These conditions include fermentation medium, the optimization of some fermentation factor.
发酵培养基的确定，发酵条件的优化。
The most favorable to a given type of fermentation under one condition will be altered by slight changes in a controlling factor.
对某条件下最为有利的给定发酵模式，也会因控制因素的微小变化而改变。
Inulin hydrolysis appeared to be the limiting factor of the fermentation rate.
菊粉水解似乎是限制因素的发酵率。
Without these adjunct cereals the limiting nutritional factor for yeast in fermentation would be protein.
如果没有这些谷物的补充，发酵过程中酵母菌的限制营养因子或许是蛋白质。
Fermentation experiment indicated: the optimum carbon source was glucose, the optimum nitrogen source was peptone, growth factor was tomato juice.
通过单因子试验，筛选了用作发酵剂制作的最佳碳源为葡萄糖，最佳氮源为蛋白胨，生长促进因子为番茄汁。
Wang JX, Ding HY, He LF, et al. Influence of growth factor and emulsifier on dodecanedioic acid fermentation by Candida tropicalis. China Brew, 2011(5): 87–89. (in Chinese).
王佳新， 丁海燕， 何连芳，等。生长因子和乳化剂对热带假丝酵母产十二碳二元酸发酵的影响。中国酿造， 2011（5）： 87-89。
MethodsAccording to single factor experiment, the best shallow tray fermentation technique was decided.
方法通过单因素实验，确定固体浅盘发酵的最佳工艺条件。
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.
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。
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.
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。
Without these adjunct cereals, the limiting nutritional factor for yeast in fermentation would be protein.
如果没有这些谷物的补充，发酵过程中酵母菌的限制营养因子或许是蛋白质。
The temperature control during beer fermentation is an important factor that affects the quality of beer.
啤酒发酵过程中的温度控制是影响啤酒质量的重要环节。
Through single factor test initially set up a suitable for duck solid fermentation medium optimization formula: plus accessories for the bran, and adding 1.5% ammonium sulfate.
通过单因素试验，初步确定适于鸭粪固体发酵的培养基优化配方为：外加辅料为麸皮，并加入1.5%硫酸铵。
The main factor effecting on fermentation was temperature.
影响发酵指标的主要因素是温度。
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.
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。
Saccharomycetes is a dominant kind of microbes in the process of puer tea fermentation, it is important factor to form quality and tyle of puer tea's sweet, slides, mellow.
酵母菌作为普洱茶发酵过程中的优势菌种，是形成普洱茶甘、滑、醇品质风格的重要因子。
Studied the effect of quality of the one step liquid to the second step fermentation rate and periods first time, confirmed the effect factor of the one step leavens process versus the second step.
首次研究了从一步发酵工艺的醪液质量对二步发酵的收率及周期影响，并确定了一步发酵工艺对二步发酵工艺影响因素。
Fermentation was the main influence factor of Pu 'er tea quality.
发酵是影响普洱茶品质成分变化的主要原因。
METHODS Liquid fermentation and shallow tray fermentation techniques of nattokinase were compared by single factor tests, and the temperature stability of nattokinase extract liquid was studied.
方法考察纳豆激酶发酵提取液的热稳定性，并对纳豆激酶的制剂工艺进行研究。
In addition, fermentation by pit mud addition could effectively improve liquor quality, and pit mud quality is the key factor.
夹泥(加泥)发酵，可明显提高酒质，但泥的质量是关键。
The results of core experiments show that the mixture fermentation liquid of these two bacteria can increase the recovery factor of the crude oil after polymer flooding by 12.26%.
岩心实验结果表明，2株菌的混合发酵液可提高聚合物驱后岩心的原油采收率12.26%。
The results of core experiments show that the mixture fermentation liquid of these two bacteria can increase the recovery factor of the crude oil after polymer flooding by 12.26%.
岩心实验结果表明，2株菌的混合发酵液可提高聚合物驱后岩心的原油采收率12.26%。
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