利用液体深层发酵技术生产食用菌的菌丝体和生理活性物质一直是食用菌研究的热点之一。
Using submerged technique to produce physiological active substances has been considered one of the focuses in edible mushroom research.
以树莓为主要原料，葡萄酒活性干酵母为发酵菌种，采用液态深层发酵技术酿造树莓果酒。
Using raspberry as the raw material and grape wine active dry yeast as starter, raspberry wine was produced by submerged fermentation.
一种深层液体发酵法生产富硒金针菇粗多糖原粉的方法，属于生物工程技术领域。
A method for preparing golden mushroom thick polyoses original powder full of selenium by deep liquid fermentation method belongs to biological project technical field.
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