机译:使用乙醇耐乙酸细菌的高乙醇发酵改善西瓜醋的风味和质量
Hubei Collaborative Innovation Center for Industrial Fermentation Research Center of Food Fermentation Engineering and Technology of Hubei Key Laboratory of Fermentation Engineering (Ministry of Education) Hubei University of Technology Wuhan 430068;
Hubei Collaborative Innovation Center for Industrial Fermentation Research Center of Food Fermentation Engineering and Technology of Hubei Key Laboratory of Fermentation Engineering (Ministry of Education) Hubei University of Technology Wuhan 430068;
Hubei Collaborative Innovation Center for Industrial Fermentation Research Center of Food Fermentation Engineering and Technology of Hubei Key Laboratory of Fermentation Engineering (Ministry of Education) Hubei University of Technology Wuhan 430068;
high ethanol fermentation; ADH and ALDH; watermelon vinegar; flavor; quality;
机译:使用乙醇耐乙酸细菌的高乙醇发酵改善西瓜醋的风味和质量
机译:醋贝中耐乙醇和耐高温乙酸细菌的筛选与鉴定
机译:从工业发酵醋中定向分离耐乙醇的乙酸细菌。
机译:以食用酒精为原料的醋酸菌高浓度制醋
机译:酒中乙酸细菌对二氧化硫的敏感性及其对酿酒过程中酵母发酵的影响
机译:日本生产的米醋和糙米醋的传统乙酸发酵中的乙酸细菌特征
机译:日本生产的米醋和糙米醋的传统乙酸发酵中的乙酸细菌特征
机译:通过乙酰乙酸乙酯生产乙醇溶液中的乙酸和γ射线照射对细菌的影响