With the optimum NR concentration of 00 μmol/L and applied voltage of .0 V, the lactic acid production with haddock hydrolysate (as % of control) increased .7% and the final pH value was .00, after 8 hours fermentation.
With the optimum NR concentration of 00 μmol/L and applied voltage of .0 V, the lactic acid production with haddock hydrolysate (as % of control) increased .7% and the final pH value was .00, after 8 hours fermentation.
在最适的中性红浓度(00μmol/L)和电压(.0V)条件下,鳕鱼下脚料水解液经8h的发酵后乳酸量提高了.7%,最终pH值为.00.