1.
Study on Production of Bt Biopesticide by Box-Type Solid-State Fermentation
箱式固态发酵生产Bt生物农药的研究
2.
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。
3.
The Establishment of Cellulose Substrate Solid State Fermentation React Pattern and Dynamics Model;
纤维素类底物固态发酵反应模式及动力学模型的建立
4.
Study on Conditions of Lipid Produced by Cunninghamella Echinulata in Unsterilized Solid State Fermentation
刺孢小克银汉霉开放式固态发酵产油脂条件研究
5.
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
6.
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
7.
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
8.
A Research on Rice Straw Solid-State Sacchrification and Fermentation for Lactic Acid;
水稻秸秆固态糖化发酵产乳酸的研究
9.
Studies on Decomposing Cellulose by Trichoderma Viride's Solid-state Fermentation;
绿色木霉固态发酵降解纤维素的研究
10.
Studies on Solid Fermentation by Strains of Monascus sp. with Lower Citrinin Content and Higher Pigments Value;
低橘霉素高色价红曲霉固态发酵研究
11.
Studies on Solid Fermentation of Cellulase by Trichoderma Viride;
绿色木霉固态发酵产纤维素酶的研究
12.
Buckwheat Solid-State Fermentation by Monascus and Analising and Determination of the Products;
红曲霉荞麦的固态发酵及其产物分析
13.
Study on Fermentation Characteristics of Probiotic Lactobacillus Casei Zhang in Solid State System;
益生菌L. casei Zhang固态发酵特性的研究
14.
Study on Solid State Fermentation of By-produced Corn Bran for High Value Conversion
副产物玉米皮固态发酵高值化的研究
15.
The Study of Solid-state Fermentation for Inulinase Production and Its Protective Agent
菊粉酶的固态发酵及其保护剂的研究
16.
Solid-state Fermentation of Cottonseed Meal with Mixed Culture of Microorganisms
复合微生物固态发酵棉籽饼粕的研究
17.
Control of vinegar production with raw material by solid-state fermentation
浅议生料制醋中固态发酵的条件控制
18.
HACCP in the low-salt soy sauce by solid-state fermentation application
HACCP在低盐固态发酵酱油中的应用