基于此事实提出了通过测定氨基酸来测定微生物发酵液中脂肽类生物表面活性剂的方法。
Based on this experimental fact, a method of determining the LP (s) in fermentation broth by the way of amino acid analyses is suggested.
证实了大孔吸附树脂吸附法纯化的微生物发酵液中小分子化合物粗提物具有不同程度的流感病毒神经氨酸酶抑制活性。
The small molecules can be greatly enriched and the amount of fermentation liquid required in resin purification method is much less than that of organic reagent extraction.
前言：研究了初始食盐浓度、发酵温度、花椒和碘对自然发酵泡菜液中微生物菌系的影响。
This essay studied the effects of initial concentrations of salt, fermentation temperature, zanthoxylum, iodine on the microorganism growth in pickle juice.
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