1.
Research on Ethanol Production from Sweet Sorghum Stalk in SSF and Using of Fermentation Residue;
甜高粱秆固态发酵酒精及其发酵渣利用的研究
2.
Comparative study on solid-state fermentation brewing lees vinegar and traditional vinegar
固态发酵酒糟醋与传统醋的比较研究
3.
Study on Production of Ethanol and Protein Feed from Sweet Sorghum Stalk by Solid State Fermentation
甜高粱茎秆固态发酵酒精及饲料的研究
4.
Cellulase Production and Production Alcohol from Corn Straw Through Solid-state Fermentation;
纤维素酶的制备及玉米秸秆固态发酵酒精的研究
5.
Study on Producing Protein Feed from Brewers Grain through Solid Fermentation
固态发酵啤酒糟生产饲料蛋白的研究
6.
Design of continuous distillation equipment for Chinese liquor production by solid-state fermentation
固态发酵法生产白酒的连续蒸馏设备的设计
7.
Research Solid-state Fermenting Liquor Process of the Prediction Model
浓香型白酒固态发酵规律模型的预测研究
8.
Studies on Producing Cellulase from Brewer's Spent Grain through Solid Fermentation by Trichoderma viride
绿色木霉固态发酵啤酒糟生产纤维素酶的研究
9.
Nanometer Morphological Patterns of Liquor Body to Reveal the Mystery of Chinese Traditional Distilling Liquor by Solid Fermentation
酒体纳米形态图谱揭示中国传统固态发酵蒸馏酒神韵
10.
Yeast Immobilization and Application in Beer Fermantation;
酵母固定化及其在啤酒发酵中的应用
11.
The effect on the alcohol fermentation by Immobilized yeast;
固定化酵母菌发酵对酒精品质的影响
12.
Study on Effect of Producing Alcohol by Fermentation of Immobilized Yeast
固定化酵母菌发酵产酒精作用的研究
13.
Wine-producing raw materials varied according to region difference, and wine types include Xiaoqu wine, wheat wine, red starter wine, millet wine, corn wine and highland barley wine etc.; 2. multiplicity of fermentation.
发酵状态的多样性：发酵状态有固体发酵、固液结合发酵、半固体发酵和液体发酵。
14.
Study on the Production and Application of the Feed Enzyme-complex by Aspergullus Niger with Solid-state Fermentation of Spent Grains
利用黑曲霉固态发酵啤酒糟生产饲料复合酶制剂及其应用的研究
15.
Study on the application of immobilized yeast in in Chinese liquor fermentation
固定化酵母在清香型白酒发酵的应用研究
16.
Effects of Solid Ferment Technological Parameter on Ferment Quality of Soybean Meal
固态发酵工艺参数对豆粕发酵品质的影响
17.
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
18.
Screening of Strains for Blueberry Fermentation and the Immobilization Technology for Blueberry Wine
蓝莓果酒发酵菌株的筛选及固定化技术的研究