查询词典 fermentation

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。

The objective of this paper was to investigate the effect of different treatments on fermentation quality of Xinjiang small reed and its nutrition constituent at different growth periods (heading period, blooming, fruiting). The five kinds of ensiling treatments (Fresh grass ensilage, fresh grass +10.0 g or 15.0 g molasses/kg, fresh grass +2.0 mL or 3.0 mL formic acid/kg) were carried out in the same growth period and its fermentation qualtiy and nutriton constituent were compared with each other.

以不同生育期（抽穗期、开花期、结实期）的新疆小芦苇为实验材料，同一生育期采用鲜贮、鲜草＋糖蜜10和15 g/kg、鲜草＋甲酸2和3 mL/kg等5种青贮处理，并对其相互间发酵品质和营养成分进行比较。

They have quite a lot of work to do.

他们有许多工作要做。

Let us give you a more elaborate example of this process.

让我们给你这个过程的更多的详细例子。