固态发酵法是微生物在没有或基本没有游离水的固态基质上的发酵方式方法，固态基质中气、液、固三相并存，即多孔性的固态基质中含有水和水不溶性物质同。
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.
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.
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.
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