But if you do the co-fermentation with the cellobiose and xylose, double the amount of sugar is consumed in the same amount of time and produces more than double the amount of ethanol.
倘若纤维二糖与木糖一起共同发酵，在同样的单位时间里，可以完成双倍糖类的消化，而且产生双倍的乙醇。
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。
Objective: To know the effect resulted from prolonging of primary fermentation time on coliform bacteria among different categories of samples.
目的：旨在了解延长初发酵培养时间对各类样本大肠菌群检出结果的影响。
The change of organic acids in rice wine with the extension of fermentation time was studied.
研究了江米酒中有机酸的成分及其随发酵时间的变化。
Effects of casein hydrolysate (CH) on fermentation time, starter dosage, viscosity, taste, mouthfeel and stability of yogurt with YC-380, ABT-7 and FAST-89 as starters were studied in the paper.
本文研究了酪蛋白水解产物对YC- 380、ABT - 7、FAST - 89为发酵剂的酸奶发酵时间、发酵剂用量、粘度、风味、口感以及稳定性的影响。
The factors influencing the fermentation of oriental tobacco seed with the strain P1, such as fermentation temperature, time, aeration material and water application, were studied.
研究了发酵温度、时间、通气材料和加水量等因素对微生物菌株P1发酵香料烟烟籽的影响。
Lactobacillus inoculation could rapidly activate malolactic fermentation, shorten fermentation time, reduce the acidity, achieve complete fermentation, and improve the sensory quality of grape wine.
接种乳酸菌能迅速启动苹果酸-乳酸发酵，缩短发酵时间，降低酸度，苹果酸-乳酸发酵更彻底；提高和改善葡萄酒的感官质量。
This paper studied the lactic acid fermentation process of meat and determined fermentation temperature fermentation time and bacterial load.
研究了肉的乳酸发酵工艺，确立了发酵温度、发酵时间、接种量等。
The inoculum amount, fermentation time and initial alcohol concentration were key factors in fermentation to affect the quality of mango vinegar.
单因子试验研究结果表明，在芒果果醋发酵工艺过程中，接种量和发酵时间及起始酒精度是影响果醋质量的关键因素。
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。
Using specialized bread powder, powder of pumpkin, bitter buckwheat powder, xylitol as raw materials, functional bread was made by one time fermentation with dry active yeasts promptly.
降血糖面包是以面包专用粉、南瓜粉、苦荞麦粉、木糖醇为原料，加入即发活性干酵母，经过一次发酵法精制而成的。
Fermentation temperature and the ratio of material to water were the main affecting factors for fermentation time and alcohol yield.
发酵温度、料水比是影响发酵时间和出酒率的主要因素。
The curve of T23 and fermentation time undulated in the all course of fermentation.
面团自由水表现出来的弛豫时间T23与发酵时间曲线在整个发酵期内呈波浪形变化。
Finally put the amount of the fermentation substrate, temperature, time, water content on quality of fermented products, and initially determined the optimum conditions of fermentation.
同时还研究了发酵基质投放量、温度、时间、含水率对发酵产品质量的影响，初步确定了发酵的适宜条件。
Test also systematically studied duck fermentation conditions, results showed that: the amount of matrix put, moisture, temperature, time had certain influences on the fermentation.
试验还对鸭粪发酵的影响条件进行了系统研究，结果表明：基质投放量、水分、温度、时间对发酵都有一定的影响。
At the same time, the existing problems of the applications of genetically engineered strains for food fermentation industry were pointed out, and the prospects of the application are forecasted.
同时指出应用基因工程技术构建的噬菌体抗性菌株应用于食品发酵工业中所存在的问题，并对其应用前景作了展望。
Addition of cellulase in alcohol fermentation could shorten fermentation time and significantly increase alcohol output rate.
在酒精发酵时添加纤维素酶可显著提高酒精产率并缩短发酵时间。
The utilization of cellulase in alcohol fermentation industry could evidently increase liquor yield and fuel alcohol yield, enhance the use rate of raw materials, and shorten fermentation time.
纤维素酶应用于发酵酒精工业可提高燃料酒精和白酒的出酒率、原料的利用率、缩短发酵时间。
The effects of saccharification conditions, fermentation temperature, fermentation time, inoculation quantity of TH-AADY, and the ratio of raw materials to water on liquor yield were studied.
研究培菌糖化条件及发酵温度、时间、耐高温酿酒高活性干酵母（TH-AADY）接种量和料水比对产酒率的影响。
The emerging time, ratio and number of different enzymes are varied with the different materials and fermentation methods.
不同酶在脱胶过程中产生的时间、速度和数量随红麻材料和发酵方式的不同存在不同程度的差别。
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。
As a traditional technology, fermentation hasn't yet been employed widely to produce power ethanol for a long time due to the limitation of raw material.
发酵法制备燃料乙醇是一种相当传统的工艺，但由于原材料的问题，迟迟不能大范围的推广。
The effects of different inoculation quantity of yellow rice wine brewing yeast (YWBY), different fermentation temperature and fermentation time on the fermentation of sweet rice wine were studied.
研究了不同黄酒高活性干酵母(YWBY)接种量、发酵温度、发酵时间对糯米甜酒发酵的影响。
The effects of raw materials proportioning, fermentation temperature, and fermentation time on wine quality were investigated.
考察了原料配比、发酵温度、发酵时间对成品酒品质的影响。
The feed batch high density culture by Bacillus thuringiensis was investigated and the effects of feeding way, feeding composition and feeding time on fermentation were also explored .
研究了苏云金杆菌的补料高密度培养。系统探讨了补料方式、补料成分和补料时间对发酵水平的影响。
The results showed that the best proportion of five culture was 1:1:2:2:2, the recruitment was 0.20%, the recruitment of urea was 0.50%. , the fermentation time was 30days.
实验结果为，黑曲霉、绿色木霉、枯草芽孢杆菌、德氏乳杆菌、酵母菌固体菌剂的添加比例为1：1：2：2：2，青贮复合菌剂的添加量为0.20％，尿素添加量为0.50％，发酵周期30天。
It is recommended that further research in this area focus on increasing theoretical understanding of the fermentation and on reducing treatment time.
将来研究必须注重在酦酵理论上的了解及缩短处理时间。
The results showed that it could reduce the heating time of composting strengthened by microbe inoculants , and could improve the temperature of the cooling and the secondary fermentation period.
结果表明：微生物强化堆肥能缩短堆体起爆时间，并能有效提高堆体降温期和二次发酵期的温度；
Abstract: biomass is an important parameter reflecting the fermentation dynamics. Real-time monitoring of biomass can be used to control and optimize a fermentation process.
摘要：生物量是反映生物发酵过程进展的重要参数，对生物量进行实时监测可用于对发酵过程的调控优化。
Abstract: biomass is an important parameter reflecting the fermentation dynamics. Real-time monitoring of biomass can be used to control and optimize a fermentation process.
摘要：生物量是反映生物发酵过程进展的重要参数，对生物量进行实时监测可用于对发酵过程的调控优化。
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