甜高粱秆液态发酵中，存在着榨汁难，糖分损失严重等问题。
Some questions existed in liquid state fermentation of sweet sorghum, such as difficult juice extracting and severe sugar loss.
与液态发酵相比，固态发酵能有效地克服分解代谢产物的阻遏作用。
Compared to submerge fermentation, the solid - fermentation system has the ability to significantly overcome catabolic repression.
采用红曲霉固态培养荞麦制曲，液态发酵产洒的方法酿造荞麦红曲酒。
The red starter was produced by Monascus spp. with solid-state fermentation, while the red starter buckwheat wine was brewed by liquid-state fermentation.
首先介绍了固态发酵的技术、特点及其优越性，并与液态发酵进行了对比；
The technology, character and advantage of the solid-state fermentation are introduced in this paper, and compared with the liquid-state fermentation.
添加糖化酶、活性干酵母和纤维素酶进行黄酒残糟液态发酵和蒸馏生产酒精。
Saccharifying enzyme and active dry yeast and cellulase were added in the process of liquid fermentation of residual dis-tillers grains of yellow rice wine for alcohol production.
果醋加工的工艺方法较多，主要可分为液态发酵、固-液发酵及固态发酵法三种。
Processing techniques can be divided into 3 types according to the appearance of the material during the course of making vinegar, such as solid, solid - liquid and liquid.
这些实验结果预示着通过液态发酵的方式进行灵芝多糖的工业化生产完全是可行的。
These results indicate that the industrialized production of G lucidum polysaccharides by liquid fermentation is completely feasible.
灰树花液态发酵合成真菌多糖为保健食品的生产提供了新的途径，并具有显著的经济意义。
The liquid culture of Grifola frondosa is a new approach to develop new health food for epiphyte polysaccharide and has prominent economic value.
笔者主要综述了国内外利用液态发酵这一生物技术在食用菌的基础研究和开发应用方面的情况。
This paper is a survey on basica and applied studies of edible fungi by submerged culture technology home and abroad.
以椪柑果汁为原料，采用液态发酵法制取椪柑果醋，通过单因素试验和正交试验，探讨椪柑果醋生产工艺条件。
Using ponkan juice as material, ponkan fruit vinegar was developed by liquid fermentation, and the technology parameters were optimized by single factor test and orthogonal experiment.
研究了接种量、发酵温度与时间、氮源等因素对以陈化稻米为原料，黑曲霉液态发酵法生产柠檬酸的影响，并优化了工艺。
The effects of inoculums, fermentation temperature and time, and nitrogen source on production of citric acid from aged paddy rice by liquid-state fermentation of Aspergillus niger were studied.
在液态深层制醋中，通过高粱、大米的混合投料，较好的解决了纯大米原料在醋酸发酵中产生泡沫的问题。
A mixed materials of sorghum and rice was used in vinegar production by submerged fermentation, which could solve the foaming problem caused by using rice as a raw material only.
以一种液态烷烃为油相，将其引入青霉素发酵过程以提高氧的传递。
A liquid paraffin as oil phase was added to penicillin fermentation process to increase medium oxygen transfer.
概述了果醋生产工艺的技术改进方法，以有机水果为原料，用膨化的有机大米调节糖度，对液态果酒进行发酵；
The improved technology for fruit vinegar production was introduced. Using organic fruits as raw materials, the liquid fruit wine was fermented with puffing organic rice to regulate sugar degree.
以云南药木瓜为原料，安琪高活性干酵母为菌种，采用液态深层发酵酿制木瓜果酒。
This study used Chaenomeles lagenaria koidz as raw material and angel instant active dry yeast as strain to produce Chaenomeles lagenaria koidz fruit wine.
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.
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.
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