本文报导了以小麦为主料，采用半地下发酵池，进行固态发酵生产优质食醋新工艺的研究。
This paper reports the new technology of using wheat as raw material, adopting half-underground ferment pool and solid state fermentation to produce good quality vinegar.
对以稻草—麸皮为原料、以诱变后的黑曲霉LH2446为菌种固态发酵生产纤维素酶的条件进行了研究。
This study is carried out to explore the optimum conditions of Aspergillus niger LH2446 solid state fermentation to produce cellulase.
研究了利用压力脉动固态发酵新技术进行白僵菌工业化生产的可行性及相关工艺控制参数。
The feasibility and technical parameter of the industrial production for beauveria which make use of the new technique of fermentation pulsatile with pressure have been studied.
应用推荐