natural fermentation 中文意思是什麼

natural fermentation 解釋
自然發酵
  • natural : adj 1 自然界的；關于自然界的。2 天然的；未開墾的；野生的。3 固有的 生來的 天賦的（opp acquired）...
  • fermentation : 大騷亂
  1. The thesis, application environment study of animalcule fermentation process modeling and controlling, is a part of the project, application environment study of antibiotic fermentation process modeling and controlling which is sponsored by natural science fund of tianjin city

    本課題「微生物發酵過程建模及控制開發環境的研究」是天津市自然科學基金資助項目「抗生素發酵過程建模及控制開發環境的研究」的子項目。
  2. Our distillery had fully explored the chinese millennium traditional technologies of wine brewage, the wine used microbes in 100 - year - old cellar to cause natural fermentation, it has the characteristics of aromatic flavour, soft and sweet taste, harmonious aroma and long aftertaste

    本酒坊充分挖掘中國千年釀酒傳統工藝，利用百年老窖中的微生物自然發酵，具有芳香濃郁，錦軟甘冽，香味協調，餘味悠長的獨特風格。
  3. The main products of the company are : blood lipoid - reducing powder of red kojic rice 、 natural pigment of red kojic rice 、 nutritious beverage and lyophilized powder of 《 boda sun light black tea fungus 》 which is the first tea - beverage of fermentation type in china

    本公司主要產品有：降血脂紅曲粉、高色價降脂紅曲粉、發酵型茶飲料《博大陽光紅茶菌》及其功能性膠囊和健康含片。
  4. Results : contents of genistein and daidzein in ssp by pure breed fermentation were all higher than by natural fermentation

    結果：純種發酵淡豆豉中染料木素和大豆黃素的含量均高於自然發酵。
  5. Methods : contents of the isoflavones ( genistein and daidzein ) in ssp by pure breed fermentation and natural fermentation were collated by hplc

    方法：以高效液相色譜法分別測定自然發酵和純種發酵淡豆豉中染料木素和大豆黃素的含量並進行比較。
  6. Existing applications include inspection of food, grading quality of food, fish inspection, fermentation control, checking mayonnaise for rancidity, automated flavor control, monitoring cheese ripening, verifying if orange juice is natural, beverage container inspection, microwave oven cooking control and grading whiskey, etc

    現有的應用包括食品檢查、食品質量定級、魚肉檢查、發酵控制、檢查蛋黃醬的變質、自動化調味控制、監測乳酪成熟過程、證明桔汁是否是天然的、飲料容器檢查、微波爐烹好控制和威士忌酒分級等。
  7. In such a natural fermentation, a complex succession of changes take place in the yeast population.

    在這種自然發酵過程中，酵母區系發生一系列復雜的變化。
  8. Cherokee rose is a natural fruit used to produce liquor and the relative technical operations are simple including raw materials treatment, fruits grinding, steaming, starter preparation, cooling and bacteria culture, barrel entry fermentation, and steamer - filling roasting etc

    摘要金櫻子，屬自然生長的一種果實，利用其釀造白酒的生產工藝操作簡單，包括原料處理、果實粉碎、蒸料、曲藥配製、攤涼培菌、入捅發酵、入甑烤酒等工序。
  9. In china, tannase is obtained normally by the fermentation of natural aspergillus strains. the cell wall structure of this microorganism is very complex and the tannase was fixed tightly between the cell wall and the plasma membrane, which made the extraction and purification of this enzyme very difficult

    目前國內單寧酶的生產主要是依靠麴黴的發酵來進行，由於麴黴的細胞壁結構比較復雜，而單寧酶是一種胞內酶，牢固地結合於細胞的細胞壁與細胞膜之間，這使得發酵后的分離純化工作非常繁瑣。
  10. Improving the quality of moromi and the ratio of raw sauce output by the way of change the brew condition 、 the way of administration 、 strains of production, the quantity and the concentration of the koji making mixture salt water in the process of high salt diluted state fermentation to make high natural brew soy sauce

    本文通過改變和調整高鹽稀發酵醬油工藝的發酵條件、管理方法、生產菌種以及拌曲鹽水量、濃度等達到提高醬醪質量及生醬油出品率的目的，從而生產出高檔本釀造醬油。
  11. Natural sweet juice is a mixture of polyols produced by the extraction and fermentation from natural plants

    摘要天然甜味汁是多種天然植物中提取和生物發酵生成的多元醇，經科學配比精製而成。
  12. The microflora and compositions of the koji produced by natural fermentation were analyzed with isolation of microbes by plate dilution

    摘要利用平板稀釋分離實驗，對自然制曲成熟的曲料做微生物菌相及組成進行了分析。
  13. The characteristics of natural cellulose were analyzed, the key techniques ( pretreatment, saccharification and fermentation etc. ) of bio - fuel alcohol by different kinds of cellulose were compared, the present status of bio - fuel alcohol production by cellulose was summed up, and its development trend was discussed

    摘要分析天然纖維素的資源特徵，比較各種纖維素生物燃料酒精生產工藝中的預處理、糖化和發酵等關鍵工藝環節的技術特點，綜述了以纖維素為原料生產纖維素生物燃料酒精技術的現狀，討論了該技術的發展方向。
  14. Study on fermentation of natural red pigment with immobilized cell utilizing vermicelli processing wastewater

    固定化細胞粉絲廢水發酵天然紅色素的研究
  15. Effect of natural spices on the fermentation and quality of mead

    不同天然香料物質對蜂蜜酒發酵及品質的影響
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