Adding bacterial cellulose to fresh milk to ferment, the optimum fermented condition was studied by orthogonal experiment.
把细菌纤维素添加到鲜奶中进行发酵，采用正交实验设计确定乳酸菌发酵的最佳条件。
2
It is studied in this paper that the ferment time, dry material concentration, and so on, affect the texture properties of soy-milk yogurt, and the mechanism is also made.
研究了发酵时间、乳酸菌配比等对大豆酸奶的质构性能影响，并进行机理探讨。
3
The article studies the way that produces the mungbean milk using mungbean, and produces the ferment drink by adding the bacterium lactate in mungbean milk.