1.
Studies on Highly Effective Proliferation Conditions of LAB and the Processing of Direct-to-Vat Cultures;
乳酸菌高效增殖条件的探索及直投式发酵剂的研制
2.
Research on the ferment properties of Rhodia9001 DVS yoghurt starter
罗地亚9001直投型发酵剂发酵特性研究
3.
Study on high cell density culture conditions of DVS yogurt starter cultures
直投式酸奶发酵剂高密度培养工艺的研究
4.
Screening of Strains Preparing for Direct Vat Set and Studies of Their Fermented Characteristics
直投式酸奶发酵剂生产菌株的筛选及特性研究
5.
Study on the Selected Strains of Lactic Acid Bacteria and DVS Commercial Starter Cultures;
乳酸菌优良菌株的选育及直投式酸奶发酵剂的研制
6.
Study of The production of Direct-to-vat Yoghurt Culture Using Freeze-drying Technology;
冷冻干燥技术生产直投型酸奶发酵剂的研究
7.
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
8.
Effects of Starter Cultures on the Quality of Dry Fermented Chinese-Style Sausage;
发酵剂对中式干发酵香肠质量的影响
9.
Dynamic Changes and Controls of Nitrite Using Direct vat Starters in the Pickled Mustard
直投式乳酸菌发酵青菜时亚硝酸盐的动态变化与控制
10.
An agent that causes rising, fermentation, or ferment;leaven.
发酵剂导致突起、发芽或发酵的制剂；发酵剂
11.
Yeast is the raising agent in bread.
酵母是面包的发酵剂.
12.
yeast used in fermenting beer.
用于发酵啤酒的酵母剂。
13.
Made light and high by yeast or other leaven.
发酵的用酵母或其它发酵剂使…轻而高
14.
Application of starter culture and enzyme in fermented sausage
发酵剂和酶制剂在发酵香肠中的应用
15.
Research on Fed-batch Fermentative Process for the Bioflocculant Preparation;
批式发酵制备微生物絮凝剂的工艺研究
16.
Over the last several thousand years, fermentation has been major way of preserving food.
几千年以来,发酵一直是保存食品的主要方式。
17.
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
18.
The Study on the Starter Culture of Fresh Acid-curd Cheese and Fermentation Technology;
新鲜软质干酪发酵剂及发酵工艺研究