技术文摘 关键词:豆豉芽孢杆菌,前发酵,氨基酸态氮,酶活力 [gap=1259]Key words：Bacillus of lobster sauce;primary fermentation;amino-acid nitrogen;enzyme activity
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BJ3-2 has the best taste and highest protease activity of all the three. The solid primary fermentation condition of it was optimized to improve the strains on industrial application, basing on the index of amino-acid nitrogen.
为确定菌株的发酵与生产性能,以氨基酸态氮为指标,对发酵风味最好且产蛋白酶能力最高的菌株BJ3-2进行固体前发酵条件优化。
参考来源 - 豆豉中芽孢杆菌的分离、鉴定与应用研究·2,447,543篇论文数据，部分数据来源于NoteExpress
连续发酵是目前发酵工程研究的方向之一。
At present, there are many studies on continuous fermentation in microorganism fermentation engineering.
用板框压滤机进行发酵液的过滤是目前发酵液处理的主要手段。
The plate and frame filter is widely used in fermentation industry.
酸性糖化醪，是用酵母发酵的，这种酵母包含一部分先前发酵过的酵母；糖化醪则是用鲜酵母制得。
Sour mashes are fermented with Both fresh and previously fermented yeast; sweet mashes employ only fresh yeast.
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