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。
Several enzymes were determined in the process of solid fermentation, which can make us master the metabolism rule and growth state of Armillariella.
同时通过对发酵生长期间各种酶的酶活测定，对其生长代谢规律及生长状态进行了初步了解。
It is an important and unsolved problem to measure biomass precisely during solid-state fermentation.
在固态发酵中，准确测定生物量是一项非常重要但又尚未很好解决的问题。
The technology of solid state fermentation and extraction of Fulvic acid with apple pomace has been studied.
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。
Furthermore, the software based on the modeling algorithm can be embedded into fermentation process control system, realizes fermentation process online modeling and state parameter online estimating.
此外，利用该算法编制的软件可以内嵌到发酵过程监控系统中，实现发酵过程在线建模与状态参量的在线预估。
This paper reports the new technology of using wheat as raw material, adopting half-underground ferment pool and solid state fermentation to produce good quality vinegar.
本文报导了以小麦为主料，采用半地下发酵池，进行固态发酵生产优质食醋新工艺的研究。
Solid state fermentation using mould bran as saccharifying agent is popularly adopted in vinegar manufacturing in this country.
目前我国食醋生产普遍采用固态发酵法，利用麸曲作为糖化剂。
Sweet potato dregs were fermented with coprinus domatua (rui 10) by means of combined solid - liquid state fermentation.
采用固液结合，利用鸡腿菇（瑞10 ）对甘薯渣进行发酵。
The desaponification and solid state fermentation on oil tea camellia defatted cake were carried out.
对油茶枯饼的脱毒和发酵技术进行了研究。
To utilize the advantages of solid state fermentation for cellulose production, the solid state fermentation with double dynamic of gas phase was proposed.
为了充分利用纤维素酶固态发酵的优势，提出了纤维素酶气相双动态固态发酵的方式。
Laiyang pear and polished glutinous rice were used to produce health-care fruit vinegar with the two-phase liquid-solid state fermentation.
以莱阳梨、糯米为主要原料，采用二段式液固两相发酵法，酿造莱阳梨果醋。
This paper introduced the process of produce soy sauce through high salt liquid state fermentation combined.
文章详细介绍了以大豆和面粉为主要原料，利用高盐稀态发酵工艺酿造酱油的工艺。
This article discussed the production of the pectin compound enzyme by solid state fermentation with aspergillus Niger HYA4.
文章介绍了以黑曲霉hya4为菌种，采用固体发酵方法生产果胶复合酶的方法。
This paper reviews the effect of solid-state fermentation by mixed strains of yeast and lysine producer on feed protein quality.
考察了酵母菌和赖氨酸菌混种固态发酵酱醋渣原料的方法对饲料蛋白质量的影响。
Single cell protein (SCP) production was studied by solid state fermentation using grape residue as a sole carbon source.
以葡萄废渣为唯一的碳源，对固体发酵生产单细胞蛋白（SCP）进行了一系列的研究。
The model is fitting to the growth profile of Monascus on the membrane, and reflected the growth of Monascus in micro-environment with solid-state fermentation.
模型较好地吻合了界面上红曲霉生长的动力学曲线，反映了红曲霉固态发酵过程中微环境下的生长过程。
This paper was produced fuel ethanol by solid-state fermentation and at the same time investigated the influence of cellulase on ethanol production from sweet sorghum stalks in same condition.
采用固态发酵法，进行了生产燃料乙醇的试验，同时尽量在相同条件下，研究了纤维素酶对甜高粱秸秆发酵产酒率的影响。
The processing technique of nutritional persimmon vinegar was studied by solid state fermentation with wild persimmon in Taihang mountain as material.
以太行山区野生柿子为原料，采用固态发酵法对营养型柿醋的生产工艺进行了研究。
The invention makes use of vancomycin fermentation residue as a sole culture medium, and the solid state culture method is adopted under the proper conditions for culturing yeast.
本发明利用万古霉素发酵废渣作为唯一的培养基，在合适的条件下采用固态培养方法培养酵母菌。
This strain produced effectively xylanase utilizing several lignocellulosic materials in the solid-state fermentation (SSF) , and wheat straw was the best carbon source.
该菌能够利用几种天然纤维质材料固体发酵产木聚糖酶，小麦秸杆为最佳碳源。
The solid state fermentation with active cellulase producing strains in increasing the rate of protein dissolved of the high denatured defatted soybean cake was discussed in this thesis.
利用纤维素酶分解菌的固态发酵法降解高变性脱脂豆粕中的纤维素，研究其对提高豆粕中蛋白质水溶出率的作用。
This study is carried out to explore the optimum conditions of Aspergillus niger LH2446 solid state fermentation to produce cellulase.
对以稻草—麸皮为原料、以诱变后的黑曲霉LH2446为菌种固态发酵生产纤维素酶的条件进行了研究。
The paper discussed the research of health soy sauce with peculiar flavor, using mother-of-thyme (Thymus serpyllum ) as a ingredient, and applying low-salt solid-state fermentation technology.
该文论述了以百里香为配料，采用低盐固态发酵技术研制成一种风味独特的保健酱油。
Changes on physiological state of yeast during continuous fermentation for beer were studied.
研究了长时间的啤酒连续发酵过程中酵母生理状态的变化情况。
While brewing yeast mud was used for the brewage of soy sauce, liquid-state fermentation with high salt was superior to solid-state fermentation with low salt.
技该文论述了将啤酒酵母泥用于酱油酿造中，采用高盐稀态发酵工艺优于低盐固态发酵工艺。
While brewing yeast mud was used for the brewage of soy sauce, liquid-state fermentation with high salt was superior to solid-state fermentation with low salt.
技该文论述了将啤酒酵母泥用于酱油酿造中，采用高盐稀态发酵工艺优于低盐固态发酵工艺。
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