...关键词： 蔬菜汁；接种发酵；低温保藏；菌落总数；乳酸菌总数 [gap=1096]Key words: vegetable juice; inoculated fermentation; low-temperature preservation; the total number of colonies; the total number o..
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inoculated wine fermentation 葡萄酒接种发酵
The pH value decreased,and the total acid content increased both in naturally and inoculated fermentation. At the end of fermentation,their total acid content were 2.4%and 2.3%,much higher than normal fermented vegetables such as Kraut(about 1%).
臭冬瓜自然发酵和人工发酵过程中pH值逐渐下降,总酸含量逐步上升,发酵终点的总酸含量分别达到2.4%和2.3%,远高于泡菜等一般发酵产品(1%左右),但是臭冬瓜的口感却不是很酸。
参考来源 - 中国传统食品——臭冬瓜的发酵技术研究·2,447,543篇论文数据，部分数据来源于NoteExpress
Starter culture was screened and volatile flavours were compared between inoculated fermentation pickle and natural fermentation pickle.
筛选合适的发酵剂，人工接种泡菜并与自然发酵泡菜中的风味物质测定比较。
The hydrogen production from hyacinth inoculated with preheated anaerobic active sludge by fermentation was studied.
采用加热预处理的厌氧活性污泥为接种物，对凤眼莲进行发酵产氢研究。
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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