着重探讨了微生物发酵法的生产工艺进展。
Advances in industrial technology of microbiological fermentation method are discussed emphatically.
指出了微生物发酵法生产甘露醇的良好工业前景。
It points out that microbiology of product Mannitol has a good industry future.
微生物发酵法可加速脂肪水解，赋予奶酪独特的风味和香味。
Microbial Fermentation can accelerate the fat hydrolysis, and gives the cheese a unique flavor and aroma.
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