0.05）提高了总氨基酸含量。
Moreover, the total amino acid concentration was higher ( P<0.05) in S. cerevisiae-fermented feeds, compared with un-fermented feed.
研究在荔枝汁发酵中添加复合氨基酸(谷氨酸、精氨酸)作为氮源物质对发酵进程的影响。
In this research, compound amino acids (glutamic acid and arginine) were added in litchi juice as nitrogen source and their effects on the fermentation progress were studied.
研究在荔枝汁发酵中添加复合氨基酸(谷氨酸、精氨酸)作为氮源物质对发酵进程的影响。
In this research, compound amino acids (glutamic acid and arginine) were added in litchi juice as nitrogen source and their effects on the fermentation progress were studied.
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