starter culture
英 [ˈstɑːtə(r) ˈkʌltʃə(r)]
美 [ˈstɑːrtər ˈkʌltʃər]
网络 发酵剂; 发酵剂的概念; 起子培养物; 培养物; 发酵剂培养物
双语例句
- Application of starter culture and enzyme in fermented sausage
发酵剂和酶制剂在发酵香肠中的应用 - In this paper, the sausage was inoculated with microbial starter culture that selected from traditional ham.
利用从传统火腿中分离、筛选的微生物发酵剂对香肠进行发酵试验。 - The study on sausage starter culture is more in home and abroad at present, which has entered into the stage of commercialization, but the reports about starter culture of ham and brawn are less.
目前国内外对香肠发酵剂的研究较多，已进入商业化阶段，但对火腿、腌肉发酵剂的报道很少。 - Freeze-drying is a key technology during the production of starter culture of lactic acid bacteria.
冷冻干燥是生产商品化乳酸菌发酵剂的一项关键技术。 - Post-acidification is one of the most important factors affecting starter culture selection for the production of yogurt.
在发酵剂菌种筛选过程中，其后酸化作用是考核的重要指标之一。 - Starter culture was screened and volatile flavours were compared between inoculated fermentation pickle and natural fermentation pickle.
筛选合适的发酵剂，人工接种泡菜并与自然发酵泡菜中的风味物质测定比较。 - What is a starter culture?
什么是发酵剂培养物？ - The meat starter culture is widely applied in the meatpacking because of its unique physiological function.
发酵剂以其具有独特的生理功能，被广泛应用于肉制品中。 - Even those winemakers most determined to rely only on ambient yeasts tend to keep a small culture of them in a refrigerator from one year to the next so that they can add a starter culture to get the first fermentation going.
即使是决心只使用环境酵母的酿酒师，也会年年在冷藏室里贮存少量的酵母培养物，以便初期发酵能够顺利进行。 - Research of Crux Technology on Preparing High-activity Concentrated Yoghourt Freeze-dry Starter Culture
高效浓缩型酸奶冻干发酵剂制备关键技术研究 - The survival of bacteria of freeze-dried starter culture of yoghurt was 70% over after experiencing freeze-drying, when the time of pre-freezing was less than 24 hours, and time to 192 hours, the survival of bacteria markedly decline, only 48%.
预冻时间小于24h，菌体冻干后的存活率保持在70%以上；预冻时间超过24小时，菌体的冻干存活率显著下降，预冻192h后降低到48%。 - The experiment found that the fermentation performance of the yoghurt starter culture of Tianzhu alpine pasture was better than that of several kinds of starter culture.
将从甘肃天祝牧区采集的酸奶样品及兰州市几种市售酸奶制作为酸奶发酵剂，对比它们的发酵性能，牧区酸奶发酵剂性能较优。 - Determing of the fermentation performance of the yoghurt starter culture in alpine pasture in Tianzhu, Gansu
甘肃天祝牧区酸奶发酵剂发酵性能的研究 - Study on the Microbial Flora in the Process of Sichuan Type Sausage Fermentation and Starter Culture of Sausage
川味香肠发酵过程中微生物区系及发酵剂的研究 - With the rapidly development of fermented dairy product industry, It's very important to research and develop high activity concentrated yoghourt starter culture for promoting the industrial process of lactic acid bacteria starter and development of fermented dairy industry.
随着我国发酵乳制品工业的迅猛发展，积极研究并大力开发高效浓缩型酸奶发酵剂，对于推动我国乳酸菌发酵剂产业化进程，促进我国发酵乳制品工业的发展，具有重要的意义。 - Applications and developments of DVS starter culture in China
DVS乳酸菌种在我国的应用及其开发研制 - The Selection of Freeze-dried Medium for Concentrated Lactic Acid Bacteria Starter Culture
浓缩乳酸菌发酵剂冷冻干燥介质的选择 - The aim to the paper was that exploring the new technology for producing high activity lyophilized starter culture of yoghurt, finding out the key factor that leading the loss of activity of starter culture.
本论文主要是探索制作高活性酸奶冻干发酵剂的工艺，找出减少冻干发酵剂活性损失的关键点。 - In order to control the contamination of undesired microbes, pH of starter culture was adjusted with the whey from the process.
该文用黄水调节培养基pH值的方法来控制杂菌污染。 - Present Status of Concentrated Lactic Acid Bacteria Starter Culture
浓缩乳酸菌发酵剂的现状 - Study on High Effective Lyophilized Lactic Acid Direct Vat Starter Culture Concentrates in Fermented Vegetables
泡菜活性直投式乳酸菌发酵剂的研究 - Lactobacillus casei and micrococcus roseus were used as starter culture to produce fermented sausage with mutton and studied the physico-chemistry property of sausages.
采用干酪乳杆菌和玫瑰色微球菌按一定比例混合的组合发酵剂生产羊肉发酵香肠，并对其理化性质进行了研究。 - Study on High Activity Lyophilized Starter Culture of Yoghurt
高活性酸奶冻干发酵剂的研究 - Screening Test of Starter Culture on Raising the Content of Protein in Citrus Meal with Microorganism Fermentation
微生物发酵柑桔渣提高粗蛋白含量的菌种筛选 - Maillard reaction could be used to identify liquor flavor types and to define liquor starter culture temperature and temperature time constent and to check liquor product quality.
可利用非酶褐变反应鉴别酒曲培制温度及中挺时间、白酒香型和检测产品质量。 - Lactobacillus acidophilus were used as starter culture for pre fermenting lean meat which was used in fermented pork hamburg cake.
用嗜酸乳杆菌作为发酵剂，对猪肉汉堡饼中的精肉进行前发酵，分析了不同工艺条件对制品的质构、色泽和风味的影响。 - The incubation time of traditional method is long, the starter culture is easily contaminated and the culture preserved condition is strict, which has increased the production cost, moreover the yield is low.
传统微生物法发酵时间较长，菌种易被污染，菌种保藏条件严格，加大了产品的生产成本，而且产品的产率较低。 - However, the starter culture used for meat fermentation depends on import right now, which perhaps will be a limited factor for development of fermented meats.
不过，目前国内生产发酵肉制品所使用的微生物发酵剂均依赖进口，这可能成为我国发酵肉制品规模化生产的制约因素。 - It indicate that starter culture does not influence on the flavor and the quality of Brassica juncea, but speeds up the formation of flavor, shortens the period of production, cuts down the cost, and rises the security of the Brassica juncea products.
表明，接种发酵对榨菜风味、品质无明显影响，但加快榨菜风味的形成，缩短了榨菜的生产周期，降低了产品的成本，同时提高榨菜产品的安全性。 - Though the study of centrifuge and freeze drying, we can provide reference for its used as starter culture.
通过对离心和冻干条件的确定，可以为其在发酵剂中的应用提供参考。