Acetic acid bacteria

基本解释

Rye dough leavening is achieved by a sour dough formulation which includes lactic and acetic acid bacteria.
黑麦面团的发酵可通过使用乳酸菌和乙酸菌来酸化面团来完成。
The technical points cov-ered the following aspects:the proliferation and culture and acclimatization of acetic acid bacteria;
工艺要点有：醋酸菌的增殖培养与驯化；啤酒废酵母水解液制备；
The paper primarily discussed the changes of yeast, lactic acid bacteria, acetic acid bacteria, coliform during steamed bread dough fermentation.
探讨馒头面团长时间发酵过程中的酵母菌、醋酸茵、乳酸菌、大肠杆菌等微生物的变化。

醋酸菌
The growth curve of acetic acid bacteria was similar with that of yeast.
在培养过程中醋酸菌和酵母菌的生长曲线相似。
生物学
醋酸菌
Firstly,experiments were designed to isolated acetic acid bacteria from vinegar paste.
本文首先进行了分离醋酸菌的试验。
乙酸菌
乙酸细菌