Studies on Technologic Parameters of Liquid Fermentation and Interrelated Enzyme Activity of Tea;

Production of Monacolin K and GABA by Liquid Fermentation of Monascus spp.;

Improvement of flavor and color of vinegar produced by submerged fermentation;

Conditions for submerged fermentation in lovastatin production by monascus;

Microbial lipases production by solid-state fermentation and submerged fermentation

Primary study on pectinase processing condition by liquid-state fermentation with Aspergillus niger;

The progress of fuel ethanol production from sweet sorghum stalk is introduced in this paper,including methods of preserving raw materials,liquid-state fermentation of juice,solid-stated fermentation of smashed stalks,pretreatment of stalk bagasse and simultaneous saccharification and fermentation(SSF).

In this test, using grape as raw material, the grape vinegar was quickly produced by liquid-state fermentation.

Optimization of xylanase production by Gonytrichum macrocladium S0011 in liquid state fermentation;

The liquid state fermentation conditions of monascus-nata complex were studied.

The technique of the solid state fermentation and liquid state fermentation were investigated.

Methods on improving the quality of vinegar by liquid fermentation;