The technology features fast fermentation, high fermentation rate, high mature spirit concentration, low sugar residue and low energy consumption.
该项技术具有发酵速度快、发酵率高，成熟醪酒份高、残糖低、能耗低。
Effects of casein hydrolysate (CH) on fermentation time, starter dosage, viscosity, taste, mouthfeel and stability of yogurt with YC-380, ABT-7 and FAST-89 as starters were studied in the paper.
本文研究了酪蛋白水解产物对YC - 380、ABT - 7、FAST - 89为发酵剂的酸奶发酵时间、发酵剂用量、粘度、风味、口感以及稳定性的影响。
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