采用界面培养系统，模拟红曲霉固态发酵过程。
To simulate the culture of Monascus on solid-state fermentation, the simulated system of gas-solid interface was proposed.
以甜柿为原料，采用酵母菌固态发酵法生产柿子果酒。
Persimmon fruit wine was produced by single yeast strain solid fermentation with sweet persimmon as raw materials.
本反应器为甜高粱杆固态发酵规模化应用提供了平台。
The reactor can be used as the platform for scale application of sorgo stalk anaerobic digestion.
数学模型是优化固态发酵反应器的设计和操作的重要工具。
Mathematical models are important tools for optimizing the design and the operation of solid fermentation bioreactors.
研究了采用固态发酵工艺利用酒糟生物质生产燃料乙醇的工艺。
The technology of fuel ethanol production by solid fermentation with distiller biomass was studied.
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。
Solid state fermentation using mould bran as saccharifying agent is popularly adopted in vinegar manufacturing in this country.
对食物垃圾固态发酵生产微生物蛋白饲料的菌种进行了筛选试验。
Test of selecting microbes on producing mycroprotein feed with food residue by solid fermentation was carried out.
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。
SCP from starch by-product by solid-state fermentation was studied.
与液态发酵相比，固态发酵能有效地克服分解代谢产物的阻遏作用。
Compared to submerge fermentation, the solid - fermentation system has the ability to significantly overcome catabolic repression.
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。
It is an important and unsolved problem to measure biomass precisely during solid-state fermentation.
醇爽淡雅型白酒为纯固态发酵，其风格主要表现为“柔、醇、爽、净”。
The measures to improve the quality of pure elegant type liquor mainly cover: 1.
首先介绍了固态发酵的技术、特点及其优越性，并与液态发酵进行了对比；
The technology, character and advantage of the solid-state fermentation are introduced in this paper, and compared with the liquid-state fermentation.
将从传统普洱茶生产中分离出的有益微生物，应用于普洱茶固态发酵生产中。
The article shows that beneficial microbes is separated from traditional produce of pu 'er tea, applying to solid fermentation produce.
以茅台酒为代表的我省许多固态发酵白酒的生产，多采用甑桶式设备来蒸酒。
Steaming bucket apparatus were used in liquor distillation mostly for liquor by solid fermentation in Guizhou Province and Maotai liquor as the representative.
本研究用黄粉为玉米蛋白质原料，通过“低盐固态发酵法”酿造鲜味调味液。
Using yellow powder as corn protein material by solid and low salt content fermentation, flavor seasoning was obtained.
本发明涉及一种微生物固态发酵技术在普洱茶加工中的应用，属生物技术领域。
The present invention is application of solid microbe fermentation technology in processing Puer tea, and belongs to the field of biotechnology.
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。
This paper reviews the effect of solid-state fermentation by mixed strains of yeast and lysine producer on feed protein quality.
介绍了固态发酵法白酒生产实施数字化控制的意义和建立白酒生产数据库的步骤。
The Act introduced solid fermentation production of the digital control of the white spirit meaning white spirit production database and the establishment of the steps.
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.
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。
It is proved that the red yeast culture of solid-state fermentation is a good natural yolk pigment and nutritious additive.
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。
To utilize the advantages of solid state fermentation for cellulose production, the solid state fermentation with double dynamic of gas phase was proposed.
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。
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.
本论文基于虚拟仪器概念，组建和开发了压力脉冲固态发酵反应器的测量和控制系统。
This thesis deals with the development of novel SSF bioreactor with air pressure pulsation. Measurement and control software was developed under virtual instrument concept.
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。
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.
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 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.
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。
This study focused on the improvement of nutritional value of compound protein feed (CPF) through solid state fermentation.
以花生粕、玉米黄粉和谷朊粉为蛋白质原料，通过低盐固态发酵工艺生产酿造型鲜味剂基料。
Using peanut meal, maize yellow powder, and wheat gluten powder as protein material by low salt content and solid fermentation technology, flavor seasoning liquid was obtained.
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。
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.
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