semi-solid low-temperature fermentation 半固态低温发酵
low w temperature fermentation 低温发酵
low temperature long term fermentation 低温长时间发酵
fermentation at low temperature 低温发酵
fermentation in low temperature 中低温发酵
fermentation under low temperature 低温发酵
fermentation with low temperature 低温发酵
slow fermentation in low temperature 利用低温缓慢发酵
The temperature and yeast strain both were the major factors which effected the stability of flavonoid glycosides during the low temperature and high temperature fermentation.
温度和菌种分别是低温和中温发酵过程中影响果酒黄酮苷稳定性的主要因素。
CONCLUSION: Make use of low temperature induction, the formation of inclusion body had been reduced in the course of fermentation of E. coli.
结论：低温诱导可减少大肠杆菌发酵中包含体的形成。
Determine the harvest, juice processing and fermentation technology were the key to solve the low-temperature fermentation technology.
确定了采收、榨汁、发酵等工艺，并解决了发酵酵母的筛选、发酵育种、低温发酵的技术关键。
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