以苦荞为原料，辅加10%的复合果汁，采用液体深层发酵生产工艺，研究了发酵过程中各主要成分的变化，并确定了加工工艺参数。
The changes of principal components during bottom fermentation with duck wheat added with 10% compound juice as raw material were analyzed and the processing technology parameters were determined.
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.
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。
It has gained considerable attention of late years due to its several advantages over submerged fermentation.
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