Microbiologic fermentation technique;
微生物发酵技术；
For detecting coliform bacteria and Faecal coliforms by the multiple-tube fermentation technique.
用途用于多管发酵法测定大肠菌群和粪大肠菌群。
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。
The fermentation technique of developing organic trash, VR (vinegar residue), into culture substrate is studied.
对利用酿造工业废弃物醋糟开发有机栽培基质的发酵技术进行了试验研究。
Research on vinegar fermentation technique with immobilized Saccharomyces cerevisiae Hansen and Acetobacter SPP.
固定化酵母菌和醋酸杆菌发酵食醋工艺研究。
For confirming the presence of Coliform bacteria in drinking mineral water by the multiple-tube fermentation technique.
用途用于多管发酵法测定饮用矿泉水中大肠菌群的确证试验。
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。
Conclusion: Medicinal fungal new type bi-directional solid fermentation technique can be applied in the area of the detox and retentive-acting effect of t.
结论：药用真菌双向性固体发酵工程可用于研究开发解毒持效的雷公藤菌质。
Objective To compare between rapid detection method of enzyme substrate technique and multiple-tube fermentation technique in water coliform bacteria detection.
目的比较酶底物法与多管发酵法用于水中大肠菌群的检测方法的优劣和结果的一致性。
New processes for producing acetic acid by cereals fermentation are described, including immobilization cell fermentation technique, membrane technique and so on.
介绍了国内外粮食发酵制醋酸技术的研究进展，包括固定化细胞发酵技术、膜技术等。
The invention relates to a method of improving fermentation method producing hyaluronic acid yields and molecular weight. It belongs to hyaluronic acid fermentation technique field.
一种提高发酵法生产透明质酸产量及分子量的方法，涉及生产透明质酸的发酵技术领域。
The fermentation technique of the clarified juice accommodate to make the dry cider with the pure apple juice by studying the influence of final produce, cider flavour and stability of cider.
通过研究不同的发酵工艺对成品酒的得率、酒的风味及酒的稳定性的影响，认为澄清汁发酵工艺适宜于酿制全汁干型苹果酒；
The fermentation process is decisive in the production of high quality raw cocoa. The technique varies depending on the growing region.
发酵过程对可可的品质起到了至关重要的作用。不同的发酵技术则取决于可可原产地的不同技术。
This Paper introduces a practical processing technique from some aspects including the raw materials choice, fermentation microorganisms preparation and processing method etc.
从原料的选择、发酵剂的制备以及加工方法等方面介绍了酸奶的一种实用生产技术。
A new technique of reusing citrus wastes to produce ethanol, hesperidin and fodder by direct pressing and microbial fermentation was developed.
本文报道柑橘果实加工废料经直接压榨，并利用微生物发酵制取乙醇、橙皮甙及饲料等新技术。
By the technique of in vitro gas production, this paper studied the in vitro fermentation characteristics of different kinds of crop straws and their combined utilization.
采用体外产气技术，研究了不同粗饲料及其组合的体外发酵特性，探讨了合理利用不同粗饲料的有效途径。
The feasibility and technical parameter of the industrial production for beauveria which make use of the new technique of fermentation pulsatile with pressure have been studied.
研究了利用压力脉动固态发酵新技术进行白僵菌工业化生产的可行性及相关工艺控制参数。
The fermentation period is 2-3 days shorter by utilizing homogenated culture as culture seed in first step instead of slant cultures used in traditional technique.
用匀浆化菌种代替传统工艺中直接用斜面母种作为一级摇瓶种源，使发酵周期缩短了2～3天。
Extractive fermentation is a technique that can be used to reduce end-product inhibition by removing fermentation products in situ or in an external recycle loop.
萃取发酵耦合过程是用于减少产物抑制的技术，它可以通过原位方式或外部循环不断移走发酵产物。
The distillery waste fully recycling technique completely solved environmental pollution in ethanol fermentation, and the cleaner production of ethanol was realized.
蒸馏废液全循环工艺，解决了发酵法酒精生产中的污染问题，实现了发酵法酒精清洁生产。
The fermentation conditions of Xanthomonas Campestris and separation technique of xanthan gum was introduced.
探讨了用野生油菜黄单孢菌发酵生产黄原胶的发酵条件以及其提纯分离的技术。
The technique of fermentation of uncooked starch for producing alcohol was hard to spread in large-scale distilleries because of the excessive use level of saccharifying enzyme.
糖化酶用量过大是淀粉质原料无蒸煮酒精发酵在大厂的实际应用中难于推广的重要原因之一。
In this paper will combined with the modern bio-technique, research the process of koji-making, fermentation of bean sauce, optimization technology.
本文将结合现代生物技术手段，研究豆瓣酱的制曲，发酵过程，优化工艺。
Online estimation of cell concentration in fermentation process through soft-measuring technique is important due to the absence of direct online measuring method.
由于发酵过程细胞浓度在线测定困难，应用软测量技术对其进行分析很有必要。
The best technique parameter and formula were chosen by the experiments of fermentation condition and product stability.
通过发酵条件和物料配比的正交试验、稳定剂品种试验，优选出最佳工艺和配方。
The technique of producing it from rice straw by biological fermentation with Candida tropicalis is focused upon. In addition, the use of xylitol is briefly described.
重点介绍了以稻秸为原料，采用热带假丝酵母生物发酵法生产木糖酵的技术，并简述了木糖醇的应用。
Taking mulberry as main material, mulberry wine was produced with temperature controlling technique and alcohol fermentation process.
研究以桑椹为主要原料，采用控温发酵技术酿制桑椹果酒的工艺流程。
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 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。
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