Application of traditional fermentation technology

The production of (1) fruit wine needs to be carried out in an anoxic environment with the temperature of 18℃ ~ 25℃, while the production of fruit vinegar needs to be carried out in an aerobic environment with the temperature of 30℃ ~ 35℃. Therefore, when the fermentation device is changed from fruit wine brewing to fruit vinegar brewing, the fermentation temperature should be raised first, and gas should be introduced through the air inlet at the right time.

(2) The microbial culture medium is usually sterilized by high-pressure steam, that is, at the pressure of 100kPa and the temperature of 12 1℃, it is sterilized for 15 ~ 30 minutes, and then when the culture medium is cooled to 50℃, the plate is poured near the flame of alcohol lamp.

(3) In the tissue culture of chrysanthemum, the newly sprouted lateral branches above the stems of non-flowering plants are generally selected; Generally, the pH is controlled at about 5.8, the temperature is controlled at 18 ~ 22℃, and the sunlight 12h ... The key factors that determine plant dedifferentiation and redifferentiation are the types and proportions of plant hormones, especially the synergistic effect of auxin and cytokinin is very important in the process of tissue culture.

(4) According to the characteristics of plant raw materials, the extraction methods of plant aromatic oil include distillation, pressing and extraction. Squeezing is often used to extract orange peel essential oil. In order to improve the oil yield, it is necessary to dry the orange peel, remove water and soak it in lime water.

So the answer is:

(1) Fermentation temperature ventilation?

(2) 12 1? 50

(3) No flowering? 5.8? Dedifferentiation? Redifferentiation?

(4) squeezing? whitewash