1.
A Preliminary Screening Method of Associated Bacteria in Two-stage Fermentation of Vitamic C
一种Vc二步发酵伴生菌的初筛方法
2.
Application Study of the Fed-batch Fermentation in Two-step Fermentation of Vitamin C;
补料分批发酵工艺在维生素C二步发酵中的应用研究
3.
Screening of Companion Bacteria and Optimization of Conditions for Two-stage Fermentation of Vitamin C;
维生素C二步发酵伴生菌的筛选及其发酵条件优化
4.
Study on High Protein Feed Made by Multi-strains Two-step Co-fermentation;
多菌二步发酵法生产高蛋白饲料的研究
5.
Promotion effect of Bacillus megaterium on Ketogulonigenium vulgare in two-step fermentation of vitamin C
一株芽孢杆菌在维生素C二步发酵中对小菌的促进作用
6.
Primary Study on Fermentation of 1, 13-Tridecanedioic Acid by Candida Tropicalis;
发酵法生产十三碳二元酸的初步研究
7.
The Foundation and Process Optimization of the Two-step Mixed Fermentation on Straw;
秸秆二步混合发酵降解体系的组建及优化
8.
Preliminary Study on Fermentative Production of 2,3-Butanediol from Jerusalem artichoke Tubers by Klebsiella pneumoniae
Klebsiella pneumoniae发酵菊芋生产2,3-丁二醇的初步研究
9.
STUDY ON THE INHIBITION PHAGE FROM DIAD POSITIVE ION Ca~(2+), Fe~(2+) IN THE GLUTAMATE FERMENTATION
谷氨酸发酵中二价阳离子对噬菌体抑制作用初步观察
10.
The Effect of Saccharomyces cerevisiae Addition on the Flavor of Secondary-Fermentation Beef
添加酵母对二次发酵牛肉风味的影响
11.
Preliminary Study on Separate Hydrolysis and Fermentation of Wheat Straw to Ethanol
麦秆分步糖化发酵产乙醇的初步研究
12.
Research on Bio-Hydrogen Production by Two-Step Incubation of Dark-Fermentative Bacterium and Photo-Fermentative Bacterium;
暗发酵细菌与光发酵细菌两步法联合产氢研究
13.
Effects of two-stage solid-state fermentation on functional components in fermented black bean
两步固态发酵对发酵大豆功能成分的影响研究
14.
Study on the rice straw simultaneously saccharify the yeast solution produces the actic acid
稻草秸秆发酵同时糖化酵解产乳酸的初步研究
15.
Simultaneous Sccharification and Ethanol Fermentation from Jerusalem Artichoke by Kluyveromyces Marxianus
克鲁维酵母同步糖化发酵菊芋生产乙醇的研究
16.
Sparkling wine undergo a second alcoholic fermentation.
发泡葡萄酒需要二次发酵作用。
17.
Investigation on the Production of Ethanol from Paper Sludge by Simultaneous Saccharification and Fermentation
造纸污泥同步糖化发酵产乙醇的研究
18.
Optimization of the Technical Parameter for Persimmon Vinegar with One-step Fermentation Methodology
一步发酵法加工柿果醋工艺参数优化