利用液体深层发酵技术生产食用菌的菌丝体和生理活性物质一直是食用菌研究的热点之一。
Using submerged technique to produce physiological active substances has been considered one of the focuses in edible mushroom research.
以树莓为主要原料，葡萄酒活性干酵母为发酵菌种，采用液态深层发酵技术酿造树莓果酒。
Using raspberry as the raw material and grape wine active dry yeast as starter, raspberry wine was produced by submerged fermentation.
一种深层液体发酵法生产富硒金针菇粗多糖原粉的方法，属于生物工程技术领域。
A method for preparing golden mushroom thick polyoses original powder full of selenium by deep liquid fermentation method belongs to biological project technical field.
苹果原汁采用深层醋酸发酵及固定化醋酸发酵技术可酿造出具有苹果酸味、香气及色泽特征的优质果醋。
High quality apple vinegar which have good acid tastes, aroma and color characteristics of apple can be produced by utilizing deep acetic acid fermentation and immobilized cell fermentation process.
苹果原汁采用深层醋酸发酵及固定化醋酸发酵技术可酿造出具有苹果酸味、香气及色泽特征的优质果醋。
High quality apple vinegar which have good acid tastes, aroma and color characteristics of apple can be produced by utilizing deep acetic acid fermentation and immobilized cell fermentation process.
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