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.
通过与传统发酵法作比较，探索两种酢辣椒中微生物数量的变化关系，为酢辣椒的大规模工业自动化生产提供理论参考。
Compared with traditional ferment methods, the change of the amount of microorganism provides the theoretic basis to develop cosmically industrialized autoimmunization produce.
本发明制作功能性牛奶酒的发酵工艺简单，发酵周期较短，成本较低，适于大规模工业化生产。
The fermentation process of preparing the functional kefir is simple with shorter fermentation period and lower cost. Thus, the fermentation process is applicable to mass industrial production.
应用推荐