This paper preliminarily studies the liquid-submerged fermentation process of the velutipes mycelia of F. velutipes and G. Lucidum.
本论文对灵芝和金针菇菌丝体的液体深层发酵工艺进行了初步的研究。
参考来源 - 金针菇和灵芝药用成分获取技术的优化The major conclusions are as follows:1. The fermentation conditions of crude ceto-polycose produced by lentinus edodes during submerged fermentation were determined.
主要研究结果如下:1、确定了深层培养香菇产胞外粗多糖的工艺条件。
参考来源 - 香菇的深层培养及其多糖的结构修饰In this paper, the production of beta-glucosidase in submerged fermentation was preliminarily investigated.
本论文对β-葡萄糖苷酶的微生物液态发酵生产作了初步的研究。
参考来源 - βThe vinegar production technology experienced the process of solid state fermentation (SSF) and submerged fermentation (SMF), SMF is developed from surface static fermentation to submerged fermentation.
食醋生产工艺经历了固态发酵和液态发酵,液态发酵又由表面静止发酵向深层发酵发展。
参考来源 - 酒精制醋连续发酵工艺的研究Purple corn was used for the submerged fermentation of vinegar in this paper.
以紫玉米为原料,采用液态发酵法进行紫玉米醋的发酵。
参考来源 - 紫玉米醋酸发酵过程中色泽变化及其花色苷组分分析·2,447,543篇论文数据，部分数据来源于NoteExpress
The Aspergillus Niger LN0401 was used to produce cellulase by submerged fermentation.
利用黑曲霉ln0401菌株液体发酵生产纤维素酶。
The acetic fermentation was dealt with submerged fermentation and the total acid reached 4.60%.
醋酸发酵采用液体深层发酵，最终总酸达4.60%。
It has gained considerable attention of late years due to its several advantages over submerged fermentation.
与深层液体发酵相比，它具有很多优点，因此近年来受到了研究者的重视。
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