We made an experiment of optimization on the technological conditions of glutamine metabolic ally controlled fermentation by high production glutamine strain SH77 which was obtained by mutation.

采用诱变获得的谷氨酰胺高产菌株SH77，对谷氨酰胺代谢控制发酵的工艺条件进行最优化试验。

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By optimization of the technological conditions, the reactive product has low diethylene glycol content, and has stabilization in low temperature.

通过优化工艺条件，合成的产品具有二甘醇含量低，低温条件下稳定性好的特点。

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The optimization research is given on the technological conditions of preserved kiwi fruit, such as peeling, color and luster protection and drying.

对猕猴桃果脯生产过程中的去皮、护色、干燥等工艺条件进行了研究。

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