- 更多网络例句与防止发酵相关的网络例句 [注：此内容来源于网络，仅供参考]
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With the fermenting very well,and improve Ethy1 caproate content by 500～800mg/L,and improve liquor quality by 2～3fens,and make the base liquor's characteristics of Luzhou-flavor liquor very well,Especially the additi.
在转型期间，添加活性干酵母和糖化酶，可以大大缩短转型期，在生产中添加活性干酵母，可以使主发酵期缩短2~5d，糟醅发酵更彻底，出酒率平均提高3.33%，同时，使酒中己酸乙酯平均提高500~800mg/L，酒质提2~3分，基酒具有很突出的浓香型主体香特征，特别是在度夏醅中使用，可以降低酒醅中的酸度，有效地防止掉排现象。
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Shandong Shengli Bioengineering Co., Ltd., Jining 272037, Shandong, China Abstract: The cause of infection in the process of avermectin production was studied from infected time, scope and bacterial type. The test method to check the infection caused by other bacteria was also raised. The ways to prevent infection was ascertained from preparation of microbial strain, air purification, medium disinfection, ductwork deployment and systematic dead angle cleaning. Meanwhile, adjustment measure was summarized in different infected period such as microbial strain, seed pot and yeastiness.
山东胜利生物工程有限公司，山东济宁 272073 摘要：从染菌的时间、类型、范围三方面探讨了阿维菌素发酵染菌的原因，提出了发酵过程中杂菌的检查方法，分别从菌种制备、空气净化、培养基灭菌、管路配置、系统死角清理等方面明确了防止发酵染菌的措施，得出了斜面菌种、种子罐、发酵罐不同时期染菌后的补救措施。
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In the fermentation material properties, loose 24-48 hours, days, 15 days of deodorization into fat, not only speed than the planimetric fermentation, and still more effectively prevents the fermentation of hydrogen sulphide, amine such harmful gas and bio-degradability of odorous gases, accord with environmental protection requirement, namely, and can produce good biological fertilizer.
发酵物料在这种松散物料性状下，24-48小时升温、三天除臭、15天左右成肥，不仅比深槽发酵速度快的多，还有效防止了发酵过程中硫化氢、胺气、吲哚等有害、恶臭气体的产生，即符合环保要求，又能生产上好的生物有机肥。
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Fermentated milk was widely enjoyed all over the world by its particular salubrious effects, abundant nutrition, freshing sourness and tender texture. This is a promising field for development of functional foods in the future lies in its important functions on the host for its health benefit and prophylactic effects.
发酵乳以其独特的保健作用和丰富的营养以及爽口的酸味和细腻的组织状态而倍受人们欢迎，在促进人体健康和防止疾病中发挥着重要的作用，是未来功能食品发展的重要领域。
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In the current study, the two additives were applied to silages to suppress re-fermentation by inhibiting the growth of deteriorating bacteria, and to conserve the nutritional value of silages maximally.
现将这两种添加剂分别应用于青贮饲料中，使其抑制腐败菌的生长，防止二次发酵的产生，最大限度的保存青贮原料中的营养成分。
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The results indicated that the regulation of the acidity of raw juice could prevent bacteria contamination and prolong 2～3 d shelf period under homothermal condition (temperature at 29 ℃), the addition of active dry yeast with high temperature tolerance (addition level as 0.1g/100 mL) could realize thick mash fermentation, the fermentation time should be controlled about 28 h, and sugar content of fermenting mash was 20.6 g/100 mL and the alcohol content of matured mash reached 12.8 %vol.
结果表明，调整原汁的酸度，能够防止杂菌污染，在29 ℃恒温条件下，可延长甜高粱榨汁的保存期至2～3 d；耐高温活性干酵母的加量为0.1 g/100 mL，并可实现甜高粱秸秆榨汁的浓醪发酵；发酵时间控制在28 h左右；高糖度发酵醪含糖量为20.6 g／100 mL，成熟醪酒精度达12.8 %vol。
- 更多网络解释与防止发酵相关的网络解释 [注：此内容来源于网络，仅供参考]
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mutage：防止发酵进行
mutability 突变可能性;可突变性 | mutage 防止发酵进行 | myristic aldehyde 肉豆蔻醛;十四(烷)醛
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mutage：防止发酵
mustard oil 芥菜油 | mutage 防止发酵 | mute 弱音器
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mustard oil：芥菜油
mustard 芥末 | mustard oil 芥菜油 | mutage 防止发酵