natural fermentation

Upon these conditions , the flavor components of natural fermentation and inoculating fermentation sauerkraut were analysed comparatively.

在此条件下对自然发酵和接种发酵的风味成分进行了分析比较.

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Bacteria degumming, enzyme degumming and chemical degumming improve the quality of the degummed ramie fiber of natural fermentation to a certain extent.

细菌脱胶、生物酶脱胶和化学脱胶均在一定程度上改善了传统微生物脱胶的精干麻品质。

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The nitrite contents in pickles produced by inoculated fermentation or natural fermentation were compared.

对人工发酵和自然发酵泡菜中亚硝酸盐含量进行了对比分析.

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Strains of lactic acid bacteria from natural fermentation sauerkraut were separated and systematically identified.

从自然发酵的酸菜汁中分离出3株高产酸菌株，利用现代分析技术与经典分类法对上述三株高产酸菌株进行了系统的细菌学鉴定。

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AIM : To apply the natural fermentation technology to produce indigo.

目的: 研究青黛炮制中的微生物发酵工艺.

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Jammy Chai emphasizes on the fineness of natural fermentation.

致美斋讲究酿造纯天然的成色.

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Separation and Identification of Lactic Acid Bacteria from Natural Fermentation Chinese Sauerkraut Juice, and Screening of Fermentation Agent

自然发酵酸菜汁中乳酸菌的分离、鉴定及发酵剂的筛选

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And the quality of fermented blood sausage by inoculation was better than the product by natural fermentation due to obvious fermenting flavor, good palatability, high nutrition value. 4.

接种发酵血肠的品质优于自然发酵血肠的，其发酵风味明显、适口性好、营养价值高。

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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.

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

椰子水自然发酵条件对细菌纤维素生产的影响

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The Green Banana Experiments proved that the microorganisms in the natural fermentation liquid of young Bamboo for paper pulp making mainly were bacteria.

试验证实，嫩毛竹自然发酵过程中的微生物主要是细菌。

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

从自然发酵酸菜汁中可以分离出许多优良菌株。

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

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。

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We studied contents of secondary amines in Korean soybean paste made with natural fermentation method with purebred fermentation method.

本文对朝鲜族家庭用自然发酵法自制的大豆酱和用纯菌种发酵制做的大豆酱中的二级胺含量进行比较。

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AIM: To apply the natural fermentation technology to produce indigo.

前言：目的：研究青黛炮制中的微生物发酵工艺。

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The retting can be divided into three kinds of methods: natural fermentation, bacteria degumming and enzyme degumming.

微生物脱胶按其脱胶形式可分为传统微生物脱胶、细菌脱胶和生物酶脱胶三种。

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