查询词典 fermentation method

The results of DGGE profile showed that the diversity of bacterial decreased with the fermentation process and Lactobacillus manihotivorans became the dominant species at the end of the fermentation. According to the results of sequencing and blasting of clones, only Weissella, Bacillus, Acetobacter and Lactobacillus were detected in two cloning libraries. And some genuses were found and not identified in the previous researches of liquor Daqu and fermented grains.

DGGE图谱分析显示，随着发酵时间的延长，酒醅中的微生物多样性不断降低；发酵结束时Lactobacillus manihotivorans成为最主要的优势菌种。16S rRNA克隆文库的测序结果在数据库中进行比对后表明，浓香型和芝麻香型酒醅中的微生物种属存在巨大差异，仅有Weissella、Bacillus、Acetobacter和Lactobacillus 4个属的微生物在两个文库中均能检测到，发现并鉴定出在白酒曲药和酒醅的研究中尚未报道的细菌属。

Through optimization of thick mash fermentation conditions, suitable fermentation conditions for improving solubility of corn protein were determined, so as to improve the solubility of corn protein favorable for digestion of protein by animals, so that the utilization rate of the corn gluten meal as a feed could be increased.

通过甘浓醪发酵条件的优化研究，确定适宜的改善玉米蛋白溶解性的发酵条件，提高玉米蛋白的溶解性，有利于动物对蛋白的消化吸收，从而提高玉米蛋白作为饲料的利用率。

The results showed that the optimal condition of alcohol fermentation were pH4.5, sugar content 20%, inoculums size 10%, temperature 28℃, and fermentation period 5d.

试验结果表明：酒精发酵的最佳发酵参数为PH4.5，糖度20%，接种量10％，温度28℃，发酵时间5d。

The fermentation technology of kiwi vinegar was studied in this paper. The optimal alcohol fermentation was carried out at 25℃ for 72 h with inoculums 5%.

该文研究确定了猕猴桃醋生产过程中酒精发酵的最佳工艺参数，发酵温度25℃，发酵周期72h，接种量5%。

Methods and conditions to produce feedstuff using the residue were discussed. The effect of temperature, inoculums size, fermentation time, nitrogen addition amount on the lactic-acid fermentation under the co-action of cellulose and TD175 lactobacillus were studied.

本文研究了玉米秸秆乳酸发酵的条件及影响乳酸产率的主要因素；探讨了乳酸发酵残渣单菌及混菌发酵制饲料的方法及工艺。

Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation.

以梨汁为原料经过酒精发酵和醋酸发酵工艺，制得了梨果醋。

The fermentation process goes on for 4 to 10 days until the maceration and then the malolactic fermentation.

浸渍前发酵过程持续4-10天，然后进行苹果酸乳酸发酵。

Oak fermented wines can also go through a secondary fermentation called malolactic fermentation, or simply "ml" for short.

橡木发酵葡萄酒也可以通过所谓的二次发酵，乳酸发酵。

The wine is then put into oak barrels for aging and to allow it to go through a secondary fermentation called malolactic fermentation.

发酵后结束，果汁被虑开放进另一个容器里沉淀一到两天。

The results showed that the optimum embedded yeast cells was 5.8×10^6 cfumL^(-1), and the perfect activation time was 24 hours in 66.7% malt extract and 33.3% persimmon juice mixture. Reasonable fermentation process could be 10% of the starter, 20℃ of fermenting temperature, 4.0 of pH value and 8 days of fermentation period.

结果表明：固定化包埋菌数为5.8×10^6 cfumL^(-1)凝胶，固定化细胞活化培养液采用66.7%麦芽汁和33.3%柿汁混合液，活化时间24 h；果酒发酵优化条件为固定化酵母加量为10%，20℃、pH 4.0条件下发酵时间8 d。

Chimborazo and Cotopaxi, took me by the hand.

越过琴博腊索山和科托帕克西山。

This car is in a good condition.

这辆车的状况很好。