自然发酵乳,natural fermented milk英语短句,例句大全

自然发酵乳,natural fermented milk
1)natural fermented milk自然发酵乳

英文短句/例句

1.Studies on the Screening and Fermentation Conditions of Fine LAB Strains from Natural Fermented Milk;自然发酵乳中优良乳酸菌株的筛选及发酵条件研究
2.Screening of LAB Strains Isolated from Minority Natural Fermented Dairy Products with High-acetaldehyde Producing and Optimizing Their Fermentation Conditions;少数民族自然发酵乳制品中乙醛高产乳酸菌的筛选及发酵条件的优化
3.Effects of Naturally Fermented Bactrian Camel’s Milk on H_(22) Cells of Mice Ascites Carcinoma双峰驼自然发酵乳对小鼠腹水型肝癌细胞H_(22)的影响
4.Investigation of the Resources of Lactic Acid Bacteria Isolated from Natural Fermentation Yogurt in the Western Sichuan Plateau;川西牧区自然发酵酸乳中乳酸菌资源研究
5.Screening of Super LAB Strains from Natural Fermented Milk in Western Sichuan Plateau;川西高原牧区自然发酵酸乳中优良酸乳发酵剂菌株的筛选
6.Study on DNA Polymorphism of Lactobacillus Isolated from Home-made Koumiss;自然发酵酸马奶中乳杆菌的DNA多态性研究
7.Screening and Preliminary Identification of Lactic Acid Bacteria from Ipomoea batatas Acid Liquor during Natural Fermentation自然发酵甘薯酸浆中乳酸菌的筛选与鉴定
8.Identification and some enzyme activities of the yeast isolated from indigenous hogormag新疆自然发酵驼乳中酵母菌的分离鉴定及部分酶学特性研究
9.Parting of free-run juice and press juice and then malolactic fermentation.将自然流出的酒液与榨取出酒液分开处理才进行乳酸发酵。
10.Investigation of the Biological Characteristics of Lactic Acid Bacteria Isolated from Traditional Fermented Pickle Samples in the Sichuan Province;四川地区自然发酵泡菜中乳酸菌的生物特性研究
11.Isolation, Screening and Application of Lactobacillus Casei from Natural Fermented Meat Products;自然发酵肉制品中干酷乳杆菌的分离、筛选与应用
12.Isolation and Identification of Lactic Acid Bacteria from Naturally Fermented Conjee in Western Region of Inner Mongolia内蒙古西部地区自然发酵酸粥中乳酸菌的分离与鉴定
13.Study on the Seperation and Identification of Lactic Acid Bacteria from Natural Fermented Pickle and Their Physiological Characteristics自然发酵酸菜中乳酸菌的分离鉴定及其生理特性研究
14.Identification and characteristics of lactic acid bacteria from the natural fermented acid corn flour玉米酸汤面自然发酵过程中乳酸菌的分离鉴定及特性研究
15.Isolation, identification and genetic diversity analysis of lactobacilli from naturally fermented northeast sauerkraut自然发酵酸菜中乳杆菌的分离鉴定与多态性分析
16.Content and Molecular Weight Distribution of β-Glucan in Spontaneously-fermented and L. sanfranscensis-fermented Oat Sourdough旧金山乳杆菌与自然发酵燕麦酸面团发酵剂中β-葡聚糖含量及其分子量的分布
17.Research on Corn-Flour Noodles in Natural Fermentation Method and Its Analysis of the Process;自然发酵法研制玉米切粉及其发酵过程的解析
18.Study on Chemical and Microbiological Compositions and Identification of Lactic Acid Bacteria from Home-made Kurut in Qinghai;青海部分地区自然发酵酸牦牛奶的化学与微生物组成分析及乳酸菌的分离鉴定

相关短句/例句

natural fermented milk自然发酵酸乳
1.In this research, 109 stains were isolated from natural fermented milk in the Western Sichuan Plateau.从川西牧区采集的自然发酵酸乳中分离到109株乳酸细菌,通过在牛乳中的传代发酵试验、冷藏过程中活菌数的测定、产乙醛和双乙酰能力的测定及感官综合评价等试验,筛选出6株遗传性状稳定、凝乳状态好、风味独特且后酸性好的乳酸菌菌株,其中杆菌2株,球菌4株,经形态特征、生理生化特性和唯一碳源试验的测定,将这6株细菌初步鉴定为德氏乳杆菌保加利亚亚种(L。
3)natural lactic acid fermenation自然乳酸发酵
4)natural fermentation自然发酵
1.Comparison of nitrite contents in pickles produced by inoculated fermentation or natural fermentation;人工发酵与自然发酵泡菜中亚硝酸盐含量的对比分析
2.Separation,character study of lactic acid bacteria from natural fermentation pickles;自然发酵泡菜中乳酸菌的分离及特性研究(二)
3.Effect of several auxiliary materials on the variances of main components in cabbage pickle during natural fermentation;几种辅料对甘蓝泡菜自然发酵过程中主要成分变化的影响
5)spontaneous fermentation自然发酵
1.Study on yeasts of different ages of grape in the course of spontaneous fermentation;不同树龄葡萄自然发酵过程中酵母菌的研究
2.Influence of SO_2 and alcohol treatments on wine yeast floras during grape must spontaneous fermentation;SO_2和酒精处理对葡萄酒自然发酵酵母菌群的影响
3.The nitrite concentrations were measured,during the spontaneous fermentation and pure inoculation fermentation(with Lactobacillus pentosus and Leuconostoc mesenteroides as fermentation agent) of Chinese cabbage.以Lactobacillus pentosus和Leuconostoc mesenteroides为发酵剂分别发酵甘蓝,自然发酵甘蓝作为对照,测定甘蓝中亚硝酸盐含量的变化。
6)nature fermentation自然发酵
1.Study on the variance of nutrient components of pickle in nature fermentation;泡菜在自然发酵过程中营养成分变化规律的研究
2.Studied one processing of nature fermentation of white gourd juice beverage.对冬瓜汁自然发酵饮料的生产工艺进行了探讨,确定了较为理想的工艺流程及主要工艺参数,通过该工艺生产出的饮料澄清透明、无沉淀,色泽为冬瓜汁的浅绿色,酸甜适口,具有冬瓜汁及乳酸发酵产生的独特清香。
3.plantant, pickled juice and during nature fermentation were studied.对接入植物乳杆菌、陈泡雷笋卤和自然发酵的泡雷笋在发酵过程中亚硝酸盐、总酸、可溶性固形物含量和pH值的变化进行了研究。