semi-solid low-temperature fermentation 半固态低温发酵
low w temperature fermentation 低温发酵
low temperature long term fermentation 低温长时间发酵
fermentation at low temperature 低温发酵
fermentation in low temperature 中低温发酵
fermentation under low temperature 低温发酵
fermentation with low temperature 低温发酵
slow fermentation in low temperature 利用低温缓慢发酵
It USES the best quality natural materials to rigorous process control, through natural fermentation, which lead to low temperature storage.
它采用质量最佳的纯天然材料，以严谨的工艺控制，通过自然发酵，低温储藏而酿成。
The temperature and yeast strain both were the major factors which effected the stability of flavonoid glycosides during the low temperature and high temperature fermentation.
温度和菌种分别是低温和中温发酵过程中影响果酒黄酮苷稳定性的主要因素。
CONCLUSION: Make use of low temperature induction, the formation of inclusion body had been reduced in the course of fermentation of E. coli.
结论：低温诱导可减少大肠杆菌发酵中包含体的形成。
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