自然发酵

接种组合A和组合B发酵的泡菜亚硝酸盐含量明显低于自然发酵，接种组合B比接种组合A的亚硝酸盐含量低。

The nitrite contents of cabbage fermented with two compounds were lower than that of cabbage during spontaneous fermentation , and the nitrite content of cabbage inoculated with compound B was lower than that of compound A.

S.cerevisiae、H.uvarum在8个葡萄品种的自然发酵醪中都能分离到。

S. cerevisiae and H. uvarum were screened in spontaneous fermentation of 8 grape cultivars .

结果表明，自然发酵的最佳周期为48h，人工接种发酵的最佳周期为36h。

The result showed that optimum cycles of natural fermentation and manual fermentation were 48h and 36h , respectively .

采用WL营养培养基对自然发酵前、中、后期出现的酵母菌进行了初步的分类鉴定。

Yeast colonies isolated from prophase , metaphase and anaphase of spontaneous fermentation were identified primarily on Wallerstein Laboratory Nutrient Agar ( WL agar ) .

淀粉的Brabender曲线最高粘度值降低也说明这点。（4）自然发酵代谢产物中乳酸的作用效果最明显。

Starch peak viscosity values decrease Brabender curve also illustrates this point . ( 4 ) Natural metabolites , the effect of lactic acid in the most obvious .

用130kg自然发酵初乳进行奶犊牛45d断奶试验。

A limited feeding experiment was carried out with 130 kg fermented first milk for calves weaned at 45 days old .

玉米糁在低温（15～20℃）条件下，浸泡在自来水中自然发酵26d，pH值为5.31时，发酵综合效果最好。

The best combined effect of acid corn flour by nature fermentation was at low temperatures ( 15 ~ 20 ℃) under the conditions of immersion in water naturally , fermented 26d , pH value of 5.31.3 .

以酵母自溶物为主要选择分离培养基，利用厌氧培养分离法从自然发酵的酸菜汁中分离出发酵酵母自溶物产乳酸能力强，并且产酸迅速的菌株A4；

With yeast extract as a elective medium , using anaerobic cultivation , a strain , A4 was separated from juice of nature sour pickle which could produce lactic acid more and quickly and was identified as Lactobacillus Plantarum .

经过综合处理，真空包装的自然发酵产品在人工气候室内36℃恒温保藏10d，产品的色泽、风味、香味、形态、性状表现良好。

After soybean product was preserved at 36 ℃ for 10 d with integrated treatment and vacuum package , the color , flavor , aroma , form and shape , and properties of product kept well .

以蔬菜根茎及花卉秸秆废弃物、鲜猪粪、有机物腐熟剂为原料，按不同比例混合堆肥处理，自然发酵35d还田试验。

Several agricultural solid residues including vegetable roots , stems , flower stalks , fresh pig muck and organic matter-decomposing inoculants were used as raw materials in this experiment to ret activity organic compost .

本文针对该自然发酵微生物群进行毛霉菌种的分离，筛选出2株适宜生产发酵的纯种毛霉菌种M-5、M-16。M-5：具有不同于其它毛霉的明显生理形态。

In this paper , the natural fermentation of the microorganisms Mucor strains were isolated , two suitable for fermentation of pure Mucor strains M-5 , M-16 were selected.M-5 : with the obvious different from other Mucor physiology .

自然发酵大豆产品的加工与保藏技术研究

Research on Process and Preservation Technology of Naturally Fermented Soybean Product

玉米食品自然发酵工艺调控与机理研究

Studies on Natural Fermentation Process Control and Mechanism of Corn Food

自然发酵对米粉力学性质的影响

Effects of Natural Fermentation on the Mechanical Properties of Rice Dough

自然发酵泡卷心菜风味物质的研究

Study on the flavoring compounds of spontaneously fermented cabbage sauerkraut

五粮液五种粮食自然发酵的食品

Nature ferment food of five K in DS of foods

自然发酵酸浆对粉丝品质影响的研究

Effects of Natural Morelberry Fermentation on the Quality of Vermicelli

自然发酵哈密瓜果汁中酵母分离与鉴定

Identification of Yeast From the Melon Juice of Spontaneous Fermentation

川西高原牧区自然发酵酸乳中优良酸乳发酵剂菌株的筛选

Screening of Super LAB Strains from Natural Fermented Milk in Western Sichuan Plateau

传统酱类自然发酵的微生物学分析

The microbiology analysis of spontaneously fermentation for traditional salted and fermented soybean paste

沙城龙眼葡萄自然发酵过程相关酵母生物多样性研究

Yeast Biodiversity in Longan Grapes during Spontaneous Fermentation Process

早籼米及其自然发酵液挥发性成分分析

Analysis of Aroma Components in Early Indica Rice and Its Natural Fermented Liquid

第一个时期是持续几千年的自然发酵。

The first stage that is of natural fermentation lasted thousands of years .

从自然发酵酸菜汁中可以分离出许多优良菌株。

Lactic acid bacteria can be separated from natural fermentation Chinese Sauerkraut juice .

酵母菌对自然发酵酸面团面包中风味物质影响的研究

Studies on the effect of adding yeast on volatile flavor compounds in sourdough breads

椰子水自然发酵条件对细菌纤维素生产的影响

Effects of natural fermentation conditions of coconut juice on the production of bacterial cellulose

玉米酸汤面自然发酵过程中乳酸菌的分离鉴定及特性研究

Identification and characteristics of lactic acid bacteria from the natural fermented acid corn flour

自然发酵酸菜中乳杆菌的分离鉴定与多态性分析

Isolation , identification and genetic diversity analysis of lactobacilli from naturally fermented northeast sauerkraut

自然发酵主要作用于淀粉的无定形区，对结晶区的结构影响不大。

The natural fermentation mainly affected the amorphous region of the starch granule structure .

自然发酵对淀粉凝胶的改性机理及发酵菌株的筛选

Study on the Modification Mechanism of Natural Fermented Starch Gel and the Isolation of Microorganism