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英语翻译哪位网友帮忙翻译一下下面这部分摘要,请不要用翻译软件翻译,那种软件翻译出来的结果根本没有用,本试验选取植物乳杆菌

来源:学生作业帮 编辑:拍题作业网作业帮 分类:英语作业 时间:2024/04/30 21:00:27
英语翻译
哪位网友帮忙翻译一下下面这部分摘要,请不要用翻译软件翻译,那种软件翻译出来的结果根本没有用,本试验选取植物乳杆菌、纳豆芽孢杆菌、酵母菌三种菌种组合成四种发酵剂,通过对发酵剂的耐盐性、香肠的亚硝酸盐含量、pH 值变化、感官品质等方面进行分析,筛选出能够快速发酵并使发酵香肠风味品质俱佳、有一定保健作用的发酵剂.研究结果表明,第二组即植物乳杆菌、纳豆芽孢杆菌以1:1比例组成的发酵剂耐盐性较好,其发酵的香肠在成熟过程中PH值在前期下降缓慢,利于菌种大量繁殖,中期、后期迅速下降,有效抑制了杂菌的生长,成熟后的香肠亚硝酸含量为3.53mg/kg,为四组发酵剂中最低,感官评分为89.0分,为四组中最高.由此认为第二组发酵剂为是良好的发酵肉制品发酵剂.
This test to select plant lactobacillus,bacillus,bean sprouts,three strains
of yeast into four kinds of culture through the provides resistance to salt,
sausage nitrite content,pH value change,analyzes the sensory quality screening
can fast fermentation and flavor of fermented sausage quality are good,have
health care function,starter cultures study shows that the second plant
lactobacillus,bean sprouts of bacillus 1:1 proportion of yeast has good
resistance to salt the fermented sausage ripening pH early strains fell slowly
to a large number of breeding season,the period of rapid decline effectively
inhibit the growth of the bacterial mature sausage nitrite content of 3.53 mg/kg
of four groups of yeast low high sensory scoring 89.0 points in four groups
which the second group culture fermented meat good provides