以柑桔全果为主要原料，经发酵制成柑桔保健果醋，对酒精发酵、醋酸液体深层发酵的适宜工艺条件进行了探讨。

The health vinegar of orange was brewed by fermentation of whole orange juice. The optimal technological condition for alcohol and liquid submerged fermentation were discussed in detail.

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研究了以玉米为主要原料的红曲色素深层发酵最适培养基及其相关工艺条件。

The optimum medium and relevant technical conditions of producing pigment by monascus with corn as a main raw material in submerged culture were studied.

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用正交试验的方法对皱盖假芝深层液体发酵液粗多糖提取工艺条件进行优化，研究了温度、时间、酸碱条件对其的影响。

And the process of polysaccharide extracting of Amauroderma rude was optimized by orthogonal design based on three factors temperature, time and pH.

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