综述了代谢分析在丙酮酸发酵工艺优化中的研究应用进展。
The intracellular flux and it's use in optimization of fermentation were reviewed.
方法：以甘薯淀粉废水为发酵基质，进行菌株筛选、发酵工艺优化及油脂成分的气相色谱分析。
Methods:using starch waste water as fermenting medium, strains screening, fermenting technics optimization, GC analysis of oils were studied.
该文对产丁二酸放线杆菌的发酵工艺优化，为工业规模的农作物秸秆生物转化制备丁二酸提供重要指导。
It is very important to optimize the fermentation technology of Actinobacillus succinogenes for the industrial bioconversion of succinic acid from crop straw.
本文对苹果渣固体发酵生产黄腐酸工艺及产物分离提取条件进行了优化研究。
The technology of solid state fermentation and extraction of Fulvic acid with apple pomace has been studied.
研究了接种量、发酵温度与时间、氮源等因素对以陈化稻米为原料，黑曲霉液态发酵法生产柠檬酸的影响，并优化了工艺。
The effects of inoculums, fermentation temperature and time, and nitrogen source on production of citric acid from aged paddy rice by liquid-state fermentation of Aspergillus niger were studied.
目的获取普鲁兰糖产量高且色素分泌少的突变菌株，优化普鲁兰糖的发酵工艺。
Objective To obtain mutant strains of high production of pullulan and low secretion of pigment and optimize fermentation process of pullulan.
产物分析结果表明：采用优化工艺进行发酵，发酵后稻草粉的纤维素含量为22.34%；粗蛋白含量达22.08%，可溶性糖含量为3.87%。
The analysis of the fermented product showed that the content of cellulose in straw powder was 22.34%, crude protein 22.08% and soluble sugar 3.87% after fermentation by using optimized process.
结论随着洛伐他汀产生菌的分子、细胞水平基础研究的加强，其发酵工艺的优化将更有意义。
Conclusion With the advances of basic research about fungi producing lovastatin in the molecule and cell level, the optimization of lovastatin fermentation technology shows more significance.
本文将结合现代生物技术手段，研究豆瓣酱的制曲，发酵过程，优化工艺。
In this paper will combined with the modern bio-technique, research the process of koji-making, fermentation of bean sauce, optimization technology.
结论优化了木糖醇的发酵工艺。
为进一步研究和提高目前杜仲叶胶生产中所采用的自然发酵效果提供实验依据，并为杜仲叶胶提取工艺优化提供理论指导。
Experimental basis for studying and enhancing the nature fermentation effect at present was provided, the theory instruction for optimizating the extracting guttapercha craft was provided also.
在实验中，对各项工艺进行优化，确定出发酵的时间及山杏醋饮料的最佳配方。
In the experiments, the process was optimized, the fermentation time determined, and the optimal formula worked out.
采用诱变获得的谷氨酰胺高产菌株SH77，对谷氨酰胺代谢控制发酵的工艺条件进行最优化试验。
We made an experiment of optimization on the technological conditions of glutamine metabolic ally controlled fermentation by high production glutamine strain SH77 which was obtained by mutation.
本论文运用基因组重排技术对多杀菌素产生菌进行选育，并优化了其发酵工艺，最后进行了2。
In this paper, we are aimed to improve the spinosyn-producing strain by genome shuffling, optimization of fermentation process and scale-up of fermentation processes in 2.
本研究对大米的加水量、菌种的种类及比例、发酵条件等进行了选择和优化，确定了最佳工艺条件。
In this study, the optimal techniques was confirmed, including the quantity of water used for cooking rice, variety of lactic bacteria and the conditions of fermentation.
本实验在选育高产菌株及优化培养基的基础上，通过探索德氏乳杆菌的发酵工艺提高其乳酸产量。
This experimental work was primarily on the fermentation techniques of lactic acid, trying to enhance the production of lactic acid by mutation of the strain and optimization of the culture medium.
采用自行分离纯化的酵母菌y 1、乳酸菌r 3、醋酸菌c 5进行纯种混合发酵生产红茶菌饮料，并对发酵工艺条件进行优化。
Kombucha was fermented with pure strains of yeast Y1, lactobacillus R3 and acetobacter C5, and the technical conditions of fermentation were optimized.
结果表明，优化发酵工艺条件可提高青稞酒的出酒率，对酒的色泽、口感等感官质量无影响；
The results indicated that the optimization of fermentation technical conditions could increase the output of highland barley wine with no adverse effects on wine color and wine taste.
目的：对黑曲霉WP124发酵产橙皮苷酶的工艺条件进行优化，旨在为利用酶法改造橙皮苷打下基础。
Objective: In order to modify the structure of hesperidin, the fermentation conditions of hesperidinase by Aspergillus niger WP124 were optimized.
本实验对原辅材料的选择、酵母菌种的分离选育、制麦、糖化、发酵、贮酒、过滤等关键环节的工艺参数进行了优化设计。
The experiment upgrades the key technique indexes including selection of materials, development of ferment, malt production, glucose, ferment, storage and filter.
用正交试验的方法对皱盖假芝深层液体发酵液粗多糖提取工艺条件进行优化，研究了温度、时间、酸碱条件对其的影响。
And the process of polysaccharide extracting of Amauroderma rude was optimized by orthogonal design based on three factors temperature, time and pH.
通过对酒精和醋酸发酵后酒度、酸度、糖度和还原糖等成分的测定，研究了液体发酵法酿制蕃茄醋的生产工艺，并优化了发酵条件。
The processing of tomato vinegar were determined by the analysis of the degree of alcohol, acidity and sugar. The liquid fermentation conditions of tomato vinegar were optimized.
要实现秸秆高效厌氧消化和工程应用，需要解决秸秆预处理技术、专用反应器研制和发酵工艺参数优化三个关键技术问题。
It is necessary to successfully develop pretreatment technology, design specific bioreactor, and determine optimal technological parameters before efficient biogasification of crop stalks is achieved.
以乳清粉为原料研制出益生菌发酵乳清饮料，优化了包括菌种配比、发酵条件和稳定性在内的工艺与配方。
Whey powder was fermented by probiotics to produce beverages. The technology and formula were optimized including bacteria ratio, fermentation condition and stability.
比较了两种方法和载体性能，并优化发酵工艺。
The performance of the two carriers was compared and the fermentation techniques were optimized.
海洋生物酶发酵各生产工艺参数的归档、优化和控制等功能的实现，以西门子PLC程序的编写和人机界面的组态为基础。
Therefore, the optimization control based on siemens PLC, as well as the realization of WinCC configuration monitoring software is focused on the issue of this paper.
海洋生物酶发酵各生产工艺参数的归档、优化和控制等功能的实现，以西门子PLC程序的编写和人机界面的组态为基础。
Therefore, the optimization control based on siemens PLC, as well as the realization of WinCC configuration monitoring software is focused on the issue of this paper.
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