本文从发酵控制的角度，用“量”的概念阐述了如何合理、准确地控制发酵度的问题。
How to control the attenuation of the beer reasonably and accurately is studied from fermentation control with the quantitative concept.
因此预计通过遗传改造和发酵控制提高丙酮酸脱氢酶的活性可能会进一步提高虾青素的产率。
The production of astaxanthin can be improved from the genetic manipulation and fermentation control by enhance the activity of pyruvate dehydrogenase.
目的：以黄色短杆菌XV0505为生产菌株，探讨发酵培养基和发酵控制条件对L-缬氨酸的产量和糖酸转化率的影响。
Objective:Using Brevibacterium flavum XV0505 as production strain, the influence of fermentation medium and fermentation conditions on the yield and glucose acid invert ratio of L-valine were studied.
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