最佳发酵条件优化及混合发酵。
The optimization of the best fermentation condition and mixed fermentation.
对纤溶酶产生菌的突变株进行发酵条件优化；
The optimal fermentation conditions for producing fibrinolytic enzyme were determined;
采用正交实验法对中井木瓜酒的发酵条件进行优化。
The fermentation conditions of Chaenomeles speciosa S. Nakai wine were optimized by orthogonal experiments.
本文对苹果渣固体发酵生产黄腐酸工艺及产物分离提取条件进行了优化研究。
The technology of solid state fermentation and extraction of Fulvic acid with apple pomace has been studied.
目的：优化融合表达抑肽酶基因工程菌的发酵条件，分离纯化抑肽酶。
Aim: to optimize the fermentation conditions of engineering bacteria expressing fusion proteins composed of aprotinin and to purify aprotinin.
对宣木瓜酒主发酵条件采用了正交实验法进行优化。
The chief fermentation conditions of Chaenomeles speciosa S. Nakai wine were optimized by orthogonal experiments.
目的醋酸菌培养条件的优化与醋酸发酵实验。
Objective To optimize culture conditions of acetic acid bacterium and the batch fermentation of Vinegar.
通过多种培养基的筛选、生长曲线测定筛选出4号菌株，并对其发酵条件进行优化。
Strain No. 4 was screened out with kinds of culture mediums and growth curves, and the conditions of its fermentation were optimized.
研究DDT降解菌的生物学、降解特性及其发酵条件的优化。
The purpose of this research was to study biological characteristics, degradation characteristics and the optimization of fermentation conditions of DDT degradation bacterium.
从博莱霉素的摇瓶发酵着手，对培养基组成和培养条件进行了优化，并考察了前体加入时间和加入浓度对博莱霉素产量的影响。
We optimize the components of the medium and the condition of culture, observe the impact of adding time and concentration of precursors on the yield of bleomycin.
通过单因素实验和L9(34)正交试验对适合最佳接种菌剂的固态发酵培养基和最适培养条件进行了较为系统的优化研究，最终研制出了一种高品质的复合菌培养物。
Systemic optimization study of solid state fermentation medium and the optimum culture conditions of the best inoculum were made by single factor experiment and L9 (34) orthogonal test.
对高活性突变株m 14的细胞转化和发酵转化条件进行优化。
The conditions of fermentable and enzymatic conversion of M14 were optimized.
目的：对黑曲霉WP124发酵产橙皮苷酶的工艺条件进行优化，旨在为利用酶法改造橙皮苷打下基础。
Objective: In order to modify the structure of hesperidin, the fermentation conditions of hesperidinase by Aspergillus niger WP124 were optimized.
本研究对大米的加水量、菌种的种类及比例、发酵条件等进行了选择和优化，确定了最佳工艺条件。
In this study, the optimal techniques was confirmed, including the quantity of water used for cooking rice, variety of lactic bacteria and the conditions of fermentation.
对高产菌株S-22进行了发酵条件进行了初步优化。
The fermentation medium optimized experiment with the strain S-22 was on shaking flask level.
对该菌的发酵条件进行了优化，针对其本身特性建立了一种分段降温的发酵方法，实验证明该方法可以显著地提高其色素产量。
Through optimization of culture condition, we construct a two-stage temperature method. In succedent experiment, this method was authenticated to raise the yield of pigment markedly.
结果表明，优化发酵工艺条件可提高青稞酒的出酒率，对酒的色泽、口感等感官质量无影响；
The results indicated that the optimization of fermentation technical conditions could increase the output of highland barley wine with no adverse effects on wine color and wine taste.
采用诱变获得的谷氨酰胺高产菌株SH77，对谷氨酰胺代谢控制发酵的工艺条件进行最优化试验。
We made an experiment of optimization on the technological conditions of glutamine metabolic ally controlled fermentation by high production glutamine strain SH77 which was obtained by mutation.
采用优化后的发酵条件，虾青素产量较原始发酵条件的产量提高了20.4%。
The carotenoid production was increased by 20.4% when Phaffia rhodozyma was cultivated under the optimal conditions as compared with the control.
目的：优化重组铜绿假单胞菌外毒素A（PEA）基因工程菌的发酵条件，实现PEA的高效表达。
Objective:To optimize the fermentable conditions of recombinant E. coli BL21 for high level expression of PEA.
操作条件对发酵罐中d -核糖发酵的影响及其优化。
Effects of operation conditions on D-ribose fermentation in fermentor and optimization of operation conditions.
本文研究了腺苷蛋氨酸发酵条件及发酵培养基的优化。
In this paper, the optimization of fermentation conditions and cultural media for S-adenosylmethionine production was carried out.
采用自行分离纯化的酵母菌y 1、乳酸菌r 3、醋酸菌c 5进行纯种混合发酵生产红茶菌饮料，并对发酵工艺条件进行优化。
Kombucha was fermented with pure strains of yeast Y1, lactobacillus R3 and acetobacter C5, and the technical conditions of fermentation were optimized.
在单因素的基础上，利用响应面法对黑糯玉米发酵乳饮料的发酵条件进行了优化。
Based on single factor tests, the response surface methodology (RSM) was used to optimize the fermentation technological conditions for producing lactic beverage from black glutinous corn.
对发酵法生产壳聚糖的发酵条件进行了优化。
The fermentation conditions for producing chitosan were optimized.
在发酵试验方面，采用星点设计—效应面优化法寻找较优的发酵条件。
We also used central composite design methods to optimize the fermentation conditions.
用正交试验的方法对皱盖假芝深层液体发酵液粗多糖提取工艺条件进行优化，研究了温度、时间、酸碱条件对其的影响。
And the process of polysaccharide extracting of Amauroderma rude was optimized by orthogonal design based on three factors temperature, time and pH.
本文还对突变株60d7z53发酵产酶培养基和培养条件进行了优化。
The optimal culture medium and conditions of cellulase production on the mutant 60d7z53 were carried out.
实验确定的优化发酵条件为：含糖量17%；
The favoured fermentation conditions are determined as follows:Sugar content 17%;
通过对酒精和醋酸发酵后酒度、酸度、糖度和还原糖等成分的测定，研究了液体发酵法酿制蕃茄醋的生产工艺，并优化了发酵条件。
The processing of tomato vinegar were determined by the analysis of the degree of alcohol, acidity and sugar. The liquid fermentation conditions of tomato vinegar were optimized.
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