以苦荞为原料，辅加10%的复合果汁，采用液体深层发酵生产工艺，研究了发酵过程中各主要成分的变化，并确定了加工工艺参数。
The changes of principal components during bottom fermentation with duck wheat added with 10% compound juice as raw material were analyzed and the processing technology parameters were determined.
以柑桔全果为主要原料，经发酵制成柑桔保健果醋，对酒精发酵、醋酸液体深层发酵的适宜工艺条件进行了探讨。
The health vinegar of orange was brewed by fermentation of whole orange juice. The optimal technological condition for alcohol and liquid submerged fermentation were discussed in detail.
与深层液体发酵相比，它具有很多优点，因此近年来受到了研究者的重视。
It has gained considerable attention of late years due to its several advantages over submerged fermentation.
采用液体深层发酵方式，研究了几种药用昆虫对灵芝多糖生物合成的影响。
We studied the effects of several medicinal insects on biosynthesis of polysaccharides from Ganoderma lucidum in submerged culture.
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.
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.
醋酸发酵采用液体深层发酵，最终总酸达4.60%。
The acetic fermentation was dealt with submerged fermentation and the total acid reached 4.60%.
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.
通过摇瓶培养，研究香菇液体深层培养最适发酵培养时间、最适碳源、最适氮源及最佳碳源与氮源质量配比。
Through flask culture, research Lentinula edods submerged culture optimum fermentation time, the optimum carbon, nitrogen and optimum best quality carbon and nitrogen ratio.
本文就液体发酵条件、液体深层发酵动力学、菌丝形态学等方面对食用菌液体深层发酵研究热点进行了阐述，并对其以后的研究发展趋势作出了展望。
The research of edible mushroom fermentation conditions, the fermentation kinetics and mycelium morphology are reviewed in this article. The future trend in the edible mu...
本文就液体发酵条件、液体深层发酵动力学、菌丝形态学等方面对食用菌液体深层发酵研究热点进行了阐述，并对其以后的研究发展趋势作出了展望。
The research of edible mushroom fermentation conditions, the fermentation kinetics and mycelium morphology are reviewed in this article. The future trend in the edible mu...
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