混合酸发酵是指埃希氏菌、沙门氏菌、志贺氏菌属的一些菌通过（EMP）途径将葡萄糖转变成琥珀酸、乳酸、甲酸、乙醇、乙酸、（H2和CO2）等多种代谢产物。
混合酸发酵的发酵产物中丙酸含量较高是产氢能力偏低的主要原因。
The high yield of propionic acid in mixed acid fermentation was the main reason for the low hydrogen production capacity.
其他的用于酸化的制剂，也就是所谓的干燥或即溶的酸，是由混合了酸面团浓缩物预糊化面粉或者由乳酸菌预发酵的谷物麦芽汁构成的。
Other preparations for acidification the so-called dry or instant acids consist of pregelatinized flour blended with a sour dough concentrate or of cereal mash prefermented by lactic bacteria.
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。
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).
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