后发酵

他们用酵母与糖溶液混合后发酵产生的CO2作为另一些陷阱的饵。

They baited others with CO2 produced by fermentation when yeast is mixed with a sugar solution .

试验Ⅳ组为基础日粮+1.5%乳酸菌制剂拌料后发酵6h。

Group ⅳ: basal diet plus 1.5 % lactobacillus preparation firstly mixed in the feed and then fermented for 6 hours .

主酵温度8~10℃，接种量3%，主发酵15d，后发酵30d。

The main fermentation temperature of 8 ~ 10 ℃, the vaccination quantity of 3 % , the chief fermentation period of 15 d and prophase fermentation period of 30 d were the best condition .

当培养基中食盐质量浓度为16g/100mL（与通常酱油中盐度相当）时，培养8d后发酵液中乳酸的体积分数为1.94%。

When the salt concentration of medium was 16g / 100mL ( the salinity was the same as normal soy sauce ), the volume fraction of lactic acid was 1.94 % in fermentation broth after 8 days culturing .

试验结果表明：优化的工艺条件为发酵温度13～14℃，稀释率0.110h-1，后发酵时间可大为缩短。

The results indicated that the optimized technological conditions were as follows fermentation temperature 13 ~ 14 ℃, and dilution rate 0.110h-1 , and the maturation time was shortened .

糖化酶在制曲过程中活性呈逐渐增加趋势并在制曲后期达到最大值107.27U/g，在后发酵过程中活性逐渐降低，最后维持在45U/g左右。

Glucoamylase activity increased gradually to reach maximum 107.27U/g in the late koji stage , then decreased gradually in the post-fermentation process , and finally maintained at about 45U / g in the koji process .

生长繁殖快，能在22h内达3亿个/mL以上，很快进入厌氧后发酵，抑制许多需氧菌生长；

And its parent strain Kloeckera apiculate Klo 10 . The recon grew and propagated rapidly ( its quantity achieved 0.3 billion / mL within 22 h ), and then marched into anaerobic fermentation stage quickly , which could inhibit the growth of lots of aerobe .

腐乳后发酵阶段微生物肽酶系统的测定

Determination of Peptidase System of Microorganisms in Ripening of Chinese Sufu

花生酸奶后发酵中酸性物质的研究

The research on acidic substance of peanut yoghurt during post fermentation

果汁前发酵、后发酵及陈酿；

Prior fermentation , late fermentation , and aging of juice ;

优化后发酵液的抗菌活性增加了26.7%。

The antimicrobial activity of fermented liquor is increased by 26.7 % .

堆肥隧道后发酵与蘑菇高产技术

Phase ⅱ Composting in Tunnel and High Yield of Agaricus

啤酒后发酵罐恒槽压阴极保护的研究

A Research of Constant Potential Cathodic Protection in the Terminal Beer Fermenter

普洱茶后发酵中的香气成分变化分析排气污染成分分析仪

Analysis of Changes in Aroma Components of Pu-erh Tea during Post-fermentation Process

普洱熟茶后发酵加工过程中曲霉菌的分离和鉴定

Isolation and Identification of Aspergillus Species from the Post Fermentative Process of Pu-Er Ripe Tea

胸腺嘧啶脱氧核苷亦可能是茶叶中的嘧啶类生物碱与微生物中的核苷类化合物在后发酵过程中缩合形成的。

On the other hand , deoxythymidine might be derived from the combination of pyrimidine alkaloid in tea leaves with microbial secondary metabolite .

还原糖在豆豉后发酵过程中的变化不是很明显，变化很小，后发酵开始时略有上升，但整体呈下降趋势。

Deoxidize sugar content changed not obviously , at the beginning , the deoxidize sugar increased appreciably , but the whole assume downtrend .

同时也要了解后发酵过程中生成的主要营养成份和风味物质的含量及变化。

At the same time we must know the content and change of nutrition shares and flavor which produced in the later fermentation process .

随着制曲时间的结束，豆豉生产进入后发酵阶段，富马酸含量降低，丙酸的增加趋势趋缓。

At the end of the time of koji , fumaric acid content decreased in the fermentation stage , the trend of propionate increasing slowed down .

并利用气相色谱法对花生酸奶在后发酵不同阶段中所产生的部分风味物质及乳酸含量进行分析探讨。

At same time , a experiment was conducted to determine lactic acid content of product at the different interval in the course of post fermentation .

本文在实验室工作的基础上，提出啤酒厂后发酵罐阴极保护的恒槽压控制方法，选择了钛镀二氧化铅作为该体系中的阴极材料；

On the basis of the laboratory work , the authors present a constant potential control method in the cathodic protection of the terminal beer fermenter .

简述了嘉兴小曲甜型花露酒的生产工艺，酿造要求及后发酵成熟期的生化变化，在此基础上对花露酒的工艺特征进行了综合分析和探讨。

The production technology , brewing points and biochemical changes during post-fermentation stage of Jiaxing flower liquor brewing from sweet-type koji was introduced in this paper .

由于这个原因，一般就忽略了普洱茶这“绿茶”的一面，而将之归类于“后发酵茶”。

For this reason , the " green tea " aspect of pu-erh is sometimes ignored , and the tea is regarded solely as a post-fermented product .

后发酵初期，霉菌的生长已经基本停止并逐渐消亡，但霉菌所产生的酶类继续发挥作用。

At the initial stage of later fermentation , mildew growth already stops and dies out gradually , but the enzyme which produced by mildew keep on exerting function .

普洱茶是以云南省一定区域内的云南大叶种晒青毛茶为原料，经过后发酵加工而成的散茶和紧压茶。

Pu'er tea is a loose tea and compressed tea made of Shaiqingmao tea leaves of Yunnan big leaves species in the certain area of Yunnan province by fermenting process .

普洱茶是一种具有降脂、减肥、抑菌、抗癌等多种功效的后发酵茶，将其开发为液体茶饮料具有较好的保健价值及市场前景。

Pu-erh tea is a kind of after-fermentation tea which is of many kinds of health care functions , such as reducing blood lipids , weight loss , anti-microbes and anti-cancer .

其最佳工艺参数为：酵母接种量为0.3%，主发酵温度25℃，后发酵温度20℃，糖度15%，果胶酶浓度2.0×105U/mL。

The optimum processing parameters were determined : inoculum 0.3 % , main fermentation temperature 25 ℃, post-fermentation temperature 20 ℃, sugar content 15 % and pectinase concentration 2.0 × 105 μ / ml.

精选云南优质乔木大叶种做原料，经过后发酵特殊工艺精制而成，然后在地下存放五至八年，达到“陈年”之功效。

Featured Yunnan tree big leaves make good raw material , through a special refining process after fermentation and then stored in the ground five to eight years to achieve " aged " the effect .

因此，先糖化后发酵工艺不适用于浓醪酒精发酵。2.研究了糖化酶在不同温度、不同糖浓度下的糖化曲线，探讨同步糖化发酵的可能性。

So , saccharification-fermentation is not fit to the very-high-gravity fermentation.2.Research on brewing diagram of saccharifying enzyme under different temperature and different sugar concentration , investigate the possibility of simultaneous saccharification and fermentation ( SSF ) .

总酸含量是逐渐增加的，初期上升明显，后期缓慢，最后达到1.5%。后发酵过程中蛋白酶的活力总体呈下降趋势。

The acid increased gradually , at the initial stages , the increasing is evidence . Anaphase is slowly , finally achieved 1.5 % . In the later fermentation process , albumen enzyme energy collectivity assumes downtrend .