Studied the selecting method of agglutinating nature yeast on alcohol fermentation.
研究了酒精发酵凝集性酵母菌的筛选方法。
The orange peel vinegar was produced by liquid fermentation through hydrolysis, alcohol fermentation and acetic fermentation.
采用液体发酵法酿制橘皮果醋，经水解、酒精发酵及醋酸发酵等工序。
Addition of cellulase in alcohol fermentation could shorten fermentation time and significantly increase alcohol output rate.
在酒精发酵时添加纤维素酶可显著提高酒精产率并缩短发酵时间。
应用推荐