It USES the best quality natural materials to rigorous process control, through natural fermentation, which lead to lowtemperature storage.
它采用质量最佳的纯天然材料,以严谨的工艺控制,通过自然发酵,低温储藏而酿成。
2
The temperature and yeast strain both were the major factors which effected the stability of flavonoid glycosides during the lowtemperature and high temperature fermentation.
温度和菌种分别是低温和中温发酵过程中影响果酒黄酮苷稳定性的主要因素。
3
CONCLUSION: Make use of lowtemperature induction, the formation of inclusion body had been reduced in the course of fermentation of E. coli.