传统发酵 meaning in Chinese
traditional fermentation
Examples
- Analysis on the nitrogen components in chinese traditional fermented soybean products
对中国传统发酵豆制品中各种含氮组分的分析 - Exploitation and utilization of microbial resources in chinese traditional fermented soybean products
中国传统发酵豆制品中微生物的发掘与利用 - It has an intense balsamic aroma and is sirupy and dense , as are the best 12 - 15 years old traditional balsamic vinegars . sourced from a small italian company
它带著馥郁芬香的香脂味，如糖浆般浓厚，拥有传统发酵过十二至十五年的陈年香脂醋的佳酿特色。 - It has an intense balsamic aroma and is sirupy and dense , as are the best 12 - 15 years old traditional balsamic vinegars . sourced from a small italian company . a delicacy
它带著馥郁芬香的香脂味，如糖浆般浓厚，拥有传统发酵过十二至十五年的陈年香脂醋的佳酿特色。 - This paper describes several latest industrial microbial technologies in detail , which are the synthesis of the chiral diols by epoxide hydrolase from microbie , cofactors regeneration for redox with fdh , production of nano / micro wire by the phage display , metabolic network rebuilding for conventional fermentation and the application of the organic solvent tolerance and the metagenomics technology
本文综述了几项最新的工业微生物技术，主要包括：微生物环氧化水解酶催化合成手性二醇、微生物甲酸脱氢酶用于再生氧化还原反应的辅因子、通过噬菌体展示技术得到纳米级金属丝、代谢网络改造和重建用于传统发酵生产以及有机溶剂耐受菌和宏基因组技术的应用。