BREW(Binary Runtime Environment for Wireless)是基于CDMA网络的增值业务开发运行的基本平台。在该平台进行手机游戏开发的过程中总结出一种程序框架,此框架借鉴了目前成熟的MFC(Microsoft Foundation Class Library)架构,对BREW游戏...BREW(Binary Runtime Environment for Wireless)是基于CDMA网络的增值业务开发运行的基本平台。在该平台进行手机游戏开发的过程中总结出一种程序框架,此框架借鉴了目前成熟的MFC(Microsoft Foundation Class Library)架构,对BREW游戏开发中常用的接口进行了封装。在游戏开发中应用该框架可以增加代码的复用率,提高程序开发的效率,使代码更易于维护。展开更多
[Objective] The paper was to compare the quality of apple vinegars prepared by different methods and screen an optimum brewing method for apple vinegar production. [Methed] The quality of apple vinegar brewed by three...[Objective] The paper was to compare the quality of apple vinegars prepared by different methods and screen an optimum brewing method for apple vinegar production. [Methed] The quality of apple vinegar brewed by three traditional brewing methods and a new method developed by our previous work was analyzed. Three traditional methods were solid state fermentation （SSF）, liquid state fermentation （LSF） and immobilized microorganism fermentation （IMF）, and the new method was multi-microorganisms co-immobilization technology（MMCT）, which used co-immobilized beads of ethanol-producing yeast, aroma-improving yeast and lactic acid bacteria （with a ratio of 6：3：1） for alcoholic fermentation and then used immobilized acetic acid bacteria for vinegar fermentation. [Result] The general quality of apple vinegar brewed by MMCT was superior to the others. Its total acidity reached to 3.845 g/100 ml, unvolatile acidity was about 0.600 g/100 ml, amino-nitrogen was higher than 0.510 g/100 ml, and the composing of flavor compounds was almost similar to that of SSF brewed apple vinegar. [Conclusion] The MMCT method was proven to be the optimum one for high quality apple vinegar brewing and might be widely used in the future.展开更多
文摘BREW(Binary Runtime Environment for Wireless)是基于CDMA网络的增值业务开发运行的基本平台。在该平台进行手机游戏开发的过程中总结出一种程序框架,此框架借鉴了目前成熟的MFC(Microsoft Foundation Class Library)架构,对BREW游戏开发中常用的接口进行了封装。在游戏开发中应用该框架可以增加代码的复用率,提高程序开发的效率,使代码更易于维护。
文摘[Objective] The paper was to compare the quality of apple vinegars prepared by different methods and screen an optimum brewing method for apple vinegar production. [Methed] The quality of apple vinegar brewed by three traditional brewing methods and a new method developed by our previous work was analyzed. Three traditional methods were solid state fermentation （SSF）, liquid state fermentation （LSF） and immobilized microorganism fermentation （IMF）, and the new method was multi-microorganisms co-immobilization technology（MMCT）, which used co-immobilized beads of ethanol-producing yeast, aroma-improving yeast and lactic acid bacteria （with a ratio of 6：3：1） for alcoholic fermentation and then used immobilized acetic acid bacteria for vinegar fermentation. [Result] The general quality of apple vinegar brewed by MMCT was superior to the others. Its total acidity reached to 3.845 g/100 ml, unvolatile acidity was about 0.600 g/100 ml, amino-nitrogen was higher than 0.510 g/100 ml, and the composing of flavor compounds was almost similar to that of SSF brewed apple vinegar. [Conclusion] The MMCT method was proven to be the optimum one for high quality apple vinegar brewing and might be widely used in the future.
