SCP from starch by-product by solid-state fermentation was studied.
以淀粉副产物的混合物为原料，通过固态发酵法生产单细胞蛋白。
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 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。
A set of solid state fermentation and airing system of two liters cylinder glass fermentor was established.
建立了一套两升圆柱体玻璃发酵罐的固态通风培养装置及通风系统。
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。
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。
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。
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 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。
To simulate the culture of Monascus on solid-state fermentation, the simulated system of gas-solid interface was proposed.
采用界面培养系统，模拟红曲霉固态发酵过程。
This study focused on the improvement of nutritional value of compound protein feed (CPF) through solid state fermentation.
本文旨在研究固态发酵对复合蛋白质饲料(CPF)营养成分和养分利用效率的改善效果。
It is proved that the red yeast culture of solid-state fermentation is a good natural yolk pigment and nutritious additive.
蛋鸡饲养试验结果表明：红酵母固态发酵产物是一种非常有效的微生物蛋黄增色剂。
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。
The red starter solid-state fermentation and this nutritional health wine brewing technique were introduced by this article.
主要介绍了红曲固体培养以及该营养保健酒的酿造工艺。
Solid state fermentation of SCP and Flucic acid with vegetable as the main raw materials were fastdable and enomical method.
可见利用蔬菜废弃物发酵生产单细胞蛋白饲料及黄腐酸是一条可行的途径。
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。
Some questions existed in liquid state fermentation of sweet sorghum, such as difficult juice extracting and severe sugar loss.
甜高粱秆液态发酵中，存在着榨汁难，糖分损失严重等问题。
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。
Ergosterol can be a good indicator for phytase generation or phytic acid degradation in solid-state fermentation of soyban meal.
麦角固醇含量的变化可以反映出固体发酵过程中植酸降解或植酸酶生成量的变化。
The process by drying and the storage stability of carotenoid containing mixture from solid-state fermentation by Rhodotorula sp.
探讨了红酵母固态发酵类胡萝卜素产物的干燥及储存方法；
The structure feature and working principle of a novel vertical solid state fermentation bioreactor were introduced in the paper.
介绍了一种新型立式静态固态物料发酵罐的结构特点及工作原理，对灭菌、接种、通气等关键生产工序进行了探讨。
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。
Aspergillus oryzae is of high efficiency in phytic acid degradation, and shows a potential use in industry-scale solid-state fermentation.
米曲霉是一种高效的植酸降解菌种，具有应用于大规模豆粕发酵的潜力；
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。
Purification and properties of a xylanase produced by a new thermophilic Paecilomyces thermophila J18 in solid state fermentation was studied.
研究一株新的嗜热拟青霉J18的固体发酵产木聚糖酶的纯化和性质。
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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