The invention relates to a preparation process of a pickle fermentation flavoring agent, belonging to the field of biotechnology.
本发明涉及泡菜发酵风味剂的制备技术，属于生物技术领域。
By adding a natural high polymer as flocculation agent, the factors influencing bacteria coagulation in lysine fermentation liquor were studied.
采用自制天然高分子聚合物为絮凝剂，对影响赖氨酸发酵液中菌体絮凝作用的各种因素进行了研究。
The compound bacterium agent is inoculated to the compost in certain proportion, the compost is moved into a fermentation tank for aerated aerobic fermentation, and the compost maturity is completed.
该复合菌剂按一定比例接种于堆肥，移入发酵池，进行通气好氧发酵，完成堆肥腐熟。
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