乳酸发酵

豇豆乳酸发酵工艺控制及酸豇豆炒肉末保质初探

Technology Control of Lactic Fermentation of Cowpea and Quality Control of Pickled Cowpea

辣椒自然乳酸发酵中的变化及影响发酵质量的几个因素

Changes during the pepper natural lactic fermentation and factor wish affect the quality

结果还表明，CO2浸渍发酵结束后，再继续进行苹果酸-乳酸发酵，葡萄酒口感质量可以得到进一步改善。

Moreover , the results indicated that the wine quality was further improved by continuing MLF after carbonic maceration .

主要对南瓜汁在乳酸发酵过程中重要营养物质如氨基酸总量、总糖、还原糖、南瓜多糖、维生素C、胡萝卜素等含量的变化情况进行了研究。

This paper makes a study on the changes of such nutrient contents in fermented cushaw juice as reducing sugar , polysaccharide , vitamin C , carotenoid and amino acid .

在兔子的腿部肌肉或者火鸡的飞行肌肉中，ATP几乎全由乳酸发酵产生。

In rabbit leg muscle or turkey flight muscle , the ATP is produced almost exclusively by lactic acid fermentation .

反相HPLC双检测器法同时测定米根霉乳酸发酵液中的有机酸与葡萄糖

Simultaneous Determination of Organic Acid and Glucose in Lactic Acid Fermented Broth of Rhizopus oryzae by Reversed-phase High Performance Liquid Chromatography ( RP-HPLC ) with Double Detector

乳酸发酵枸杞绿茶饮料杀菌工艺条件的确定为加入0.2‰Nisin，产品可保存2个月。

Sterilizing technique for the lactic acid fermented drink was adding 2 ‰ Nisin in the drink , and the product was preserved 2 months .

苹果酸-乳酸发酵是葡萄酒中的苹果酸在乳酸菌的作用下转变为乳酸和CO2的过程，它有利于葡萄酒质量的提高。

Malolactic fermentation refers to the process that malic acids in grape wine acted with lactic acid bacteria and then convert-ed into lactic acids and CO 2 . The process is helpful for the improvement of grape wine quality .

本文研究了萌发6d的玉米粉对乳酸发酵和面包面团发酵的影响。

The effects of the geminated corn flour ( germination for 6 days ) on the lactic acid fermentation and dough fermentation were studied .

kefiranofaciens（2株）和异型乳酸发酵的Lb。

Kefiranofaciens ( 2 strains ) , Lb.

酸奶是以新鲜牛奶为主要原料，利用保加利亚乳杆菌（Lactobacillusbulgaricus）和嗜热链球菌（Streptococcusthermophilus）等微生物，通过乳酸发酵作用而得到的一种发酵型乳制品，其中含有大量的活性乳酸菌。

The yogurt is one kind of fermented dairy products fermented by Lactobacillus bulgaricus and Streptococcus thermophilus , which uses fresh milk as the main raw material and also contains a lot of viable lactic acid bacteria .

研究了用红枣进行乳酸发酵，确定了发酵红枣饮料的最佳工艺条件为：预煮和蒸煮料水质量比1∶5，预煮10min去苦，蒸煮10min；

The lactic acid fermented red jujube beverage was prepared . The optimum condition was established as followings : material-water ratio 1:5 , boiling 5 m to remove bitterness ;

PCR技术在酿酒中可用于啤酒中的腐败菌的鉴定、对葡萄酒中苹果酸-乳酸发酵（MLF）的检测和控制以及对葡萄酒中生物胺的检测。

In brewing , the techniques could be used in the identification of putrefying bacteria in beer , the determination and control of MLF ( malic acid-lactic acid fermentation ) in grape wine , and the detecting of biogenic amine in grape wine .

应用从厨余垃圾中分离到的一株乳杆菌TD175作为接种菌株，强化厨余垃圾的乳酸发酵。

A strain of Lactobacillus sp. , designated as TD175 , which was isolated from kitchen waste , is used to enhance lactic acid fermentation in kitchen waste .

经过120d，40批次的发酵验证，结果与预测值相符，且乳酸发酵72h产量比游离细胞发酵平均提高了56%。

After 120 days with 40 batches of fermentation test , the above data were validated and the results were coincident with the prediction . Compared to the free cell fermentation the average yield of the immobilized Lactobacillus delbrueckii had raised 56 % after 72 h fermentation .

乳酸发酵残渣的产率约75%左右（每100克预处理过的秸秆粉产生75g左右的残渣）。

The residue productivity of lactic-acid fermentation is about 75 % , that is 75g residue can be get from 100g pretreatment corn-straw through lactic-acid fermentation . The component of residue was analyzed and the methods of madding feedstuff were discussed in this paper .

萌发玉米粉在乳酸发酵中的应用

The application of germination maize in proliferation of lactic and bacteria

本文对乳酸发酵过程中的某些抑制因素进行了较深入的研究。

Some inhibitory factors for lactic acid fermentation have been studied .

苯乳酸发酵液脱色工艺及吸附方程的探讨

Decoloration process of phenyllactic acid fermentation broth and its adsorption isotherm

细菌L-乳酸发酵的研究&耐高糖高酸菌株的选育

The selection of strain of bearing high lactic acid and sugar

香芋乳酸发酵系列产品的研究

Study on a series of fermented taro products with lactic acid

大米乳酸发酵饮料菌株的筛选

The Selection of Stains of Rice Fermented by Lactic Acid Bacteria

乳酸发酵米糠纤维饮料的研制

Preparation of Rice Bran-Based Dietary Fibre Beverage by Lactobacillus Fermentation

毛细管电泳测定乳酸发酵液中有机酸

Determination of Organic Acid in Fermentation Broth by Capillary Electrophoresis

大米为原料乳酸发酵饮料中试研究报告

Lactic acid fermented beverages with rice as the raw material

乳酸发酵废水最佳营养配比试验研究

Experiment of Nutrition-allocated Proportion in Lactic - acid Ferment Wastewater

固定化生长细胞乳酸发酵研究（Ⅰ）

Study On Lactic Acid Fermentation By Immobilized Growing Cells (ⅰ)

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。

Parting of free-run juice and press juice and then malolactic fermentation .

乳酸发酵型葛根乳饮料工艺的研究

Technology Study on Lactic Acid Fermented Beverage of Pueraria lobata Fresh Milk

黄瓜圣女果复合汁乳酸发酵饮料的研制

Preparation of cucumber-lycopersicum compound juice fermented by lactic acid bacteria