The fermentation conditions of Chaenomeles speciosa S. Nakai wine were optimized by orthogonal experiments.

采用正交实验法对中井木瓜酒的发酵条件进行优化。

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Kombucha was fermented with pure strains of yeast Y1, lactobacillus R3 and acetobacter C5, and the technical conditions of fermentation were optimized.

采用自行分离纯化的酵母菌y 1、乳酸菌r 3、醋酸菌c 5进行纯种混合发酵生产红茶菌饮料，并对发酵工艺条件进行优化。

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The processing of tomato vinegar were determined by the analysis of the degree of alcohol, acidity and sugar. The liquid fermentation conditions of tomato vinegar were optimized.

通过对酒精和醋酸发酵后酒度、酸度、糖度和还原糖等成分的测定，研究了液体发酵法酿制蕃茄醋的生产工艺，并优化了发酵条件。

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