1)natural fermentation自然发酵
1.Comparison of nitrite contents in pickles produced by inoculated fermentation or natural fermentation;人工发酵与自然发酵泡菜中亚硝酸盐含量的对比分析
2.Separation,character study of lactic acid bacteria from natural fermentation pickles;自然发酵泡菜中乳酸菌的分离及特性研究(二)
3.Effect of several auxiliary materials on the variances of main components in cabbage pickle during natural fermentation;几种辅料对甘蓝泡菜自然发酵过程中主要成分变化的影响
英文短句/例句
1.Research on Corn-Flour Noodles in Natural Fermentation Method and Its Analysis of the Process;自然发酵法研制玉米切粉及其发酵过程的解析
2.The Isolation and Identification of Yeasts from the Course of Spontaneuos Fermentation of Vitis.amurensis Rupr Grape山葡萄自然发酵过程中酵母菌的分离鉴定
3.Strain Typing of Saccharomyces cerevisiae During Spontaneous Fermentation of Cabernet Sauvigon Wine赤霞珠葡萄酒自然发酵中酿酒酵母的菌株区分
4.The Species & the Dynamic Change of the Yeasts during Spontaneous Fermentation of Carbernet Gernischet蛇龙珠自然发酵过程酵母菌的种类和动态变化
5.Identification of Yeast From the Melon Juice of Spontaneous Fermentation自然发酵哈密瓜果汁中酵母分离与鉴定
6.Ethane acid fermentation using liquid-solid reflux was conducted by Acetobacter rancens (As1.41) of 5%, which is better than natural treatment.醋酸发酵采用半固态回流发酵,接种发酵比自然发酵效果好,醋酸菌接种量5%;
7.Effects of Natural Morelberry Fermentation on the Quality of Vermicelli自然发酵酸浆对粉丝品质影响的研究
8.In such a natural fermentation, a complex succession of changes take place in the yeast population.在这种自然发酵过程中，酵母区系发生一系列复杂的变化。
9.Studies on the Screening and Fermentation Conditions of Fine LAB Strains from Natural Fermented Milk;自然发酵乳中优良乳酸菌株的筛选及发酵条件研究
10.Analysis of the Microflora in Liuyang Fermented Soybean Nature Fermentation and Research on the Artificial Infection Fermentation Condition;浏阳豆豉自然发酵菌相分析及人工接种发酵条件的研究
11.Tendency Analysis on Natural Fermentation about Microorganisms and Chemical Contents of Yongfeng Hot Pepper Sauce and Research on the Fermentation Using Multi-cultures by Artificial Inoculation;永丰辣酱自然发酵的菌相与成分分析及人工接种发酵工艺研究
12.Screening of Super LAB Strains from Natural Fermented Milk in Western Sichuan Plateau;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
13.Tendency Analysis on Natural Ferment of Soy-bean Paste and Research on Fermentation Using Multi-bacteria Via Artificial Inoculation;传统豆酱自然发酵的动态分析及人工接种多菌种发酵研究
14.The Dynamic Physical and Chemical Research in Microbial Fermentation and Natural Fermentation of Tea Rusidue茶渣在自然发酵与添加外源微生物发酵过程中的理化动态研究
15.Identification of Main Fermented Strains and Flavor Substances in Naturally Fermented Wax Gourd with Strong Odour自然发酵腌制冬瓜主要发酵菌种及风味物质鉴定
16.Analysis of Aroma Components in Early Indica Rice and Its Natural Fermented Liquid早籼米及其自然发酵液挥发性成分分析
17.Isolation, Identification and Selection of the Yeasts from Traditional Fermentation Soybean Paste in Heilongjiang Province;黑龙江地区自然发酵黄豆酱中酵母菌的分离鉴定及筛选
18.Genetic Diversity of Saccharomyces Cerevisiae Strains during the Spontaneous Fermentations of Wine from XinJiang and NingXia Regions新疆和宁夏地区葡萄自然发酵中酿酒酵母菌株遗传多样性分析
相关短句/例句
spontaneous fermentation自然发酵
1.Study on yeasts of different ages of grape in the course of spontaneous fermentation;不同树龄葡萄自然发酵过程中酵母菌的研究
2.Influence of SO_2 and alcohol treatments on wine yeast floras during grape must spontaneous fermentation;SO_2和酒精处理对葡萄酒自然发酵酵母菌群的影响
3.The nitrite concentrations were measured,during the spontaneous fermentation and pure inoculation fermentation(with Lactobacillus pentosus and Leuconostoc mesenteroides as fermentation agent) of Chinese cabbage.以Lactobacillus pentosus和Leuconostoc mesenteroides为发酵剂分别发酵甘蓝,自然发酵甘蓝作为对照,测定甘蓝中亚硝酸盐含量的变化。
3)nature fermentation自然发酵
1.Study on the variance of nutrient components of pickle in nature fermentation;泡菜在自然发酵过程中营养成分变化规律的研究
2.Studied one processing of nature fermentation of white gourd juice beverage.对冬瓜汁自然发酵饮料的生产工艺进行了探讨,确定了较为理想的工艺流程及主要工艺参数,通过该工艺生产出的饮料澄清透明、无沉淀,色泽为冬瓜汁的浅绿色,酸甜适口,具有冬瓜汁及乳酸发酵产生的独特清香。
3.plantant, pickled juice and during nature fermentation were studied.对接入植物乳杆菌、陈泡雷笋卤和自然发酵的泡雷笋在发酵过程中亚硝酸盐、总酸、可溶性固形物含量和pH值的变化进行了研究。
4)natural fermented milk自然发酵乳
5)native biological bed自然发酵床
6)natural starter自然发酵的酵母
延伸阅读
国际自然与自然资源保护联盟 由有志于自然保护的各国家成员、其他合作机构和有关的科学工作者组成。建于1948年。多年来，它与世界野生生物基金会、联合国各机构、各区域性组织和其他重要团体密切合作,开展全球性自然资源保护活动,属下有包括116个国家的537个会员组织。联盟大会、理事会和各专业委员会是其管理机构。执行机构为秘书处，总部设在瑞士的格兰德。下设由150多名专家组成的6个专业委员会，即：生态委员会，教育委员会，环境规划委员会，环境政策、法律、行政管理委员会，国家公园及保护区委员会；另外还有各种特设小组或由著名专家为审议重大问题而组成的顾问小组。联盟在非洲、中南美洲、北美洲与加勒比海、东亚、西亚、澳大利亚及大西洋、东欧、西欧等 8个地区还设区域顾问。联盟秘书处负责指导、督促各委员会及各区顾问的工作；推动各项计划的实施；支持各种项目的实施；组织制订保护法规等。全体会员代表大会每3年召开一次,选举新的主席和执行主席，研讨各种有关自然保护的技术问题。1979年，中国以国务院环境保护办公室的名义参加这个国际组织。1984年10月 5日联盟理事会第15次会议，通过决议接纳中国野生动物保护协会为联盟非政符团体会员。
