Produced nattokinase in liquid fermentation of Bacillus natto I.
利用纳豆菌i液体发酵生产纳豆激酶。
Research of Monacolin K Production by Liquid Fermentation of Monascus SPP. ;
综述了红曲霉及其发酵产物的研究概况。
Some factors influencing liquid fermentation of Ganoderma lucidum were examined.
本文研究了某些因素对灵芝液体发酵的影响。
Make a brief introduction to each process of high salt liquid fermentation technology.
对高盐稀发酵工艺各工序简要介绍。
Honey and fruit vinegar was fermented by the combined solid-liquid fermentation technology.
采用固液相结合的发酵法酿造蜂蜜果醋，对酿造工艺进行了研究。
Therefore, the use of liquid fermentation technology for the puffball had an important economical value.
因此，利用液体发酵技术进行马勃的生产一个重要的经济价值。
The liquid fermentation technique of highland barley wine was studied and the relative technical parameters were optimized.
研究了青稞酒的液态酿造工艺，并对工艺参数进行优化。
The orange peel vinegar was produced by liquid fermentation through hydrolysis, alcohol fermentation and acetic fermentation.
采用液体发酵法酿制橘皮果醋，经水解、酒精发酵及醋酸发酵等工序。
These results indicate that the industrialized production of G lucidum polysaccharides by liquid fermentation is completely feasible.
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。
Ressearch of making soy sauce by using soybean as main raw material and fermenting with the solid-liquid fermentation has been carried out.
介绍了以黄豆为主要原料，用前固后稀晒露发酵法酱造酱油的工艺。
The dosage of caproic acid-producing bacterium and liquid fermentation pit mud mixed culturing liquid to tend fermentation pit mud has some limits;
采用己酸菌、液体窖泥混合培养液进行窖泥养护的用量是有一定限制的；
Fermentation technics optimization and screening of the strain suitable for liquid fermentation were carried out on the basis of solid fermentation.
本实验在固体发酵的基础上，进行了适合液体发酵菌株的筛选和工艺的探索，为木聚糖酶液体发酵生产打下基础。
Honey and fruit vinegar was fermented by the combined solid-liquid fermentation technology. Researches were conducted on the fermentation technology.
采用固液相结合的发酵法酿造蜂蜜果醋，对酿造工艺进行了研究。
As one of the modern biotechnologies, the liquid fermentation technology has been intensively studied and widely applied in the production of edible fungi.
作为现代生物工程技术之一的液体发酵技术，在食用菌的生产中已得到了深入的研究和广泛的应用。
Effects of sugar content, carbon source, nitrogen source and precursor feeding on taxol production of endophytic fungus in liquid fermentation were studied .
研究了在一株产紫杉醇真菌的发酵培养中，初始糖浓度、碳源、氮源和前体饲喂对生物量和紫杉醇合成的影响。
The use of such alcohol in the production of liquor by solid-liquid fermentation could reduce the adverse components influencing liquor taste and liquor aftertaste.
使用特级食用酒精勾调的固液法白酒，只要固态法基酒和调味酒优质，可达到绵柔、顺喉、回甜、爽净的效果。
A method for preparing golden mushroom thick polyoses original powder full of selenium by deep liquid fermentation method belongs to biological project technical field.
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。
At its liquid fermentation culture process, the most appropriate carbon source is glucose and white sugar, while the most appropriate nitrogen source is Ammonium Tartrate.
其液体培养最适碳源为葡萄糖、市售白糖；最适氮源为酒石酸铵。
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.
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 ways to its purification are: 1. Liquid fermentation method. High-purity alcohol produced by modern distillation apparatus is the prerequisite for purified liquor production.
纯净化的途径有二：一是液态法，通过现代蒸馏设备生产高纯度酒精加工纯净酒；
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.
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。
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。
Taking the amylaceous waste liquid as the main carbon source the author used the cross experiment and the shaking bottle fermentation to screen the shiitake liquid fermentation medium.
作者以淀粉废液为主要碳源，运用正交试验，采用摇瓶发酵筛选香菇液体发酵培养基。
Generally, liquor quality and its production cost varies greatly in the case of different production methods (mainly including liquid fermentation method and solid fermentation method).
用不同方法生产的白酒(主要固态法、液态法)，其质量与成本一般相差较大。
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。
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.
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 paper USES the orthogonal test, researches the monascus producing monascus pigment by deep liquid state fermentation.
本文采用正交实验的方法，研究了红曲霉液体培养条件与产红曲色素的关系。
The experiment results would be applied to produce the liquid spawns and industrial fermentation.
以便应用于尖顶羊肚菌液体菌种的生产和工业发酵。
The experiment results would be applied to produce the liquid spawns and industrial fermentation.
以便应用于尖顶羊肚菌液体菌种的生产和工业发酵。
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