natural fermentation yogurt 自然发酵乳
natural fermentation with constant temperature 天然保温发酵
natural lactic fermentation 自然乳酸发酵
Objective: The separation,identification and character of lactic acid bacteria from natural fermentation pickle were researched in this paper.
目的:对自然发酵泡菜盐水中的乳酸菌进行分离鉴定及特性研究。
参考来源 - 泡菜中植物乳酸菌的筛选与鉴定·2,447,543篇论文数据，部分数据来源于NoteExpress
AIM: To apply the natural fermentation technology to produce indigo.
前言： 目的：研究青黛炮制中的微生物发酵工艺。
The natural fermentation mainly affected the amorphous region of the starch granule structure.
自然发酵主要作用于淀粉的无定形区，对结晶区的结构影响不大。
To produce such fermentable substrates, called musts, it is often only necessary to allow natural fermentation to occur.
为了生产这样的发酵底物，它被称为新酒，只要进行自然发酵就可以了。
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