Changes on physiological state of yeast during continuous fermentation for beer were studied.
研究了长时间的啤酒连续发酵过程中酵母生理状态的变化情况。
At present, there are many studies on continuous fermentation in microorganism fermentation engineering.
连续发酵是目前发酵工程研究的方向之一。
At continuous fermentation, except for formic acid, hydrogen could not continuously produced when using the other acids.
连续发酵实验结果显示，除甲酸外，均不能持续产氢。
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