采用聚乙烯醇(PVA)为载体共固定化酵母菌细胞和糖化酶制剂，并以木薯为原料进行酒精连续发酵工艺研究。
An alcoholic continuous fermentation using cassava as material, and by immobilization of glucoamylase preparation and yeasts using polyvinyl alcohol (PVA) gel as the carrier was studied.
结果：所有患者共检出菌株97株，其中G -菌49株(50.52%)，以非发酵菌最多。
Results: All patients were 97 strains were detected, of which G-bacteria 49 (50.52%), most non-fermentative bacteria.
对以德氏根霉、酿酒酵母、产香酵母共固定化细胞对大米原料进行糖化和酒精发酵进行了研究。
The cells of Rh. delemer and Saccharomyces cerevisiae and Sacchromycesfragram were co- immobilized with soclium alginate and fermented for alcoholic formation.
以甘肃特产的冬果梨为原料，利用共固定化葡萄酒酵母、生香酵母和乳酸菌进行酒精发酵，固定化醋酸菌进行醋酸发酵，制得了冬果梨保健果醋。
The fruit vinegar with healthy function is produced using Dongguo pear as raw material after alcohol fermentation, lactic acid fermentation and acetic fermentation.
以甘肃特产的冬果梨为原料，利用共固定化葡萄酒酵母、生香酵母和乳酸菌进行酒精发酵，固定化醋酸菌进行醋酸发酵，制得了冬果梨保健果醋。
The fruit vinegar with healthy function is produced using Dongguo pear as raw material after alcohol fermentation, lactic acid fermentation and acetic fermentation.
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