利用动态流变仪和差示扫描量热仪等手段探讨了浸泡发酵对米粉体系理化特性的影响。
The effects on the physicochemical properties of rice flour by soaking fermentation were studied by Dynamic Rheometry and DSC.
目的：观察灵芝发酵液多糖提取物对S180荷瘤小鼠部分免疫指标的动态调节作用，探讨其抗肿瘤机制。
Objective: To observe the dynamic regulating effects of GFG on the immune system of the mice with S180 tumor bearing and discuss its mechanism.
试验结果表明：发酵菠萝渣中粗蛋白质（CP）的动态降解率为52.28%，快速降解部分为9.62%；
The results were as follows:The dynamic degradability of crude protein(CP) was 52.28 %, and the fast degradation part was 9.62 %.
为了充分利用纤维素酶固态发酵的优势，提出了纤维素酶气相双动态固态发酵的方式。
To utilize the advantages of solid state fermentation for cellulose production, the solid state fermentation with double dynamic of gas phase was proposed.
完成了对现场站数据的采集和处理；动态显示啤酒发酵过程中进酒时间、温度、压力和液位等的值，并且提供了上述值的历史数据以供查询。
The col-lection of information from the locale is roalized and the time, temperature and pressure dynamically are shown. The history data for query is also provided.
对纳豆菌产抗菌物质的摇瓶发酵条件进行初步研究，确定纳豆菌发酵的动态变化；
Rocker fermentation condition for the extraction of anti-bacteria substances from natto fungus was investigated, dynamic fermentation experiment was carried out.
研究结果表明，米酒发酵过程中，随着酒曲的接入，米酒醅中原核微生物伴随米酒理化因子的动态变化而发生群落演替。
The results revealed that prokaryotic microbial community succession accompanied with the dynamic change of physiochemical indexes in the fermentation process after the introduction of wine starter.
以旋叶膜滤机作为过滤设备对光合细菌发酵液过滤物料进行动态微孔膜膜过滤特性的研究。
The dynamic performance of micro-filtration in the filtration of photosynthetic bacteria broth by rotating membrane filter was studied.
本研究采用完全随机试验设计，使用持续动态人工瘤胃装置，研究了酿酒酵母菌培养物对瘤胃发酵的影响。
The effects of yeast culture (Saccharomyces cerevisiae) supplementation on ruminal fermentation were investigated in this study using an artificial rumen device in a random design experiment.
进一步论述了湿式动态厌氧发酵工艺方案选择，重点介绍该工艺的流程，各部分结构的功能。
Further, the optimal program of wet dynamic anaerobic fermentation was selected. As the core part, the technological process and the function of every part were emphatically introduced.
同时考察了井冈霉素发酵液的温度和酸度对树脂静态吸附的影响，探索了树脂对井冈霉素动态吸附的效果。
The effects of fermentation temperature and acidity for adsorption were studied. And the effects of the dynamic adsorption for Validamycins on this resin were explored.
同时考察了井冈霉素发酵液的温度和酸度对树脂静态吸附的影响，探索了树脂对井冈霉素动态吸附的效果。
The effects of fermentation temperature and acidity for adsorption were studied. And the effects of the dynamic adsorption for Validamycins on this resin were explored.
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