酸杆菌的固定化及其发酵特性的研究_生物工程毕业论文范文格式_论文天下网 关键词:固定化细胞;醋酸杆菌;发酵特性 [gap=869]Key words:Immobilization cell; Acetobacteria; Fermentation characteristic
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Using tea stalks, old tea leaves and edible alcohol as raw materials, and using Acetobacteria as starter, a kind of healthcare nutritious vinegar was produced.
以茶梗、茶末和陈茶(茶的副产物)及食用酒精为原料,醋酸菌为发酵菌种研制开发茶醋。
All the temperature, ethanol contents shaking speed and cell relative volumes affect the proliferation of immobilized Acetobacteria and the fermentation result.
发酵温度、发酵液酒精含量、摇床转速、固定化醋酸菌的相对装量影响固定化醋酸菌的增殖和发酵结果。
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