然后以3头猪盲肠食糜为接种物，酪蛋白水解物为发酵底物进行体外发酵试验。
Then in vitro fermentation experiment was carried out with cecum chyme of 3 pigs as inoculum and casein hydrolysate for fermentation substrates.
研究了不同添加量的酪蛋白水解物对低脂发酵酸奶的发酵速度、储存稳定性和质构特性的影响。
This paper mainly studied effects of different casein-hydrolysates(CH)concentration on fermentation rate, storage stability and texture properties of low-fat yoghurt.
筛选出4种小菌核菌液体发酵培养基：酵母浸出物培养基、V8蔬菜汁培养基、酪蛋白水解物培养基和大豆蛋白培养基。
The following 4 candidate liquid media were chosen for fermentation of Sclerotinia minor, yeast extract medium, V8 juice medium, casamino medium and soy protein medium.
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