发酵剂

高效酒精发酵剂的研制

Study on the productive alcoholic ferment

药曲是我国传统小曲白酒的糖化发酵剂，为传统小曲之一，历史悠久。

Herbal medicine starter , one of the traditional xiaoqu , is the saccharifying ferment for Chinese traditional Xiaoqu liquor and it has long history .

如果说这个种族是块面团，这些人便是发酵剂。

These men have been the leaven in the lump of the race .

1选择使用两种不同的发酵剂a与b来生产两种豆乳牛乳混合干酪（A与B）作为制作再制干酪的原料。

Selecting two kinds of soymilk cheese ( A and B ) differ in starters ( a and b ) as the raw material of processed cheese .

微生物发酵剂能够提高青贮饲料的DM和NDF瘤胃体外消化率。

Microorganism starter improved the digestibility of DM and NDF in rumen .

结果表明，牛粪接种复合发酵剂24h和48h堆温分别升至40.1℃和55.6℃；

Results showed that compost temperature arrived at 40.1 ℃ and 55.6 ℃ after fermented 24 hours and 48 hours , respectively ;

发酵剂和凝乳酶对比萨专用Mozzarella干酪品质影响研究

Studies on Effects of Culture Starters and Coagulants on the Quality of Mozzarella Cheese for Pizza

戊糖片球菌与复合发酵剂对羊肉干发酵香肠质地剖面分析（TPA）和色泽的影响

The effects of P. pentosaceus and combined starter cultures on the analysis ( TPA ) and color of dry fermented sausage from sheep meat

对利用生产酸牛乳酒（Kefir）的发酵剂（KefirCulture）制备牛乳酸马奶酒（或称模拟酸马奶酒）进行了研究。

Using kefir grain as culture starter to preparation of cow , s koumiss was studied .

苹果酸奶从接种后至冷却阶段发酵剂活力呈持续上升趋势，梨酸奶在接种至发酵1h呈上升趋势，在以后阶段呈现波动。

The starter ′ s activity in apple yoghurt increased continuously from inoculation to cooling stage . Those of pear yoghurt was observed fluctuation after fermentation 1 hr .

经生产性能鉴定和遗传性状实验，获得两株适宜做酸奶发酵剂的nisin抗性嗜热链球菌9.31和9.4。

The two nisin-resistant Streptococcus thermophilus strains 9.31 and 9.4 , fit for two yogurt culture were gained and assayed by production performance identification and genetic stability test .

方法：利用半选择性培养基进行发酵剂菌株分离，并采用糖发酵实验和RAPD指纹图谱进行鉴定。热带假丝酵母及其重组菌产十三碳二元酸的补糖发酵实验

Methods : The lactic acid bacteria were isolated by semi-selective medium and were identified by sugar fermentation experiment and RAPD fingerprint . Sucrose-added Fed-batch Culture for 1,11-Dicarboxylic Acid Production by Candida tropicalis and Recombinant Candida tropicalis Strain

结果表明：发酵剂乳酸菌是Mozzarella干酪成熟过程中的主要菌群，而且球菌在干酪成熟过程中占绝对优势；

The results showed that the starter LAB were primary bacteria , and the lactococcus occupied absolutely predominance level during the ripening of Mozzarella cheese .

为了研究Mozzarella干酪成熟过程中发酵剂菌种对干酪成熟的影响，本试验制作了模拟干酪，并以此为试验模型，分析了全脂Mozzarella干酪成熟过程中菌群的变化规律。

In onder to study the influence of starter bacteria on the ripening of Mozzarella cheese , the simulant cheese was made and the rule of microflora changes was also analyzed .

利用发酵剂将大豆蛋白分解为氨基酸态氮，辅以种曲和糖类的呈味作用，在6d内快速生产出一种大豆氨基酸调味汁。

A kind of soybean amino acid sauce could be rapidly produced within 6 days by fermenting soybean protein to amino-acid nitrogen and assisting with the flavor of the soy leaven and carbohydrates .

将此菌在此增菌培养基上培养，在37℃下培养10h，菌数可达到8.56×109cfu/ml，与普通液体发酵剂相比，获得了显著的浓缩效果。

The number of viable cells got to 8.56 × 109cfu / ml in the culture for 10 hours at 37 ℃ . A notable effect of concentration was gained comparing with simple liquid starter .

结果表明，姜汁就能够在发酵剂的基础上缩短凝乳时间（50min内可以凝乳）、促进发酵。为奶站在收奶中快速检测发酵乳与非发酵乳提供实验依据。

The result indicated that ginger juice can promote milk coagulation and 0.5 % ginger juice can shorten the fermentation time of milk curd on the basis of ferment .

该直投式酸奶发酵剂所发酵牛乳的保质期为15d，冷藏0d的50mL酸乳中蛋白质质量浓度为为605g/dL，脂肪质量浓度为262g/dL，该发酵剂发酵性能优良，已达到相应酸乳生产标准。

The storage days of yogurt fermented in DVS is 15 days , each 50 mL yogurt contains protein 605 g / dL , fat 262 g / dL during refrigeration 0 day , the efficiency of fermentation about DVS is excellent , which have achieved product standards of yogurt .

冷冻干燥技术生产直投型酸奶发酵剂的研究

Study of The production of Direct-to-vat Yoghurt Culture Using Freeze-drying Technology

利用开菲尔发酵剂制备牛乳酸马奶酒的研究

A Study of Using Kefir Culture for Cow 's Koumiss Preparation

制备出高效浓缩型乳酸菌混合菌种冻干发酵剂，并对冻干发酵剂在乳中的发酵活力进行了检测。

High efficiency concentrated Lactic acid mixed freeze-drying culture were prepared .

测定菌种活力，评价双歧杆菌发酵剂的质量并作为酸奶生产中加入发酵剂量的依据。

Culture activity test can be used for evaluating starter quality .

海藻糖对冷冻干燥乳酸菌酸面团发酵剂中的乳酸菌具有保护作用。

Trehalose was protective on LAB in freeze-dried LAB sourdough starters .

切短、添加微生物发酵剂能够降低高加索三叶草的纤维含量。

Plant cutting and microorganism starter adding reduced the fiber contents .

乳酸菌高密度培养及浓缩型发酵剂研究

Studies on High-Density Cultivation and Concentrated Cultures of Lactic Acid Bacteria

加入发酵剂的面包，允许马上焙烤。

Breads made with a leavening agent that permits immediate baking .

高效浓缩型酸奶冻干发酵剂制备关键技术研究

Research of Crux Technology on Preparing High-activity Concentrated Yoghourt Freeze-dry Starter Culture

发酵剂对中式干发酵香肠质量的影响

Effects of Starter Cultures on the Quality of Dry Fermented Chinese-Style Sausage

肉源产蛋白酶葡萄球菌发酵剂的筛选研究

Screening of High-yield Protease-producing Staphylococcus from Traditional Fermented Meat Products

浓缩乳酸菌发酵剂冷冻干燥介质的选择

The Selection of Freeze-dried Medium for Concentrated Lactic Acid Bacteria Starter Culture