柿子汁
- 网络persimmon juice
柿子汁-
乳酸菌在柿子汁发酵中的应用研究
Lactobacillus application and research in fermentation of persimmon juice
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通过对接种量，产酸量，发酵时间，发酵温度和风味等方面进行试验，从而确定了最佳的优良菌种及其在柿子汁中最佳的发酵条件。
By doing some experiments in inoculums amount , acid production , fermentation time , fermentation temperature , flavors and so on , make sure the best elite strain and its best fermentation condition in persimmon juice .