机译:氧气和多种营养物质影响开菲尔水发酵工艺
Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel;
Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University;
Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University;
Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel;
Water kefir; Yeasts; Lactic acid bacteria; Acetic acid bacteria; Bifidobacteria; Nutrient; Oxygen;
机译:水kefir谷物inoculum确定了所得水的特性Kefir发酵过程
机译:在香港三种截然不同的水域中,不同的水动力过程对水质(营养素,溶解氧和浮游植物生物量)进行调节
机译:添加营养素对甘蔗和甜高粱品种发酵过程中乙醇浓度的影响
机译:CO衬底,技术因素对市政废水污泥发酵过程的影响
机译:香港水域浅水区与深水区底部水层中溶解氧的动态变化和底层营养的释放。
机译:接种物和衬底的类型和浓度以及氧气的存在冲击水kefir发酵过程
机译:胚芽浸入水作为营养源,以改善修饰玉米干磨削过程的玉米砂粒的发酵