Study on preservation of acetic acid bacteria by freezing dry
醋酸菌菌种的冷冻干燥保藏研究
Pricked. Term applied to wines spoiled by acetic acid bacteria.
尖刺感的用于描述葡萄酒受醋酸菌侵害而变质。
Study on the Improvement of Preservation Conditions for Acetic Acid Bacteria
醋酸菌菌种保藏条件改进
Study on mutant strain of thermotolerant and high ethanol tolerant acetic acid bacteria
耐高温耐高酒度醋酸菌突变株的选育
During each production procedure of grape wine, acetic acid bacteria contamination easily occurs.
在葡萄酒生产过程的各个环节都可能受到醋酸菌的污染。
Study on improvement of preservation method for acetic acid bacteria and its preservation duration
醋酸菌菌种保藏方法的改进及保藏期限的研究
This harmful bacterium can be inhibited by adding large quantity of1.01 acetic acid bacteria in the tower.
可以采用大量的1。01醋酸菌群抑制海月的生长与繁殖。
When ethanol is exposed to air and the action of vinegar bacteria, it is converted into acetic acid and water.
当乙醇暴露于空气中受醋酸细菌的作用时便变成醋酸和水。
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