复合菌发酵剂,complex bacteria leaven英语短句,例句大全

复合菌发酵剂,complex bacteria leaven
1)complex bacteria leaven复合菌发酵剂
1.Two experiments were conducted to test the effect of complex bacteria leaven (CBL) on broiler growth.用内蒙古农业大学动物科学和医学学院研制的一种新型复合菌发酵剂饲喂肉仔鸡。
2.Different combinations of lactobacillus planterum,streptococcus faecium,which were separated from broiler s digestive tract and saccharomces,were compared to select the most satisfactory complex bacteria leaven according to acid-produce,acid-resistant property and the bacteria number development during fermenting period.２９的范围内可以生长，且３株菌配合产酸效果最好；然后用这３株菌与动物营养教研室现有２株酵母菌（Ｓａｃｃｈａｒｏｍｙｃｅｓ），选择１∶１的配合比例，以玉米为发酵底物，制成１种新型复合菌发酵剂。
3.Objective To investigate the cholesterol-reducing effects of complex bacteria leaven (CBL) from Kefir Grain milk yoghurt in experimental hypercholesterolemia rats.目的探讨藏灵菇源酸奶复合菌发酵剂对实验性高胆固醇血症大鼠降胆固醇作用。

英文短句/例句

1.STUDY ON THE CHOLESTEROL-REDUCING EFFECTS OF COMPLEX BACTERIA LEAVEN FROM KEFIR GRAIN MILK YOGHURT IN RATS藏灵菇源酸奶复合菌发酵剂对大鼠降胆固醇的研究
2.Studies on Technology for Compound Producing Bacillus natto Preparations by Solid State Fermentation固态发酵生产复合纳豆芽孢杆菌制剂
3.The Screening and Application of Compound Microorganism Inoculums Fermented from Chicken Manure鸡粪发酵复合微生物菌剂的筛选和应用
4.Composite Bacteria of Solid State Fermentation Conditions of High Protein Feed Additive Optimization.复合菌固态发酵高蛋白饲料添加剂条件的优化
5.Analysis of Bacteria Group for Fermented Milk with Tibetan Linggu and Study on Compound Starter;西藏灵菇发酵乳中菌相分析与纯培养复合发酵剂的研究
6.Studies on Fermentation and Antibacterial Characteristics of Compounded Ferments in the Imitated Mares Milk;复合发酵剂在模拟马奶中发酵及抑菌特性的研究
7.In this paper, functional Kefir yogurt starter was produced by Lactococcus and Lactobacillus isolated from Kefir grains.本文利用开菲尔粒中分离的乳球菌和乳杆菌采用混合发酵法研制开菲尔酸奶复合发酵剂。
8.Optimized technology for aerobic fermentation of dairy manure to produce bioorganic fertilizer by inoculating compound microbes添加复合菌剂好氧发酵牛粪生产生物肥料的工艺优化
9.Study on the fermentation characteristics of the liquor with uncooked rice by SUME生料酿酒直投复合菌制剂用于生大米酿酒过程中的发酵特性研究
10.The effects of P. pentosaceus and combined starter cultures on the analysis (TPA) and color of dry fermented sausage from sheep meat戊糖片球菌与复合发酵剂对羊肉干发酵香肠质地剖面分析(TPA)和色泽的影响
11.Study on detoxification of the effective microbiological to the leucaena leucocephalaEM菌剂对银合欢草粉发酵脱毒的研究
12.Study on the Fermentation Kinetics of the Strain SHD-1 and the Flocculant Producted by the Compound Bacteria菌株SHD-1发酵动力学及混合菌产絮凝剂的研究
13.Optimization of Probiotic Liquid Fermentation and Sigle and Compoud Probiotic Agents Application of Goose益生菌液体发酵条件的优化及单一与复合菌制剂在仔鹅中的应用研究
14.The multi fermentation of cucumber juice by lactic acid bactria and yeast was studied.该文是对采用乳酸菌与酵母菌对黄瓜汁进行复合发酵的研究。
15.Screening of Lactic Acid Bacteria as Starters of Femented Mutton Products and Its Fermentation Properties发酵羊肉乳酸菌发酵剂的筛选及发酵性能研究
16.Mechanism and Pure Culture of the Starter for Milk Fermentation with Tibetan Mushroom;西藏灵菇乳的发酵机制及其纯种复合发酵剂研究
17.The Effects of Combined Starter Cultures and Spices on the Quality Attributes of Fermented Sausage from Sheep Meat复合发酵剂和天然香辛料对羊肉发酵香肠品质特性的影响
18.Studies on Fermentation Technique of Mixed Vegetable Juice with Tomato and Carrot by Lactic Acid Bacteria;乳酸菌发酵番茄、胡萝卜复合蔬菜汁工艺研究

相关短句/例句

compound starter复合发酵剂
1.Application and development of compound starters for liquor fermentation from waste lees;丢糟酿酒复合发酵剂的应用开发研究
3)combined starter culture复合发酵剂
1.The effects of P. pentosaceus and combined starter cultures on the analysis (TPA) and color of dry fermented sausage from sheep meat戊糖片球菌与复合发酵剂对羊肉干发酵香肠质地剖面分析(TPA)和色泽的影响
2.The effects of combined starter cultures and spices on the quality attributes of fermented sausage from sheep meat were investigated during the ripening and storage periods.通过接种复合发酵剂和添加天然香辛料,采用相同的工艺条件生产4组羊肉发酵香肠,1组为对照组,2组为接种发酵剂组,3组为发酵剂+黑胡椒组,4组为发酵剂+黑胡椒+孜然组。
4)mixed fermenting agent混合发酵菌剂
1.The mixed fermenting agent was prepared, and the technological conditions for the processing of Ganoderma lucidum yoghurt were investigated and the nutrients in the yoghurt analyzed.进行混合发酵菌剂的制备 ,探讨灵芝酸奶的生产技术条件并对其营养成分进行分析。
2.This experiment studied the removal of soybean pungent taste and the processing of mixed fermenting agents used in the drink.通过以大豆为原料，对大豆中的腥味去除和混合发酵菌剂等工艺的探讨，研制出口感和质量上乘，营养丰富的发酵性酸豆
5)multi-stain starter混合菌发酵剂
6)microbe mixed fermentation多菌复合发酵